Taj Update!

We’ve been busy at my job the last couple of months with Easter and Mothers Day being big brunch holidays! I’ve been lucky enough to get the chance to practice showpieces and really experiment with new flavors and designs. It’s been a lot of fun! Check out some of the work my teammates and I have been up to!

 

Advertisements

Food Porn!

As most of you know, I’m a professional pastry chef and I’m obsessed with the food industry. I’m constantly on the look out for new trends, great restaurants and amazing chefs. Instagram is my go-to guide to  inspiration, without a doubt.

I follow almost twice the amount of people who follow me with at least half of them being food instagram accounts of people  I don’t know. I love waking up in the morning and drooling over delicious breakfasts, getting ideas about what to make for dinner or even inspire me to make something new at work!

If anyone is a self proclaimed foodie like myself, this is the post for you! Here are some of my top favorite Instagram accounts!

833841842843836844838846847834845848839849840

 

And of course, best for last… Me! Follow me to stay up to date about what I’m up to at the Taj Boston!

850

 

Thanks for reading and be sure to check back on Tuesday for another post!

 

Restaurant Review: Deuxave!

There is just SO much I love about being in this industry, but I think what I love the most is the community. I’ve been finding that the world in general is a small place, but the culinary/food service world is even smaller.

When I started working at the Taj, we all I know I experienced the “its a small world” feeling with my awkward tinder moment (you can catch up by clicking here!)… But I also have connections with each of my co-workers! One of them used to work with my old Flour co-worker and the rest went to Johnson & Wales where our worlds somehow crossed from time to time.

I ended up going to Deuxave with two of my Taj co-workers to try the dessert menu by pastry chef Jamie Davis Schick (check out her instagram here!) before she moved on to the next step in her career. My friend April used to work for Jamie at No. 9 Park so we were treated as extra special guests at an extra fancy restaurant!

692Deuxave is located at 371 Commonwealth Avenue in the Back Bay area. It’s easily accessible by the T; its just a few minutes walk from the Hynes Convention Center on the green line. They also do valet parking for a pricy $18 or if you’re the luckiest person on the planet, you might find a free metered spot along Massachusetts Avenue. Deuxave is open for dinner 5 to 10pm on the weekdays and until 11pm on Friday and Saturday.

This restaurant is beautiful and definitely high end. Save your pretty pennies and dress up for a fancy night out! April and I waited at the bar for our friend Sarah and chatted with Jamie for a few minutes! I was definitely excited to try her menu and it was also really great to get to know her a little bit.

700After being seated, we were sent 3 glasses of champagne! We took a couple silly pictures, toasted and then reminded ourselves that we needed to behave in such a nice place. We perused the menu and picked one dessert for each of us to order with the intention to share.

694 699

697

Also unexpectedly, we were sent an intermezzo. I’ts basically a pre-course to set the precedence for the rest of the meal. We were sent a fennel celery sorbet with compressed yuzu and tarragon. It was a really interesting mix of sweet and savory. The sorbet reminded me of chicken noodle soup- almost a little buttery!

696Our individual courses came out and they were absolutely beautiful. They were well executed with specific attention to detail. I’ll go through our courses one by one:

Local Peaches and Corn

691Corn panna cotta, hazelnut polenta financier, bourbon compressed peaches, peach sorbet and candied hazelnuts

Summer Berry “Trellis”

689White Chocolate Cheesecake, Summer Berries, Pistachio Pain de Genes, Blueberry Sorbet, Caramelized Puff Pastry, Pistachio Puree, Aged Balsalmic Glaze

Milk Chocolate Silk Ribbon

690Red Velvet Cake, Fresh Raspberries, Raspberry Sorbet, Cocoa Nibs, Malted Meringue

And again, we were sent EVEN MORE stuff! Jamie sent us the creme brulee with meyer lemon sorbet. The creme brulee was so creamy and rich and the sorbet was a nice change of pace from the fatty creme brulee. The sorbet wasn’t super tart because meyer lemons are small and sweet. YUMMM.

Jamie also sent us a new dessert in the testing phase!  It was yogurt panna cotta with a green apple gelee, chartreuse and apple sorbet, olive oil cake and green apple glass. The yogurt panna cotta was super super tart but I’m also not the biggest fan of yogurt. My friends were gobbling it up though! I really enjoyed the olive oil cake and green apple/chartreuse sorbet.

702Fat and happy, we were ready for our bill. We were sent little mignardise on the way out which are small bites (almost like mints that go with a bill). We each got a vanilla caramel, coconut macaroon and coffee bonbon. I WAS SO FULL AND HAPPY.

695They only charged us for the three plated desserts and our water (first time I’ve had that happen…) so our bill only came to $55 with tax. We each paid $25, leaving a healthy tip for our waiter and waitstaff who took such good care of us. I had an excellent time at Deuxave and was so happy to be able to experience someone else’s menu!

701

On Tuesday, I divulge how to deal with crazy landlords and still walk away with a win! As stressful as adulting can be, it certainly isn’t boring. Have a great weekend eveyrone!

M