Taj Update: Winter Cafe Desserts!

We just recently came out with a new winter dessert menu for the Taj Boston Cafe! Here’s what’s available for the upcoming weeks!

799Boston Cream Pie: vanilla anglais, citrus segments, chocolate garnish

800Hazelnut Pane de Gene: Taj honey bavarian mousse, chocolate garnish, pistachio ice cream, chocolate sauce

797Meyer Lemon Panna Cotta: chambord gelee, poppyseed cake, meringue crumble, mandarin orange sorbet

798Grand Marnier Daquoise: Hazelnut daquoise cake and Grand Marnier mousse wrapped in chocolate served with an orange Grand Marnier sauce.

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Peanut Butter Banana Torte (top left): peanut croquant, peanut butter powder, and chocolate sauce

Spiced Maple Cheesecake (3rd row from the top, left): walnut crust, brown butter powder, cocoa nib tuile, orange sauce

Masala Tea Creme Brulee (3rd row from the top, right): served with fruit and poundcake

Chocolate Fondue (bottom): served with assorted fruits, cakes and candies for dipping

Wipe that drool off your face and stop by to try it for yourself! Check back on Tuesday and enjoy your weekend ahead!

 

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Taj Boston Update!

This past holiday season has been totally crazy at work but I feel like I’ve really been making progress in my career! As much as I loved my job as a baker at Flour, I wasn’t sure where I could go from there. I needed to¬† learn more, faster and I found that opportunity at the Taj! I started my employment as the swing shifter which means I was slowly being trained to cover any shift needed.

In a previous post (check it out HERE), I spoke a little bit about what the PM banquet shift was like! We prep for evening events like weddings or receptions and gatherings! It could be served banquet style where guests go up to a display and pick what they’d like to eat or even make it more formal and each guest receives a plated dessert. I alternate the PM shift with the AM shift where I prep plated desserts for the cafe and bake morning pastries for the in room dining guests (aka room service) or front desk.

While one of my co-workers is on a three week vacation, I’ve taken over a new shift! I’ve been spending my time learning how to execute high tea! Every weekend, we have multiple seatings of a formal high tea service. As the last part of their meal, each group would receive a little stand of pastries! We change that menu seasonally and I was able to help implement during its first week!

Included on the tea stand for the winter menu is: pistachio macaroons, chocolate roulade, vanilla pommegranate panna cotta, passion fruit ganache tart, blood orange pate de fruit, spiced cookies and maple walnut and cocoa scones served with orange curd and devonshire cream! While I didn’t come up with the menu items, I was able to help imagine their presentations and really try step up our tea game!

An old chef of mine from school used to work at the Taj and she came to visit the hotel one night. She laughed as she told me that a display dummy cake in the lobby was one she made back in 2010! I brought this to my current chefs attention and he’s going to let me design a new cake for the display! I’m really looking forward to expanding my skill set and adding something new to my portfolio.

Lastly, we have a new dessert menu coming up for the cafe that we’re currently testing recipes for! My dessert is a Meyer Lemon Panna Cotta with a Chambord Gelee, poppyseed cake, meringue crumble and mandarin orange sorbet! I’m looking forward to putting the finishing touches on the recipes and seeing it in action.

While I don’t have any pictures yet, I’ll be sure to post them in the upcoming weeks! I feel super lucky that I’m being exposed to so many facets of the industry at this job and I can’t wait to see what’s coming up next!

I hope everyone enjoys their weekend! Be sure to check back next week- I have a couple fun posts coming up! Thanks for reading!

 

Twerkin’ at the Taj

So I landed a new job at the Taj Hotel in Boston! This is such a huge career move for me and I’m so happy that this landed in my lap. The Taj is a 4 star 4 diamond hotel so its SUUUUPER fancy. On my first day, a woman and her richy rich kids got off the elevator and I KID YOU NOT SAID, “Does anyone want to go to Tiffanys?” Wait wait, is that an option!? Those teeny bopper daughters just get to casually go to Tiffanys?! Oy, I grew up in a totally different world. They also have teeny tiny bottles of everything- Heinz ketchup, fancy jellies and honey’s, any type of condiments, you name it. I didn’t realize that they even made jars that small!

Taj Hotels Resorts and Palaces was founded in the 1800’s, the original being the Taj Mahal which almost everyone is familiar with! The Taj Boston used to be the original Ritz Carlton hotel so it’s swimming in history! The Taj only currently has three hotels in the United States (Boston, New York and San Francisco) but they have them all over the world! You could visit London, India, the Maldives, you name it! Of course, it’s at the cheap-o price of $350 a night for the cheapest room. But I get 10 days of free stay a year at the hotel! HOLLAAAA

But regardless, I’ve been having a blast at this new job. It’s a breath of fresh air and really creative. I feel like I’m actually trusted to make decisions about flavors, textures, recipes, etc. I’ve been trained thus far on the morning shift where I bake all the small pastries for continental breakfast, room service and any morning banquets or meetings. But then it’s followed by production work where I prepare the components of the plated desserts in the cafe! 458 459Every weekend, a high tea is served with a separate menu and on Sunday’s, brunch is served on the rooftop of the hotel where you can see the most beautiful view of the city I have ever seen! The Taj borders Arlington Street which overlooks the Boston Public Gardens and Boston Commons as well as Newbury Street which is like the Rodeo Drive of Boston! Such a great spot for people watching and really enjoying a great view of the city- although it comes at a cost! Typical brunch with champagne goes at $80 bucks a pop!! Plus, gratuity automatically gets added to your bill at the end of the meal so be prepared to pay a pretty penny.

452

470However, the brunch menu is unlimited! Every week, we prepare a dessert buffet that’s differs from the last! Nothing ever stays the same! And of course, there’s a raw bar, garde manager items and a hot bar with all you can eat. YUMMMMMM. The dessert bar always has some type of cheesecake, cookies, shot glass item and martini glass items as well as anything else we dream up in the pastry kitchen! I figured I’d post some pictures of our desserts thus far below so be prepared to drool! Note: Not everything was made entirely by me but the pastry team! So excited to be a part of something great!

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Opera Cake!

Opera Cake!

Brown Butter Blackberry Tarts!

Brown Butter Blackberry Tarts!

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Burnt Honey Cheesecake with Chocolate Graham Cracker Crust and Honey Gelee

Burnt Honey Cheesecake with Chocolate Graham Cracker Crust and Honey Gelee

Keylime Torte

Keylime Torte

Midnight Chocolate Torte!

Midnight Chocolate Torte!

Cherry Chocolate Torte

Cherry Chocolate Torte

Oreo Cheesecake with Cookie Crust and Oreo filling on top!

Oreo Cheesecake with Cookie Crust and Oreo filling on top!

Cookies for VIP's:- from L to R: thyme sable with lemon curd, almond thumprints, orange sable, chocolate cookies with Dulcey chocolate drizzle

Cookies for VIP’s:- from L to R: thyme sable with lemon curd, almond thumprints, orange sable, chocolate cookies with Dulcey chocolate drizzle

Orange Mousseline with caramelized white chocolate crumble

Orange Mousseline with caramelized white chocolate crumble

Check back on Tuesday for another Post Grad blog about how I’m slowly but surely becoming a bad ass. ….Kinda. Thanks for reading and have a great weekend!