Showing posts with label Patisserie. Show all posts
Showing posts with label Patisserie. Show all posts

Friday, 13 February 2015

Vive l'amour

As I have said many times before, much of what I create is inspired by my own past.
This this gorgeous little cake, appropriately named, Vive l'amour (below), is no exception. While it is mostly the ribbon and slightly faded nature of the design that gives the cake an air of 'je ne sais quoi'. It stirs up some distant memory in me, which allow's my mind to wander and indulge in yet another nostalgic trip back in time...



I suppose with a name like Antoinette, its not really surprising that I would find myself drawn to all things Gallic. I love the language (my one and only O'level), I love the food (I spent many years training in French Classical Cuisine including Patisserie) and I love the memories, which I associate with the France of my youth, particularly Paris, 'the capital of romance'.

It all started quite early on, when I was only around three or four years old. Where most children of my age would be made to recite the odd nursery rhyme when people came visiting, my party piece was altogether very different and somewhat unusual for such a small child; I would break into the can can!.
Yes, whenever the opportunity arose I would launch into a vigorous high kicking routine without even waiting to be asked. A friend of the family's, who recently turned 80, still reminds me about it whenever we meet.
At this time I had not yet visited Paris, home of the Moulin Rouge and the place most often associated with the dance. I can only assume that my frequent and ever more exuberant displays were inspired by the musical  'Can Can' starring Shirley Maclaine and Frank Sinatra, which was released in 1960, the year before I was born.

Every other year we would visit Mum's family in Spain, but we didn't always fly. Sometimes we travelled by boat and train, which Dad thought was much more of an adventure for us children. It also meant that we could spend a few hours in Paris before catching the sleeper train on to Spain. But for Mum, any journey that involved seven young children was far removed from any adventure that she wanted to experience.
She couldn't understand why we had to spend almost two days travelling, when a plane got us directly to Valencia in a couple of hours; it was a logistical nightmare, she had a point! .We would be away for the entire Summer. Packing would begin a couple of months before. We had this massive red trunk, which she would fill to the brim; clothes for everyone, presents for the family. It would be sent ahead, a week or two before we were due to leave, thankfully it never got lost.

Of course, it was a massive adventure, with the stop off  in Paris being one of the hi-lights.
We would have lunch somewhere, which was always preceded by the usual round of questions, " Dad, what's a Croque Monsieur?", "So, what's a Croque Madame then?", "what do frogs legs taste like?".
We'd settle for a plain omelette in a baguette with crisps on the side; something we all knew well.
There was never enough time for us to see anything much, so Dad promised to take us back for a little longer when we were old enough.

Our journey onwards to Spain would resume with much excitement. The minute we entered our train compartment we would  pester our parents to show us how the 'couchettes' converted from seats to beds. Before long, if only just to get some peace, the compartment would convert to a bedroom for nine. Six of us would top and tail; "don't take your shoes off, your feet will swell" Mum would say, while the rest, got a bed to themselves. Those of us that were still awake would experience the thrill of travelling through the Pyrenees, the rest slept through, exhausted from the epic journey so far, blissfully unaware.

Many years later, in the Summer of 76, Dad kept his promise and took four of us back to Paris.
We stayed in a shabby little guest house on the Rue des Petits Hotels. Dad had stayed there with his parents some years earlier, so I guess he was just re-living his own memories. He took us everywhere, we did all the touristy things and visited all the places one should visit when in Paris.We went shopping in Galeries Lafayette, we visited the Bois de Boulogne, we saw the 'bouquinistes' (booksellers) in Monmatre and ate out at lots of fabulous restaurants; never even balking at the fact that our steak might actually be horse, we were just glad of the treat. One night Dad took us to Pigalle, which was very much like Soho. He told us to hang on tight to each other as there were 'white slave traders' around. Having seen the film 'Taken' with Liam Neesen a couple of times since then, I'm sure he wasn't far wrong. Anyway, we did what we were told and clung on to each other for dear life. I for one was scared witless and  kept checking behind, just to be sure. So much so that we walked right past the Moulin Rouge, spiritual home of the world famous Cancan and inspiration for a million childhood dances and I missed it completely- happy days!

Of course it is Valentines Day tomorrow, so I would like to wish you all a Happy Valentines Day. But the real reason that I wanted to write this, is because today would have marked Dad's 84th birthday. This post is dedicated to his memory, for all the love and special memories he left us with- Vive l'amour!


                                            13th February 1931-2nd August 2013





Thursday, 9 January 2014

A Sweet Rebellion- Part 2

In early September 1992 I found myself standing in a queue at my local college about to enrol on a course known then as City & Guilds 706/1 or by it's title: Cookery For The Catering Industry- Part 1;  at 31 I had decided that I wanted to become a chef.

Given my previous history this might have seemed like an irrational choice. I'd all but stopped attending school,  presenting my form teacher with the same forged note whenever I returned following an absence; no one ever said anything. 
In my final year when I should have been studying for my CSEs/O'Levels I would spend my days either in Hyde Park ( on one occasion joined by my sisters who were not such regular truants) or visiting Soho. Drawn to the excitement and atmosphere in this part of London, the smell of cigars and coffee that wafted out of the Italian cafés, I would use my school dinner money to buy myself a cake from one of the Patisseries and then wander the streets until it was time to go home. On Mondays I would sneak into a neighbour's house a couple of doors along from my own; Anna was a hairdresser and Monday was always her day off. Her father was the head chef at a hotel in Victoria,  he taught her how to make the most fabulous 'Chocolate Eclairs' from Choux Paste,  she in turn taught me.

The years went by,  subsequent careers as a hairdresser and ten years as an invoice typist helped to tame my impetuous ways. I married, bought a flat, had two children and spent five years at home looking after them. Now that my eldest was about to start school it was time to stop procrastinating, it was time to get out there and learn about the one thing that I had always been passionate about, I just hadn't realised it; food.

So here I was waiting in line, little did I know that I would find myself in this very same place every September for the next five years.
Learning had become addictive, I also loved the language that was an integral part the Classical French kitchen and restaurant and by chance the one and only qualification (O'Level) gained at school. I went on to study the second part of the original course (2 years), Food and Wine Service (2 years), Patisserie (one year) and finally Larder and Cold Preparations (1 Year). Along the way I also won 'Food and Wine Service Student Of The Year', but to be honest I don't think there was much by way of competition. I was in a class with a bunch of 16 year olds that had left school that summer. Many didn't really want to be there, they weren't interested. They would turn up late or not at all, they were rude and were incapable of concentrating; what I was seeing was in fact the old me. During my time at college and for many years afterwards I worked both front and back of house in a number of areas within the hospitality industry, I absolutely loved it.

Although my business now (Salon Glacé) focuses on cake decorations made from 
sugar, I never actually studied Sugarcraft in any detail apart from a couple of lessons within the Patisserie course. During these classes I discovered that I had a talent for manipulating sugar but knew that the traditional tried and tested methods of 90s cake decorating just weren't for me. I would do things my own way, which through a range of unconventional techniques and use of edible gold lustres and other metallic colours evolved into the unique, distinctive and instantly recognisable style of cake decorating associated with Salon Glacé today.