Whims of Fancy; Plated Desserts 4.0

Over 31,000 people have viewed this blog, and that makes me happy. 
I want the blog to be what I could never find when I was younger, a place of ideas and thoughts of a real chef, in real time. 

When I was younger it was libraries we had to visit and be silent in, to research ideas.
Today you can click and learn.

Not all you see here you will like, somethings I post even I don't like, or like any more, but Im not scared to show them because what I like, perhaps you wont and vice versa.

The idea is to show plates of desserts,  from which ideas can be formulated for us both.

The point is that you see what works and what does not, you learn from it, pick from it, get ideas from it and move forward in your own style and own time to create what you want.

If you don't like the pictures, move forward, click another blog or turn off the computer, its that easy. 

If you do like, then return some time soon for some more ideas in the world of pastry and plated desserts. Not all I do is plated, but it's one part of our job in pastry.

Amazing to see this month so many people from Russia have joined the family and have visited the site, it fills me with happiness that the world truly is one large kitchen when politics plays no part.

Croatia, Indonesia, Finland, Russia, Slovakia, Cyprus, Taiwan, Germany among some of the larger viewing audiences this month, hello to you all and welcome.
Its nice to know that the word is spreading, and being enjoyed.

light and refreshing

2.0

les tartes tatin

modernity by Aries Dasal, Sous Chef Extraordinaire

les fruits rouge

chocolate fondant , caramel sauce

2016

smores re-thought

passion

citrus fantasy

snowflake

banqueting for the future

Pistachio, blood orange

A NEW BOOK LOOMS ?

I took a break from publishing in 2001 and did not write again for many years.

one book of four in the Finishing Touches Series

By the time I stopped writing I had already published 14 books and was published in newspapers and magazines around the world. I was a fortunate chef who enjoyed my own "by line" column in one of the major newspapers of the 90's in Australia and was so very fortunate to have been trained in the art of writing and editing by the very dear editor Mr Bob Hart of News Corporation, for whom I worked at the time.
In 2001 though I believed I had said all I wanted to say and a return to the kitchen full time was desired.
By 2009 , mid global financial crisis, I felt the need to say more and so wrote a concept with my team for ARABIAN DREAMS.
Published finally in 2011, the book won two major awards in Paris by the Gourmand Book Awards. Best Arabic Title Cookbook in the World for 2012 and one of the best 57 cookbooks in the world for 2011.
Around the same time I had also begun writing again for magazines and newspapers as well as a series of local country cookbooks for the Middle East nation I resided within.

I have come to adore the written word. I also love to photograph my creations. and so the two hand in hand are begging for a new title.
I have several concepts. All hugely successful; one hopes.
And so, dear friends and readers from many nations, it is with great excitement that I inform everyone that I am back writing and editing my own words into a new title.
Which of several projects might be the lucky published work first, I have no idea.
But the fact that titles are abound and nearing completion is a major first step.

Watch this space and I'll update you as to the newest title soon.
And having just this week discussed the future of the brand with PR and Business leaders, there might just be a few more titles left in this aging hulk just yet among many other business interests.
25 years ago I was alone in publishing pastry books, today pastry chefs and chefs alike are hot commodities for their knowledge. I do not dare suggest I'm a hot commodity any longer, but I have recipes and desserts which still excite the crowds and I desire to let everyone know what they are.

In the mean time, thank you to those of you who are reading the blog now in Belarus, Bulgaria, Iraq,  Ukraine, Russia, France, India, Bahamas and Cyprus.
I adore writing and it excites me greatly to see new countries always appearing on the audience panel of the blog.

For those too young to know or remember, and for those who are old enough but have forgotten, here are some of the titles that I have published over the past 25 years since my publishing debut in 1990.

Sweet Health, as relevant today as it was in 1994 when it was published.

The book that started it all at the age of 20 and in 1990 which went on to global fame 25 years ago this year.

PATISSERIE; which began as a multi million word encyclopedia became a thinner title due to the economic crisis of 1998.

Published under several names around the world, this was otherwise known as COOKIES, BISCUITS ND SLICES of the world in my homeland.

DIP ME IN CHOCOLATE started as a book and ended as a successful pastry business 

Classic Desserts was a favorite of mine

CHOCOLATE DELIGHTS was a series of 4 books, sadly I can not find two of the set

ARABIAN DREAMS the award winning title which brought me back into the world of Pastry again and back into publishing. 

COME HERE FAT BOY !

The 19th of February was the first day of Chinese New Year, I was tired and it was just five days since we celebrated Valentines Day at the hotel, a 3 day weekend event (13th-15th). On the 18th February night I had spent the evening working late trying to complete in record time some chocolate centerpieces for the next days event, Chinese New Year and the four days of events that accompanied it (19th-22nd).

Perhaps it was tiredness, perhaps it is my suspicious and paranoid nature, but the first thing I heard someone say upon entering work that 19th morning was definitely in my mind, "Come here fat boy !".
I was not offended, I am after all not a small guy and am comfortable with my size, but stunned at their brazen happy nature at saying it, they literally waved at me as they spoke the words!
By lunch time I was becoming slightly perturbed at the regular occurrence of this statement though and the type of people asking me to "come here". Had I gained extra weight overnight?
At lunch we were setting up the Escolta buffet when even one of my close colleagues came out with the same statement, despite the fact he was standing beside me? 
I asked him politely to repeat his words...... carefully!!!!

So it would seem that the Chinese have a sense of humor or at least the Cantonese language does a and that "Fat boy" and "Fat Choy" sound remarkably similar when spoken with various other languages, dialects and accents.
(The most common Chinese ways of saying Happy New Year are Gong Xi Fa Cai(Mandarin) and Gong Hey Fat Choy(Cantonese). )

The remaining fours days of the Chinese New Year celebrations were less remarkable, just busy. 
Yet again our team did a remarkable job.
I have heard it said by senior management in a previous job that," if I don't say anything assume that it means Im happy with what you are doing.."
 I don't find that very comforting style of management personally. 
Id prefer to tell my staff every single day how amazing they truly are, especially after they perform such amazing back to back events as Valentines and then Chinese New Year.

Agnes Lim, Trixie Fuentes, Thei Perez, Annalyn Solano, Lawrence Mendoza, Ronel Zapatero, Ryan Carandang, Aries Dasal, Jermaine victorino, Adonis Crucilo, Ador Zapatero, Elmer Cua, Parcy Laete, Enol (Eleanor) and Anna Cajepe, Jedel Bulahan, Xyrus Tobius, Rolando Manaslan and Jojit Corpuz, Yuki (Christian) and Ferdie Almeria, Kevin and Lui.. are all responsible for the amazing food our guests enjoy from our pastry department, chocolate room and Bakery.

So to the team of staff at the Peninsula Manila Hotel, thank you for your efforts. 
Great job and you are all superstars. 
We have our days, our trials and tribulations at work, at home and on our way too and from. 
We have our phones stolen, we fall off buses, we get our bags snatched and we all get sick (cough, cough), and we have lives that are personal that don't get the attention they each deserve as we are all seemingly always at work. 
But individually and together somehow we bring it all together day after day and create amazing food. We don't all get along lovingly, we don't all see eye to eye and we don't all actually see each other always thanks to our crazy 24 hour operation between the three kitchens but we do get the job done to the best of our daily ability with the hiccups that are thrown our way.
For that I am blessed with a great team that is strengthening daily into great pastry chefs.
While others may find it suitable not to thank you or us as a team for our work, our creations, artwork, buffets and abilities, I will. THANK YOU. 
Once a week there may be a blip on the radar in the form of a guests issue, but considering we run a 24 hour a day operation split between three kitchens, you do a remarkable job.

From this "Fat boy" that you call Chef who gets it wrong often...thank you and Gong Hey Fat Choy to you all. Chinese or not , 2015 is our year , lets make it happen.

Oh and please don't forget Easter is only 36 days away....:) (smiley face)

Mango Coconut Tartlets

Chinese New Year Amenity 

Lychee and mango jelly, fresh mango- lobby dessert Day one of Chinese New year celebrations

Escolta

Amazing Bakery centerpieces produced by Baker Ryan Carandang

AFTERNOON TEA in the lobby- Hopia, Tikoy, egg tarts, sesame balls and Chinese Eclairs ha ha ha

Always the artist, Thei Perez works magic with her cupcake displays

Cupcakes by Thei Perez

FOR ALL THE LOVERS

VALENTINES Day for Pastry chefs is just another of those special events most people enjoy through out their year, which actually we roll our eyes over due to the work load. Friends plan their "dinners-out" and "weekends away" and we in the pastry department simply look forward to another big week of productions, centerpieces and buffets, plated desserts and big sales.

This years crazy life calendar is followed then 4 days later with Chinese New Year production, three weeks after that Easter and then Mothers Day, Fathers Day and every "proposed" event by the PR people in between. Thankfully after Fathers Day there is a bit of a break from Special days until Halloween and Thanksgiving and the onslaught of festive events. Mental Note to Self - Plan yearly vacation for the day after Fathers Day and Pre-Halloween.

Perhaps in colleges and universities of food around the world they should teach the new chefs of tomorrow just how many special days you need to forget about when you enter this industry.
But this is not a grievance blog.

If I took issue with the calendar of events then I would not have been doing this for 32 years now.


You see I may give up the romantic dinners, the dates and the flowers and chocolates but what I do gain as a pastry chef is the ability and privilege of working with some of the most artistic, dedicated and wonderful chefs every time we have a special occasion.
I have been at the Peninsula for one whole year and one month now and I have to say that Valentines 2015 was a the culmination of twelve months of work. Everyone and everything truly came together and I do not believe I have ever been prouder of any of my teams, than I was this past February 13th-15th at the Peninsula Hotel Manila.
From the Peninsula Boutique cakes and pastries to the afternoon tea, the brunch, the dinners and lunches, the plated desserts and amenities for rooms, we truly made inspirational SEXY food.

I wanted to post some of the following photos prior to Valentines but there are times I wonder if anyone cares or even wants to see them...they are my pictures and my teams efforts and we are but one of millions of teams and chefs around the world doing exactly the same thing for each special occasion throughout the year.
Then there are days like today when I receive a message from someone overseas asking me "Why I have not updated the blog to inspire them" and I realize its more than just about me and us, but about spreading the "Love" and the vision for greater pastry.
The reason I love this trade. Inspiration from others and being inspired to create.
In my youth there was no internet or social media, but I was inspired by great pastry chefs who made me love this trade.
Today we have wonderful mediums in which to inspire and one of those is the blog format. So here are the photos from our PENINSULA HOTEL  MANILA VALENTINES week to inspire those who will visit this blog and seek inspiration for future buffets and desserts.

To those who have read the blog in the past few weeks since the last posting - from Ecuador, Greece, Iceland, Poland, India, Brunei, Pakistan, Afghanistan, Malaysia, Switzerland thank you for coming to read the pages. I am regularly impressed that so many guests view the pages from USA, France and the many countries making up the Middle East, but it is the new countries which amaze me and how the words of one pastry chef can travel so far..
For all the lovers, may you continue to enjoy your Valentines Day and whatever that involves for you, for us chefs, it means a week of hard work but ultimately making you happy, and that is in itself, our reward.

And don't forget if you live in Manila or close to Makati, please visit us at the PENINSULA MANILA HOTEL and more importantly the PENINSULA BOUTIQUE where you can dine in or buy and take home a full range of breads, pastries and cakes made fresh on a daily basis. Our Peninsula Boutique  desserts are pictured below and change on an almost monthly basis so there will always be a reason to return.

IN ROOM AMENITY

STRAWBERRY BRAZO DE MERCEDES

Peninsula Boutique - you can buy, try, dine in or take home...

RED VELVET SMORES

AFTERNOON TEA - Classy and Romantic

ESCOLTA BUFFET LOOKING AMAZING

HIS DESSERT- KAHLUA CHOCOLATE BROWNIE

HER DESSERT - BERRY EMOTIONAL !

I HEART YOU

PENINSULA BOUTIQUE - Valentines Dome