A Quote by Kim Barnouin
I have dreams of becoming a professional pastry chef and having a little bakery - that's how much I love baking. I love to cook in general, but my heart lies in desserts.
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There are divisions between a culinary chef and a dessert chef, also called a pastry chef. There are specializations within the pastry chef field. Some pastry chefs specialize in baking breads, while others are master cake designers. Each field requires an exceptional level of creativity and attention to detail.
Baking may be regarded as a science, but it's the chemistry between the ingredients and the cook that gives desserts life. Baking is done out of love, to share with family and friends, to see them smile.
In a dream world, I would love to be a master pastry chef, because it combines something I love doing baking with something I'm not good at doing baking. BUT! Practically, if I weren't writing and doing comedy things, I'd like to teach kids to read. I would be good at that in real life.
A pastry chef's lifespan in a restaurant is limited. You have to open a bakery or pastry shop. There's only so far you can go in a restaurant.
I worked from 12 to 17, six years in a bakery. I was a pastry cook.
I am not a shock jock pastry chef. I don't create desserts using strange ingredients just for the sake of doing so, like so many of my colleagues in the industry.
Chefs hate desserts. The smartest thing a chef can do is hire a great pastry chef. Cooking savory food is all about feel - you season something, you taste it, you go back in and adjust, more butter, more olive oil, more acid, whatever you want to get it to taste the way you want. Pastries are like a science project. To me, the greatest chefs are the ones who have the greatest feel for food, while the greatest pastry chefs have to be people that are extremely precise.
In the past few years, we've been doing amazing stuff with desserts. Pastry chefs have been using herbs and spices in their desserts. So vanilla cake doesn't have to be just vanilla, it can have a little thyme. Or you could have a custard with a little lavender in it, which is just amazing.
I've learned just how much capacity for love a heart has. You can't believe it. I couldn't believe after having my first that I could ever love anything as much as him. And then when I had my daughter - your heart just expands. There's so much room in it. It's been a nuts, chaotic mess and I love it.
I am a terrible chef; I'm not a good cook. I don't have the talent, the patience, the desire even to cook the way these great artists that I meet around the world cook, and I'm very, very happy to support them. I invest in restaurants because I love them so much.
Out of culinary school, I worked as a pastry cook in amazing restaurants for years. I ended up leaving the pastry cook scene because, though I loved the industry, the restaurants and the chefs I worked for so much, I had to be honest with myself. I was never going to be them.
I really love my food. My favourite thing is artichokes. I am not so much interested in desserts or chocolate, though. I also like to cook with my husband Damian.
Because I've done a lot of television, I'm sort of a generalist. I'm not a pastry cook, but I've had to learn a certain amount about it. I'm not a baker, though I've had to learn how to do it. I'm sort of a general cook.
The truth is that you can divide your heart in all sorts of interesting ways - a little here, a little there, most banked at home, some of it coined out for a flutter. But love cleaves through the mind's mathematics. Love's lengthways splits the heart in two - the heart where you are, the heart where you want to be. How will you heal your heart when love has split it in two?
You don't have to love cooking to cook, but you have to do more than love baking to bake. You have to bake out of love.
I spend so much time in Los Angeles and normally stay at a corporate apartment when shooting 'Top Chef: Just Desserts,' but when I have the chance to stay somewhere more luxurious, I love The Montage in Beverly Hills.
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