So yesterday it was official, I quit both my jobs at Carlyle and Roux. I’m taking my knives, and I’m going home. That’s right, in two weeks, I’ll be the new pastry chef at Ten-01. The brevity of my stay at Carlyle is new and weird, I’m not sure exactly how I feel about it yet. I’ve certainly learned things there, I learn from everything, but ultimately I’ve just never felt at home there. Leaving Roux is bitter-sweet, I gave my notice the same day I got my first paycheck and christmas present. I’ve had fun there these past few weeks line-cookin’, but sadly its not what I really wanna be doing. Working saute has taught me a new respect for the job. Timing and temperature control, baby. When you’re on, that shit is fun. But seriously, anyone actually reading this…did you hear what I said? I’m the new pastry chef at Ten-o1!! FucK YEAH!! I’ve finally made it. I’ve been waiting my whole life for a position like this to come along, and now that it has, I’m still trying to get my mind around it. The restaurant is at a hoppin’ locale right across the street from one of my favorite spots in the city, Powell’s Bookstore. The pastry station looks right out onto 10th avenue. Everyone that works there is cool. The Chef wants to teach me. They’re buying me Gelatoo-D2. They’re busy enough that I can use bigger recipes. Every image has fit into every panel on every page of the comic book that is my life. Finally.
Congratulations! Hope you’ll keep showing us all the scrumptious desserts you make. I quit my last restaurant because I got tired of fighting my orders in with the owner and the other chefs. “you want chocolate cake without ordering chocolate?” The “we need cake” “flour order apparently got stopped” conversation became too common.
I truly hope you find happiness and mojo at the new place!
Congrats! Hope to stop in sometime and try some desserts out with my old lady. Best of luck!
From the previous Ten-01 pastry chef, congratulations, should be fun. Make sure to post pics of your station, I’m interested to see how it’s changed since I left.
[...] at Carlyle and Roux has given notice and will be moving to Ten 01. You can read more over at his personal blog. I’ve never had his food, so can’t comment. W Magazine (I’ve never heard of it [...]
Food Dude does it again with the wrong info…I’m not the pastry chef at Roux, everyone knows thats Melissa’s job and she’s damned good at it. I’ve learned things just by seeing and tasting her food.
Hey Jeff
Kyle here writing from Brazil.
Well im sorry to hear that the Elvis or Irish car bomb wont be available at Carlye anymore, but im sure you will come up with some new shit while running the show at ten01, congrads.
I too have a newfound respect for the sweet side of the kitchen, as i have been doing quite a bit of pastry while running the two man show down here. The quantity of tropical fruits is unbelievable, but im keeping it pretty basic. Some crepes with banana, dulce de leche and an orange gastrique seems to be the most popular dessert. Anyway, my girlfriend sent me a link to this blog so i thought i would say what up. If you feel inspired by and ideas using exotic fruits, i would love to hear them.
Good Luck at the helm.
This is the most commented on post on my site, thank you all for reading…especially good to hear from Kyle, my buddy cookin’ it up in Brazil…thanks for reading everybody!!