Guest Post by Chef Amanda
As I chased a server down the hall this weekend, the Sous Chef witnessed the change from my mellow demeanor to panic state. What the oblivious server did not understand is that you mess with the house made bread you mess with the bread baker. As a pastry chef, I am passionate about the quality of products that are given to our guests. Whether be bread or pastry. But if you have ever met a true bread baker, they take it to the extreme. Bread bakers actually nurture there pre-ferments, caress the bread dough, and listen to the whispers of the crackling crust. One thing we do have in common, if there was a blinding snow storm that caused a state wide power outage, we will travel far to prevent our 50 year old starter from dying due to the extreme heat of 60 degrees and to forestall our French boules from over proofing. Even though this server was warned by the Executive Chef not to stack the trays of Parker House Rolls on top of each, he did it anyways. When I turned to view the situation, my adrenaline rushed. My bread was being crushed! Hours spent on proofing, energy consumed on shaping, and skillful precision for baking! Yes. I ran after him and started shouting. These rolls were only baked a few hours earlier. They were in a sensitive state. Luckily, the Executive Chef beat me to the punch and rescued my bread.
Jenny writes each week her enjoyment and passion for running. Only a special group of people can poetically describe her journeys. One of my passions is the quality of bread I create. Yet, I’m looked upon as crazy when it’s not treated properly. What are you passionate about, that other people may not understand?