Thanks so much for all your comments. They've given me more to consider.
@ DCarl1 - I have more money saved (about 6 more months of unemployment) and a comfortable safety net too. But I'm not keen on using up my safety net. I guess it's there for my sense of security:)
@ Meat Guy - I totally agree. A big factor is that I hope to start a family and have kids in the next 3-5 years. I'm hoping I'll be able to train capable people by then so I can decrease my hours and focus on the managerial aspect. In a worst case scenario, I can sell the business, hopefully for some profit if I play my cards right. But I'm not sure how optimistic that is.
@Jerzee Tomato - It freaks the hell out of me but the idea of building something from the ground up is also exciting. Can I answer, a bit of both?
I did farmer's markets for 1.5 years from home before I decided to go to Pastry school. I loved it, but it was grueling since I was doing it alone and had a demanding full time business as well. It was a great way to test my abilities and products on paying customers and had great reception.
Vancouver is a relatively young city and market research I've seen shows that food-related businesses are on the rise and there is room for expansion.
What about the benefits! There has to be a reason why some people are crazy enough to do this...especially, mid-life!
Martha stewart baking
Me! I bought a school fundraiser cookbook when I was about 8 and used to ride my bike to the grocery store using my allowance to buy ingredients. Now I'm off to pastry school in Paris:)
thomas haas in vancouver
Chocolate peppermint cookies! Cheesecake thumbprints! Ginger shortbread! Reminds me I must start holiday baking very soon.
Something he's not great at...I like to see him struggle (evil laugh)
Slow roasted beef tenderloin. Rub on some garlic and thyme and roast in a low oven for an hour. Practically cooks itself and is so juicy and tender. Serve with some sauteed mushrooms of garlicky spinach.
Thanks so much! I did apply to Bellouet Conseil. The timing worked out well and I liked the fact the program covered so many areas of pastries including savor petit fours. The class sizes are intimate at 7 people too! I can't wait!!!
haha! I knew there was a pun in there somewhere. I think I'll mix with coconut milk and fish sauce and braise some fish in it or something. See what that turns out to taste like.
Forgot to mention...only steakhouse in vancouver where I've been truly impressed is Gotham...bit pricey but the meat is such amazing quality!
If you're feeling like venturing out to west vancouver, le regalade has amazing french bistro food.
Upscale: West, bishops, lumiere, MARKET...great brunch too, Tojo's, diva at the met. Raincity grill seems to have better brunch than dinner in my opinion.
Causal: Salt tasting room for charcuterie/cheese, refuel for updated local pub food, Vij's which has a 2 hour wait normally so you can go next door to their quicker more casual restaurant Rangoli. Trattoria has decent pastas. Go to oyama sausage on granville island and ask them to make up a picnic for you, you're right on the water so it's beautiful. Fish & chips take out at raincity grill. That's right on the beach so it's a great sunny day thing to do. Go fish has great fish tacos. Japadog which has a few locations and are japanese fusion hot dogs.
Sushi: deserves it's own category here:) Ajisai in kerrisdale. Shiro on cambie. Toshi is popular but has long line-ups.
Desserts/bakery: Thomas Hass (must try double baked almond croissant), ganache patisserie for amazing entrement.
Chinese: Shanghai river for shanghai food, Rain flower in richmond as well is great dim sum.
Bayless because he does yoga and yoga people are nice.
12 layer mocha cake from gourmet
Tacos al pastor
panna cotta with berries
maybe do a smores cake or something like it. Fine cooking had one on their cover a few months ago that looked amazing and I'm sure you can add a layer of graham cracker crumbs+melted butter to the middle.
I always think a layer cake is a must for birthdays:) I live by my dome cake carrier from target which transports layer cakes really well.
red cooked pork belly
sour cherry pie too!
I second the molton chocolate cakes...they're so easy, can be made in advance and just stuck in the oven last minute. Best of all, they never fail to get yum noises. Epicurious.com has many good recipes for it.
yeah! I want to know how it turns out too. I was eyeing it and thought I might try it.
chinese dumplings, everything from scratch including the dough. We come from N. china where jiao zi are famous and my family has been making them for generations including variations like fish and cilantro in addition to the usual pork and shrimp etc. Then with the leftover dough, she makes scallion pancakes with little chunks of chinese bacon...getting homesick.
pasta alla norma...or just fries. Could eat nothing but.
Some bakers formulate their recipes so they bake flat. So if it's already flat, don't cut off the gummy stuff, after the frosting is on I find I can't really tell the difference:)
Most of my dinner parties end up being a bunch diverse eaters, including one for whom I haven't figured out the full "will not eat" list. I do a lot of make-your-own parties where I lay out a bunch of ingredients and have them put in whatever they like. I've done Pizza, waffles etc. For yourself, it might be simple to put out a bunch of sandwich things like a few different breads, condiments (can get really creative here), relishes, caramelized onions, cheeses, roasted and fresh veggies etc. It's fun for people especially if you put out ingredients they might never try and begin to feel adventurous.
I've also thought of doing a chili party: big pot of vegetarian chili, putting out cooked chorizo, cheese, and other toppings with homemade cornbread and chips.
Hope this helps!
peanut butter cup cheesecake with caramel drizzle. It's every good dessert in one.
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