Will Work For Food

*sigh*  Feeling a little defeated today.

Yesterday marked 4 weeks since my hip replacement.  Scott and I went another mile walk, which felt even easier than the first (this seems to be a trend).  I'm getting pretty good at maintaining a "normal" gait.  After these walks I usually experience the most muscle soreness in my bum, which is a really odd place to stretch, especially in my situation.  Certain, pardon the term, "booty tooching" poses are still difficult/awkward.  I've discovered I can now sleep on my surgical side for small amounts of time, which is great.  I miss my side sleeping.  The best news is I am almost completely off ibuprofen.  After taking it multiple times daily for the past year, this is a huge milestone.  I can handle sore muscles from walking.  I am no longer in pain.

Great!  Yay!  This is all good, right?  Well I am completely stressed about finding a job.  I have visited nearly every respectable bakery from Olympia to Tacoma.  No bites.  Panic is setting in. 

"Is something wrong with my resume?  Does my cover letter sound stupid?  Should I have talked to that counter girl more?"

I know my credentials are great, my personality and ethic is there, I shouldn't doubt myself.  The truth is, no one is hiring. At least no one other than Safeway (no offense, Safeway).  Craig's List is downright depressing.  Plenty of ads for bikini baristas and nurses.  No luck for an imp who's a afraid of needles.

I'm looking for a Plan B, kids.  I HAVE to start working by the end of the month.  For my sanity's sake.  Got any bright ideas?  I'd love to hear them :)

xoxo,
Rachel

Becoming Bionic

So much has happened in the past couple weeks, there's no way I can fit this into a FB status update.  May 31st Scott and I, with help from my dad and Scott's bro, loaded up a Penske with our belongings and left Minnesota for Washington.  After four days on the road, we arrived in Olympia, signed the lease to a townhouse we had physically seen, and moved in with our two cats, Chandler and Murph.  My dad and uncle actually did I great job of picking the place for us, I love it!  We decided to move to Olympia after Scott received a job offer from a large clinic there.  The area is beautiful, surrounded by dense forests, water inlets, deer, and dread-locked hoodlums.

You may remember this and this.  We are coming up on a year and a half now since I decided to forgo resurfacing surgery on my hip in favor of waiting for a total hip replacement.  We came to the conclusion that this transition period between jobs would be a good time for me to receive my much needed hip replacement.  Therefore, I have forgone job hunting until I know when I can return to work.  The move has been physically challenging for me - thank God for Scott, my dad, Uncle Lon, and Brian for doing the grunt work.  The surgery will take place in Medford, OR, where my parents live, so they can care for me during recovery while Scott starts his new job.

Planning a move halfway across the country is a challenge in itself, add planning for surgery on top of it.  Originally scheduled for June 10th, in the past week, the surgeon's office has changed that date from the 10th to 20th, to the 13th.  Our meticulously laid plans go out the window!  Then, yesterday, Murph goes missing.  Nowhere to be found.  No idea if he is inside or out.  We passed out fliers and took some to nearby clinics and shelters.  He made it this far, we really hope he comes home. 

This morning is my pre-op with the surgeon, Dr. Hadi.  I'm going to try and answer some of the questions I've been getting here, in case you are curious.

My current condition:
Rapidly deteriorating. I have daily, radiating/burning pain from my hip, even if I "take it easy".  I no longer like to climb stairs with my left leg.  Standing up from a sitting position is a slow process, I feel stiff, as though my leg doesn't want to straighten up.  Bending to tie shoes, etc., is uncomfortable.  Anything more strenuous than walking is out of the question.  The pain disrupts my sleep, it can be hard to find a comfortable position.

The implant:
I decided a ceramic-on-ceramic implant is the best for my situation because they can last up to 30 years before needing adjustments.  My surgeon warned me there is a 5-10% chance of it squeaking.  Yes, squeaking, like if you rub the bottom of two coffee mugs together.  You can look it up on YouTube. 

Surgery: 
Like I said, June 13th (Thursday), with probably two nights in the hospital.  The surgery I'm oddly calm about this because I know what great improvement is going to come from it.  Remind me of that when they start poking me with needles...I've heard from several people that they noticed immediately after surgery decreased joint pain.

Post-op/Recovery:
Following surgery, I will have some physical therapy to strengthen the muscles around the implant, regain range of motion, and track my progress.  I will have exercises to do at home as well.  I plan to stay with my parents until I feel strong enough to get around on my own safely.  I was told the average THR patient returns to work after 8 weeks.  Since I'm younger, I could bounce back faster, but we'll see.  I hope to be back up in Olympia in a month.  Portugal.The Man concert July 18th....maybe with my walker - yeah!

I welcome any questions!  I want my buddies in Minnesota to know I MISS YOU and your support is my strength, even from far away.

Love,
Rachel

A weekend in Denver

Two years ago, I moved to the Twin Cities from Denver, CO.  After having lived there for 6.5 years, I was itching for change:  A new job, new faces, new places, and a new chapter with Mr. Scott, who was in his second year of vet school here in St. Paul.  It's been an eventful two years, with highs and lows, successes and curve balls.  I have to be thankful for the life lessons I have learned and the insight I have gained.

I also consider myself extremely blessed to have been quickly welcomed into the fold of Scott's peers.  Having witnessed countless hours of studying and cringe-worthy slide shows, I've been deemed an "honorary vet student."  Along with baking a cake, I could probably diagnose your horse with colic and give your cat a body condition score.

Still, I have missed my girlfriends in Denver since the day I left.  It took longer than I had ever expected, but two weeks ago I was finally able to fly back and spend a long weekend visiting my college and work buddies and their families.  It was wonderful, glorious, and full of sunshine.

Elle and I met as freshman at Johnson & Wales.  We didn't bond until the second trimester, as I slept through our academic classes {but still pulled A's, thank you very much}.  But once we got in the kitchen, she made me laugh, and we've been fast friends ever since.  A couple years later, I got her a job working with me at Gateaux Bakery.  She is an INCREDIBLE cake artist with an eye for whimsy and style for miles.  I've told Elle before that she is the voice in my head that coaches me through decorating.

Audrey was a fellow pastry student and Gateaux employee as well.  I adore her for being so sweet and silly.  She and her husband Rob "adopted" me, and spending time with them showed me what true love should look like.  I can't wait for a Baby Jones, as these two will be the most devoted parents.  

Miss Kelly infiltrated Gateaux after relocating from Charlotte, NC, where she also attended Johnson & Wales.  Honestly, she's too cool to be my friend.  I am Screech and she is Kelly Kapowski.  But somehow our opposites attract and made for some of the most memorable Denver nights to go down in history.  Thank you, Kelly, for helping me find my inner badass.  I would walk 10,000 miles for you.

My darling Elle, my faux-hawk and I, enjoying a night on the town.

Sunday: A Rockies game.  My first grand slam!

What hangover?

Audrey's dad, Stephan, Audrey, myself and Audrey's "roommate" Rob, who she happens to be married to ;).  Audrey makes THE BEST spanikopita you will ever eat. 

The Trifecta!  Me, Kelly, and Elle

Elle's dad, Steven, and her FIANCE! Chris.  Elle's family hosted a BBQ on Monday.

Love this one of Chris and I.  You know you missed me!

One of my many mommies, Donna, and Elle

I wish I could hop on a plane and visit every month, but my heart is full to the brim for a little bit having seen these great people again.  Elle and Chris are planning to wed in 2014 in New York, so I will for sure be seeing this bunch again then, if not sooner {please, oh please}.  Kelly and I are collaborating on her cake!

Love,
Rachel

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All I Want For Christmas is A Fondant Crimper

In the spirit of the season, I present a list of pastry tools I would love to add to my collection.  You may think my talent only comes from my wee little midget hands, but having the right tools in one's arsenal can increase efficiency and help create looks midget hands alone just can't achieve.  

For example, this Fondant Crimper Tool Set:

These funny looking do-dads are used to create pretty scalloped edges on cakes like this one here.  So cool, right?!

Cake by The Caketress

Cake by The Caketress

This Number Cutter Set would be handy for poignant birthday cakes.  I have a set of letter cutters I snagged at a garage sale for one dollar and I can't imagine life without them!

Bling is here to stay, folks.  Cake bling is no exception.  This Gem Stone Mold Set would be great for bedazzling wedding cakes or shaping booty for a pirate themed birthday.  The gems are made using Isomalt, a more stable form of sugar used for showpieces, pulled sugar, etc., and can be tinted any color.

I have some sculpting tools, but this complete set would  be handy for adding details to sculpted people, flowers, and creating textures on fondant.

Looking ahead to the future, when I have my own business and money grows on trees, I'm eager to being a collection of cake stands.  Right now isn't the best time (small apartment, no storage, often moving, clumsy cats), but I can dream {and I do it quite well}.

Via Fancy Flours

Via Fancy Flours

Via Classic Hostess

Source unknown

Source unknown, found on The Sweetest Occasion blog 

Source unknown

I could go on and on with those!  

With the business of the season, I hope everyone is finding quiet moments to remember the true meaning of Christmas and you are able to enjoy it with the ones you hold near and dear to your heart.  Cats included.

Love,

Rachel

Hip Update

Thank you Mr. Scott, you know me far too well.

Hi all,
I have a status update on my hip condition (out of the loop?  Read this).  After reviewing the MRI, Dr. Li is advising me to NOT go through with reconstructive surgery.  In his expert opinion, the bone would require extensive work, not only shaving but also grafting of bone harvested from a cadaver.  Even with the procedure, a total hip replacement would be imminent.  For this reason, he is suggesting I wait a few more years until I'm wearing bone-on-bone in the socket and my work is inhibited, and then getting the replacement.  It makes sense to me, because I think metaphorically:  You can put thousands of dollars into fixing up your old car, which will have to be replaced in the end, or you can wait until it dies to get a brand spanking new one.  Sooooo...somewhat back to Square One.  It's a pain {literally} that I have to wait for things to get worse, but I will tough it out.  For now, no heavy lifting, no marathons, no weight gain, moderate exercise, sitting when possible, and ibuprofen for pain. 

Thank you again for your support.  Now that my January schedule is open, I'm looking at some new possibilities...:)

Love,
Rachel

"Everything's Coming up Roses"

I want you all to meet Ben.  Ben is 12 years old and likes to make cakes.  The thing is, he's really good at it.  When his mom contacted me about setting up a class, I had no idea what to expect.  We spent and hour and half together on a recent Saturday afternoon, and it still brings a smile to my face. 

Over the years, I've come to realize artistic abilities don't always come naturally for people.  Likewise, art can be expressed in so many ways, whether you sketch, paint, weave, or make cakes.  One can learn the elements of an eye-catching, pleasing composition, studying size, scale, balance, the color wheel, but others seem to those concepts innately inside of them.  Being one of those people, I immediately recognized it in Ben. 

Ben got to decorate a 6" cake however he pleased.  I pulled out all of my colors, fondant, chocolate, buttercream, cutters and tools.  We talked about a design concept first, which went from fall, to winter, to Christmas, to spring.  He selected a really pretty palate on his own, and we got to work learning some icing and fondant skills.  You have to know that I helped ice and cover the cake in fondant, and made a couple roses, but after that I did not touch the cake!  It was all Ben!

Attaching fondant flowers with simple syrup.

Painting on gold luster dust, which he was very excited about.

Surveying his work...

The finished masterpiece.  Wow!

Working side by side with Ben was such a rewarding experience.  He has a bright future ahead of him, no matter what career path he takes, but with such natural talent, I hope he sticks to cakes!  He also has some slick dance moves.  Thank you, Ben, for sharing your personality with me!

-Rachel

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My Hips Don't Lie

I'm feeling compelled to write today, as I have just returned from a visit to the orthopedic specialist.  "My Life as a Pastry Chef" is not just about sweets.  I hope that by sharing my personal stories of life's trials and tribulations we can  learn from one another about finding our unique path, reaching goals and dealing with setbacks.

I live by the motto of "Everything happens for a reason."  Some call it coincidence, I call it a learning experience.  When I was 9 years old, I began having hip pain, and was diagnosed with a rare bone disease called Legg Calve Perthese.  I spent two years on crutches before my parents located a specialist who could perform surgery to realign my hip with hardware.  At age 11, I underwent the surgery, followed by six weeks in a cast from the waist down.  With physically therapy, we strengthened the leg and I essentially learned how to walk again and bear weight on it without overcompensating.  I had a second surgery a year later to remove the hardware (no cast this time).

Other than range of motion loss and some fatigue, I was able to have a pretty normal childhood from that point on through college.  My family moved to the country when I started 7th grade, so no one knew I had been crippled.  I took classes in tap, jazz, and ballet, and swam distance on my high school swim team.  I danced with my boyfriend at prom.  I've been on amazing trips to destinations in and out of the country.  I eventually got over the fact that there is an ugly, 7" long scar on my left thigh and stopped trying to hide it.  It tells a story - my story.  I was and still am very grateful that I could participate in normal activities, even just walking on my own.  Someone always has it worse than you.

Over the past year, the days where I experience stiffness and pain have increased.  People have noticed me limping, and often it is hard to find a comfortable position to sit and sleep.  Heavy exercise is asking for a night of sharp pain only to be slightly alleviated by a hot bath.  Inactivity, sitting for long periods of time, can be just as bothersome, leading to a whole day of discomfort.

After Mr. Scott raged at me to stop whining and DO SOMETHING, I made an appointment here in Saint Paul with an orthopedic specialist.  X-rays of my hip had not been taken since I was maybe 14.  It's pretty clear which hip is the healthy one:

<---This hip good.  This hip bad--->

We've known all along that there is a hip replacement (or two, or three) in my future.  They like to put this off as long as possible since it can wear out quickly with the activity a younger person experiences compared to someone later in life.  What the doctor recommended today is surgery to shave and reshape the deformed ball of the femur.  He described it as "ice cream falling off the cone," which really made me want some Mint Chip.  In truth, I wasn't prepared to hear surgery was in my near future.  A million conflicting issues when through my head:

I shouldn't have to deal with this right now.
How will I pay for it?
I'll have to take time off work.
What will recovery be like?
Someone will have to care for me.
What if it doesn't help?
What if it does?
I hate needles!

I'm scheduled for an MRI in a week to get a better look at the bone from all sides and to see if there is extensive cartilage and tissue damage.  It will also help in deciding if and when I should have surgery, though the doctor was pretty matter-of-fact about things only getting worse from here without it.

I was feeling pretty down about this, when I remembered a story I read about a cake artist from New Mexico.  Extremely talented, she had won many contests with her cakes and even created new techniques in decorating.  Her dream was to compete in one of the Food Network Challenges.

I'm having a hard time recalling her exact medical conditions, but this woman ended up having to be confined to a wheelchair.  I believe they wanted to amputate her hands as well, but her family refused.  Miraculously, she was able to recover and continued producing beautiful cakes while in a wheelchair with great success.  The woman was thrilled to be accepted as a participant in a Food Network Challenge!  But this privilege was taken away when producers discovered her handicap, which was considered a liability.

My heart broke for her.  To be denied your dream because of circumstances you have no control over had to be devastating.  But we pick ourselves up and look to the positive:  She has hands that still work to express her art.  She has her heart and mind to share with family and friends.  She inspired me to be grateful for the opportunities life presents and not take any of them for granted.

I'll get through this.  You'll get through your "this" too.  And right now, all I can think about is how badly I want to someday own a bakery that is successful enough to donate funding to research the causes and treatment of Legg Calve Perthese and other orthopedic syndromes.  That Wikipedia article says 1 in every 1,000 children are diagnosed with Perthese {lucky me}.  Yes, it isn't cancer, it isn't life threatening, but no child nor parent should have to experience the risks or financial burden surgery brings.  And if I can provide any sort of relief to families out there going through this with their child, that there is hope, that is what I must do.

All my love,
Rachel

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Ask the Expert

So this happened:  I had an article published!  This time in the Minneapolis-St. Paul Perfect Wedding Guide Fall 2011 booklet.  Perfect Wedding puts on about 3-4 huge wedding shows each year, including the one we just did at The Prom Center.  They also provide brides and grooms with vendor listings through their website and booklets, which are distributed in the THOUSANDS all over the Twin Cities and surrounding areas.  Fresh Fields is now listed on the PWG website, msp.pwg.com.

This is the booklet cover:

And the title page to my Ask the Expert story!

Tips for Selecting a Wedding Cake

Thanks to the ongoing popularity of cake shows and new developments in decorating techniques, cake artistry as taken center stage in a way we've never seen before. Lists of flavor options continue to grow as the world takes a deeper interest in unique ingredients and pairings. As exciting as this all sounds, some couples can find the task of selecting a wedding cake daunting. With a little preparation and a trusted cake professional, cake testing can be a fun and enjoyable memory. Use these tips to get started.

Determine a Budget – Most bakeries price their wedding cakes by the serving. Use this information to map out an idea of how much you are willing to spend per person on the dessert for your big day. Be prepared to pay extra for premium ingredients, such as fresh fruit, nuts, high quality chocolates, and fondant. Furthermore, be up front with the baker about the budget. He or she should be able to suggest the options and alternatives that best suit the couple's finances and tastes.

Schedule a Tasting – Plan to meet with a cake consultant and pay a booking deposit no later than three months prior to your wedding date, but no earlier than a year in advance. The most effective tasting appointments occur after the venue is booked, a dinner menu solidified, and flowers and décor have been selected. These elements help both the client and the cake designer in envisioning the scene of your wedding and how the cake can tie everything together. Have your heart set on a particular bakery? Booking farther in advance will guarantee their availability. As a courtesy, call to schedule an appointment. A busy bakery may have limited time slots available each week for tastings. Visiting prior to the appointment is a great way to get a feel for their style and what they have to offer, but accommodating drop-in consultations may be difficult.

Be Prepared – Arrive to the tasting appointment on time - consultations usually last around one hour, and other clients may be scheduled back to back. It is very helpful to bring information regarding the couple's other selected vendors, including contacts for the venue, caterer, florist, and photographer. Providing this information up front will eliminate the need for time consuming correspondence later.

Choose Flavors You Love – Take this as a special opportunity to serve your guests a little piece of yourself. If there is concern about some being turned off by unusual combinations, consider alternating tiers with a more basic flavor. It may help to look to the dinner menu and seasons for inspiration: Accent a light, summery meal with a refreshing citrus infused cake, studded with fresh fruit. During winter months, guests will find comfort in the warm and earthy notes of spiced pumpkin and rich chocolate.

Inspire Design - Your baker should be able to provide a portfolio of their previous work. Feel free to openly discuss likes and dislikes, as this will help them to gain a clearer understanding of your vision. At this time, the other style elements of your wedding day become necessary puzzle pieces to creating a design that is cohesive. Providing clippings of cakes you like, invitations, swatches, motifs, attire, and images of décor are welcome and encouraged in the design process. Wedding cakes have become much more personal in recent years. Perhaps a special story shared by the couple, an heirloom piece of jewelery, or a romantic setting can be translated into sugar for a truly one-of-a-kind cake.

Don’t Over Think It – This should be fun! Your wedding day is about sharing the things you enjoy with loving family and friends. Don’t stress the logistics. Trust that recommendations and procedures are looking out for the bride and groom's best interest. Just as no two weddings are ever alike, no two cake are ever identical.

Did you find this helpful?  I would love any feedback in the comments! 

xoxo,

Rachel

Inspiration

I was discussing this with my grandma, the amazing artist, yesterday.  Oft times it's difficult to accept compliments when you know of so many other outrageously talented artists out there.  Take a look-see what I mean....

http://www.cakeoperaco.com/index.php

http://www.cakeoperaco.com/index.php

I've been waiting to share the Toronto bakery Cake Opera Co. with you.  Awe-inspiring to say the very least!  Not surprisingly, one part of the female duo has a fine art background.  The varied use of texture, color (or lack thereof), mixing fondant with gum paste with jewels, feathers, fabric, painting...innovation and restraint mingle for the ideal balance.  Click here to see some of their amazing and gorgeous spreads.  I promise it will blow your mind.

xoxo,
Rachel

Le Petit Boulangere

My mom dug these up recently doing some summer cleaning.  It's so funny to look at these and think, Wow!  Who would of thunk I'd be doing this for a living when I grew up?  I didn't consider baking as a career until I was about a junior in high school.  I've come a long way...but there is so much more yet to accomplish.

Top left:  My favorite of them all.  The badass multitasker, chatting into a spoon rest and cooking the goods at the same time.  Around age 3-4.

Top right:  All I want for Christmas is Barbies and a mixer with interchangeable batters!!!  Wearing a slip as a dress again...

Center:  Age 4-5.  Not sure what I'm kneading.  Home perm credits: Aunt Nancy.

Bottom:  Another perm.  Age 6 or 7?  It's my birthday and that's my first and last Easy Bake Oven.   My birthday is the day after Christmas, and I specifically remember the Easy Bake being at the top of my wish list.  Christmas day passed, no oven.  They made me wait until my birthday!  We still have it in storage - might have to go on display in my bakery someday.

Thank you to all of my loyal readers; your support and enthusiasm touches me on a daily basis!   

-Rachel

Cupcake Commentary/FAQ

Today's post is dedicated to my brother, Captain Richard Wille.  Richard is currently undergoing surgery for testicular cancer in South Korea, where he is stationed with the US Air Force.  His condition weighs heavily on my heart, and your thoughts and prayers are appreciated beyond words.  

 <3, Baby Sis

Q:  Cupcakes?


A:....sigh.  The raging popularity of cupcakes carries on.  I think it's been about three years now?  I have my theories as to why they made a monumental comeback:

1 - Portion control.  Carbs are the enemy.  One cupcake is somehow deemed less sinful than...a piece of cake?  I don't know, ladies and gents.

2 - Nostalgia.  Cupcakes x kids + youthful birthdays = Sweet memories.  Awwww.

3 - Economics. Yes, a cupcake IS usually less expensive than a serving of layer cake.  However, sheetcake is even less expensive.  But I hate sheetcakes, so I digress...

4 - Sampling.  I will say, I can be very intrigued by unique flavor combinations, and a single cupcake is an excellent way to sample these without the commitment of a whole cake.  They also make it easy to snag a smorgasbord of flavors, sure to please all tastes.
 
5 - Cute Factor.  Miniature = adorable.  See:  Kittens, puppies, and bunny rabbits. 

6 - Peer Pressure.  Everyone talks about them.  Every magazine prints them.  Bakeries devote themselves solely to cupcake worship.  Some even make "man" cupcakes now.  How can you NOT like cupcakes?!  You must like the cupcake!  EAT THE CUPCAKE!


So what do I think?

For the most part, I have no beef with the mini cakes.  I'm particular about my cake to icing ratio (balanced).  I like a tidy cupcake, clean, easy to eat without a plate and fork.  Cuteness is a major plus, but it bums me out when people expect elaborate decor and balk at the price.  Small does not mean easy.  It can mean quite the opposite at times.  My advice:  Be up front with your cupcake artist if you are working on a budget.  He/she should be able to give you your best options for what you are working with.  Likewise, simple can be equally chic!  Sprinkles have come a looooong way.  Websites such as Fancy Flours offer really adorable do-it-yourself decorations (albeit they can get spendy fast).  Can we just agree to avoid plastic doodads?


Awesome.


You know what else is awesome?  My clients!  Because I get to make these for them!  Seriously!  I will be making these in the next couple weeks:

Pinkalicious Cupcakes

Via marthastewart.com

Have a great weekend!

Rachel