The Calling.

When I was younger I wanted to be a actress or a dancer or a teacher. Maybe all of them put together. As I got older I realized that I would never be a actress, and I couldn't be a dancer. I felt I would be a good teacher because of my love for kids and my creativity. Up until my Junior year of high school, I was pretty convinced that I would be going to school for and English major and minor in Photography and with that eventually become a teacher. But all along the way, I never in a million years thought I would become a Pastry Chef.

It's not that baking wasn't something I loved and cherished, I guess I just never realized that I could have that as a career. I feel like I have loved baking forever, but never really realized it. I had been baking with my mom since forever, I would film cooking shows with my neighbors, bake brownies with out recipes, and later on even sell cakes to friends and family.

I wasn't until I was accidentally placed in a cooking class at school my Junior year, that I realized how much I enjoyed being in the kitchen. Through that class and Mrs. Bergman I learned about Johnson and Wales. They even had a school in Denver, my top choice for where I wanted to attend college.

Still threw it aside believing that I had to go to school for something "real." That is until, my Aunt Tammy and I were discussing college one day as I flipped through on of my favorite cookbooks. I told her that I wasn't feeling confident about going as an English major and I still had no clue where I wanted to go. She asked me what my passions were. Dancing, writing, kids, and baking. And as I flipped through the cookbook I realized that I could go to school to be a baker, in Denver, and do something I really love.

It's funny how God works, because soon after I applied to JWU ( the only school I applied for) I received a letter back congratulating me on being accepted and not to worry because I qualified for 7,000 dollars in scholarships. It's almost like He was saying, "OK Jasmine, go do what you love for way cheaper than usual!"

There are some days were I have doubted my own passion, talent and career choice. They are rare days, but they happen. I struggle through a day of labs, wondering why I am even here, how am I going to make it in this dog-eat-dog industry, do I really want this?

But God has a way of pulling me away from my doubtfulness. He is teaching me to trust Him, and make me remember that He worked this out for me so that I don't have to worry. All I have to do it work hard, be passionate and put all my heart into each and every pastry, cake, cookie and dessert that I create.

Since I have began my internship my passion for baking has multiplied into something that can't
 be contained. I wake up refreshed each morning at 3:30am, because I know I get to go to work, and do what I love. How many people just absolutely LOVE their job? Not many.
I go into work and work my backside off but still get to enjoy the smells of chocolate, cake batter, almonds, and cinnamon rolls. That's they way God intended work to be.

My passion is finally being witnessed as my boss and co-workers constantly tell me how talented I am. How they are extremely impressed with my work ethic, efficiency, professionalism, and most of all how great my products look. Even to the point where they are considering hiring me after the internship.

I almost cry every time I think of their complements. They truly do not know how much they mean to me. I struggled so long wondering where I am supposed to be in the world, who I am supposed to become and how to make a bright future for myself. God, being the wonderful God He is, knows just how to confirm my passion and talent. He reminds me everyday, even just with little things that my God given talent is to bake. To fill people with sweet goodness the form of pastries.

Some days, like today I am far from doubtfulness yet consumed with a pure happiness that God allowed me to be where I am. And you know what, I'm glad I listened when he called, because this is my calling.

Until Next Time,

Chef (almost) Jasmine

"I think my underwear are on backwards?"

For the past two weeks I have been waking up at 5am to leave for my internship by 5:20. 15 minutes of that time I spend sitting in the shower, struggling to keep my eyes open. Usually after that I get dressed in the dark( so I don't wake up Hails) and half asleep. By the time I get to my internship at the Inverness Hotel and get to my locker, I am alert enough to realize that my underwear are on either inside out, backwards and yes even on sideways. I never cease to amaze myself with the amount of ways I put on my underwear when I am half asleep. I've even managed inside  out and backwards. The moral of the story is, I will be wearing my underwear like this for the rest of my life, because that is the price you pay when you choose a profession where you have to be up before the rosters.

I started my internship last Tuesday ( I realize I am a little behind here) at the Inverness Hotel here in Denver. I had no clue what to expect. I have never worked in a bakery or a hotel or even had a job that I have had to pay taxes out of my pay check. The concept of going to work 8 hours a day 5 days a week ( including Saturday and Sunday), without getting paid was, well, not my favorite concept to grasp but one that I had to except as my reality. I knew I had to go into this experience with an open mind and the realization that between work and this internship, I would never be sleeping.

The first day arrived and it went smoothly. No hiccups, no screw ups, no chef screaming in my face, which was a far cry from what I expected. NAd its been the same ever since!

It's been non-stop over here. I am working 7 days a week between nannying and my internship, a lot of days working both. But after these first two weeks, I'm getting the hang of it. I am not as tired, enjoying my time both places, and learning so much!

My boss at my internship told me today that she was extremely impressed with my work ethic, my cleanliness and my efficiency. She told me that I am the type of worker that she like having, and hinted at a job opportunity when I am finished with my internship!

Regrettably, I haven't ben taking very many pictures. There just isn't time to stop and take pictures at the rate we are working but here are a few of my products!

10 of the 400 plated Turtle Cheesecakes

Blueberry Tartlets 

Pat of Sunday Brunch buffet

Action Station: Peach Melba 

Red Velvet

Bajillions of mini Pastries

For some reason, I haven't really felt compelled to share about my internship on my blog. I apologize, but it's just not something I like writing about. I'm sure every once in a blue moon, you will catch a post about it, but I am going to keep it minimal. But if you ever have any questions feel free to ask!


Until Next Time,

Jasmine

Churchill and not Winston.

Last year in Boulder Hailey, Jordan and I discovered this amazing band named Churchill (read about that here). That night we bough their first EP and their first CD too. They are awesome live so when Jordan told me they were coming to the Bluebird, I bought us tickets right away!

I had never been to a live show like this before so I was super excited! Even got the "X"s on the back of my hands haha.

There were two opening bands that weren't too bad: Rachel James and Pop Cult. But nothing compared on the show Churchill put on.

We were at the most perfect position in front of the stage and we freaking rocked out and sang along the whole time. They played an bunch of their new and older songs and even brought up a local youth choir to sing with them!

Churchill- We Used To Be Happy 

They were called back on stage for an encore, but it looked totally planned haha. Planned but awesome.. 

Check out Churchill's new EP The Change for some super chill music!

Enjoy!

Jasmine 

Grandma's Choice: Carrot Cake!

My Grandma's birthday was a few days ago, and her favorite type of cake is carrot cake. So what better way to celebrate her 64th year of life than a moist, flavorful and frosting covered cake! My Grandma doesn't prefer raisins or pineapple, so I didn't add those in, but this recipe would be fantastic with any of your favorite carrot cake add-ins. 

What you need! 

• Unsalted butter, for the pan
• 12 ounces, approximately 2 1/2 cups, all-purpose flour
• 12 ounces grated carrots, medium grate, approximately 6 medium
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground nutmeg
• 1/2 teaspoon salt
• 10 ounces sugar, approximately 1 1/3 cups
• 2 ounces dark brown sugar, approximately 1/4 cup firmly packed
• 3 large eggs
• 6 ounces plain yogurt
• 6 ounces vegetable oil
• 
  
• Cream Cheese Frosting, recipe follows

What do you do? 

Preheat oven to 350 degrees F.

With cooking spray, oil a 9-inch round and 3-inch deep cake pan( I used two 9-inch and 1-inch pans). Line the bottom with parchment paper. This part is critical or your cake will come out of the pan like this..

Put the carrots into a large mixing bowl and set aside.

Put the flour, baking powder, baking soda, spices, and salt in a bowl and combine. Add this mixture to the carrots and toss until they are well-coated with the flour.

Add the sugar, brown sugar, eggs, and yogurt  to the carrot/flour mixture with a wooden spoon. 

 Drizzle in the vegetable oil in two parts.  Pour this mixture into the carrot mixture and stir until just combined.

Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes or until toothpick comes out clean. 

Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. 

If you baked two separate cakes, ice the center of the cake with a generous amount of icing. 

Frost  the outside of the cake with cream cheese frosting after cake has cooled completely. I added little carrots and writing by coloring some of the frosting. 

For a finishing touch, I chopped walnuts until coarse and pressed along the outside of the cake into the frosting. 

Cream Cheese Frosting:( I used a recipe and a half) 

8 ounces cream cheese

2 ounces unsalted butter, room temperature

1 teaspoon vanilla extract

9 ounces powdered sugar, sifted, approximately 2 cups

In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.

Place the frosting in the refrigerator for 5 to 10 minutes before using.

Yield: approximately 2 cups

Source

Happy Birthday Grandma!

Until Next Time,

Jasmine 

I Speak for the Trees.

Much of my childhood is defined by my favorite books, many of which were Dr. Seuss.

There is something about the wonderful world of Seuss that has captured the heart of each reader. Parents choose books like Green Eggs and Ham or One Fish, Two Fish, Red Fish, Blue Fish, to put their kids to bed or to spark imagination on a whole new level. Dr. Seuss had a way with words, even if they were nonsense words, that made you giggle, smile, and think a little harder.

I'm not sure how he did it, or how he thunk up wild world and character, but I do know that as a society we will be eternally thankful for his masterpieces. As for me my life would not be the same if I had not read: There's a Wocket in Pocket, Green Eggs and Ham, Cat and the Hat, Oh! The Places You'll Go, and Wacky Wednesday.  I know for a fact that my parents had many of these memorized from the amount of times I asked to hear them.

You know, Dr. Seuss helped me through life and taught me life lessons. He told me to like who I am with books like The Hair Book .  He taught me that I might like new foods if I try them in Green Eggs and Ham. He told me to go far and wide to travel the world in Oh! The Places You'll Go. Treat the world with respect in The Lorax. And most of all, not to let strange talking cats into my house when my parents were out.

I even quoted him next to my senior picture in the year book saying: " Today you are You, that's truer than true. There is no one alive who is Youer than You."

He was one special and gifted man. 

Dr. Seuss' birthday was yesterday, as many of you may know and the movie The Lorax came out in his honor today.

I have been dying to see this movie, since I saw the previews months ago. I was so excited that I got the chance to take Jack and Chloe out to see it today. 

Right of the bat the movie was bright, colorful, musical, and funny. It is a star studded cast too, and it was fun to see the celebrities personalities shine through their characters. The story was so sweet and quirky. Most of all, the movie stayed true to the beauty of the original story. I even teared up in the very last scene, which isn't saying much because me crying during movies is a common practice.

All in all, everyone should take the time to go and watch The Lorax.  It was heartwarming, hilarious, and the best movie I have seen all year.

Here is a trailer just in case you haven't seen it!

Happy Birthday to you Dr. Seuss, Thank you for letting your artistry go loose! Thank you for sharing your colorful creations, for  now the whole world can use their own imaginations!

Until Next Time,

Jasmine