Sunday brunch

I recently have started doing brunches again and desserts mainly but of course helping with regular foods as well..i enjoy the challenge of using whats on the shelves or reach in walk ins to make desserts....like for instance tomorrow I made a strawberry/raspberry fruit compote with cinnamon and vanilla to serve in napoleon style with flakey phyllo squares and fresh cream, also I had left over banana bread that im going to make a parfait with carmelized pineapple and coconut almond sauce, as well as a fruit cobbler parfait as well and I made a fudge/white chocolate mini roll up with puff pastry, and a bread pudding as well with leftover buns..i feel like I have a artistic outlet when I work sunday brunch but it does make for a long day it starts at 6am ans usually have to close at my other job as well that is a steakhouse..but I don't want to lose the ability to have that outlet so I will do what I have to for something I love. Food is a passion and sometimes it is easy and sometimes it is not but anything worth doing never is easy.

Fat kid style...

  So what is fat kid style to me? When I say this I'm not referring to body size but the pleasure of enjoying food in the same manner as a happy kid.
  The idea of enjoying something that is full of flavor and a good mix of taste and texture. I love good food, and will try anything at least once.
  I recently have been dabbling with a more vegetarian eating style but its hard when I work at a steakhouse so its uber tough two steps forward is sometimes six steps back. The struggle to say no to redmeat is an uphill battle especially when beef and bacon are combined.(mmmm...i love pan fried cheeseburgers stuffed with cheese and wrapped in bacon.)
  I dream about giant cupcakes as big as my head,but am still working on that one.When I look at food it all breaks down to a technique, flavor is introduced by correctly achieving the right procedure.I don't always cook by numbers because sometimes it's just a pinch of this and deglaze with a splash of that and so forth.
  But occasionally you can lose the meal battle that way, but it is the food you dont succeed at that pushes you to perfect it.As the old addage goes practice makes perfect.
Sometimes cooking for others is hard to do in a casual setting because I will forever be my own worst critic something can always be better.I do really enjoy seeing full faces and empty plates though.
  I have had an affair with food for most of my life but it wasn't until I realized that when you chargrill a steak medium it  will always bleed the same way and feel the same.Or when you cook pasta al dente the thin line bewteen chewy and crunchy is always the same. Thats when I really fell in love with cooking.
  I love going grocery shopping especially when i get to go to Whole Foods, it's my foodie mecca.I will pray at the alter of the cheese and bakery gods anytime!
  But when it comes to me personally, there are times when I'm stumped and get food lazy. Especially when I get off a long day of work because I work with food there are days I just don't want to even think about a meal. Then i succumb to something greasy and quick but I guess thats what it is for there is always a food niche..