Crafting a Career

I used a family connection to get in touch with the pastry chef at Craft, who is responsible for the Stout Gingerbread that inspired this blog, as well as an impressive array of other desserts, which vary from season to season. To name a few:

Meyer Lemon Beignets

with Lemon Crème and
Vanilla Ice Cream

Maple Custard
with Brown Butter Waffle and

Pineapple Cardamom Caramel

Warm Chocolate Tart

with Coffee Crunch Ice Cream and
Cacao Nib Granita


Milk Chocolate

Praline Panna Cotta

with Rosé Poached Pear and
Hazelnut Brittle

Her message, included in the family friend’s email to me:

Hi-
We can always use an extra hand, so it is no problem to arrange an internship for Christopher at Craft. … Stone Park Cafe is right in my neighborhood, and I have had several nice meals there- another reason why I wouldn’t mind bringing him into my kitchen.

I spoke to pastry chef Karen on the phone this afternoon, while I was riding my bike up a hill. I had just come from signing up for the “Made in NY” Production Assistant Training Program, developed in conjunction with Brooklyn Workforce Innovations. It’s a full-time 4-week program in TV & Film Production.

So we will see which one sticks. Maybe I could do both. I’m going into Craft next Thursday to see how it goes.

I’m also reading scripts for Young Playwrights, Inc. Some interesting things going on the minds of this nation’s under-18 set. Not all expected.

And I have been asked by my lovely friend Momo to write a spoof of Quamut.com’s “How To…” manuals for Forbes.com, where she works. Hope her boss also wants me for this— the pay is good, and it would be a sweet clip to have.

So a lot going on for me these days, not all (but some) ginger-related. Ginger remains in my heart even as I sometime have to put it on the back burner, so to speak, in order to work at becoming a productive member of society.

In that vein, I have to prepare a 5-minute lesson to teach at my interview for NYC Teaching Fellows next Tuesday. A program about which I am now having second thoughts after hearing from many friends who actually do have strong work ethics (unlike me— the OLD me, I mean!) that it is way harder than anything they’d ever done, and way harder than they expected.

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