I arrived in Amanda’s north shore home kitchen on a Monday afternoon and was offered, “an after school snack” that trumps all of my previous after-school snack experiences: an orange thyme curd tart. Garnished with a plump blackberry and a sprig of fresh thyme, from her herb garden – in one bite it’s amazing. I had never considered the combination of orange and thyme before, but these are the secrets you learn in the pastry world.
Now a trained Pastry Chef working in Vancouver, Amanda Goats shared her experience with me on the switch from a corporate world to pastry. Amanda grew up in small town BC, where food was the heart of family social occasions. “I have always loved baking, since I was young. My sister and I used to fight over who got to bake the birthday cakes… My mom would also bake all of her own bread. I guess it started from there”.
After working in the corporate world for a while, Amanda’s artistic side grew restless, so she signed up for pastry school. Instantly she said, “I loved pastry school. It was the most fun thing.” Her program covered all pastry and some culinary fundamentals. Despite the intense amount of detail learned in a short time, she said it was all fun including, “…black box competitions at the end [of the culinary course], iron chef style, and you don’t know what your ingredients are. It was intimidating, but really fun.”
My after school snack slowly disappeared, and Amanda share more pastry adventures, including what her transition out of school. Fortunate to work straight out of school, she has now experienced designing menus and creative desserts. Amanda even shared an insider perspective on Dine Out Vancouver, where the menus are set with dessert, “On weekends we were doing 400 desserts per night, and I was having to make all that product.”
Is it what you expected? It’s a lot harder and grittier…than I expected. It is physically tiring, but you don’t realize it until the end of the day. It is very hard on you. …I find it comical cooking at home now because the portions are so much smaller. I had to scale my [pizza dough] recipe from work down. I usually make a double batch and I made one-quarter of a single batch here, which made four pizzas. I generally make a double batch [at work], which requires 22lbs of flour and 7.5L of water. …I am definitely a lot stronger.
What do you enjoy most? I like the people I work with. Working in restaurants attracts a different type of person, there is a different sense of camaraderie.
When did you start your SweetPursuits blog? Before pastry school. A lot of my coworkers and friends were interested in what I was doing.
Amanda is looking into starting her own side cake business now, “I’m excited to do this,” she said with a smile. Simply by talking to her you can tell she favours quality over quantity and has a pastry instinct that is sure to satisfy any customer’s sweet expectations.