Posts By: Danielle Snow

Un été à Paris: Part two, on surviving your stage

Chapter Two: The Stage We all know the stereotype: an imposing, mustachioed man outfitted in a crisp white chef coat, dumping all of your mise en place into the garbage while screaming obscenities. It’s almost comically cliché, culminating in a very subdued cook uttering a string of “oui chef“s before returning to the failed task,… Read more »

Un été à Paris: Or, how to stage abroad (kinda)

There comes a time in every young cook’s life where they start to ask themselves bigger questions. What am I looking to accomplish in this industry? How much longer can I keep pushing myself so hard? What’s the next step? Or, in the case of myself and my friend Jane (also a pastry cook, working… Read more »

Trust the Process: Building Desserts at Blackbird

Change happens slowly– or so I’m told. In a professional kitchen, however, change is just part of the day-to-day. Controls are in place to anticipate change and inform reactions to it: a hierarchical system of chef, sous chef, cook; detailed inventory systems and recipes, the concept of “mise en place” and how it rules a cook’s… Read more »

Thoughts on a dream job

Hello all! My name is Danielle, and I’ve been working in various pastry departments for the past three years. Over a year ago, through a stroke of good luck (and a degree of skill, but timing—as always—was paramount), I found a home in the storied pastry kitchen of Blackbird. If you work in the industry,… Read more »