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clayrae

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About clayrae

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    ventworm
  • Birthday 01/24/1978

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    Takoma Park

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  1. The Happy Tart seeking highly motivated Cake Decorator Part and Full Time Positions Available Looking for a highly motivated individual for a part time cake decorator position at award winning, trendy, busy, and expanding bakery in Alexandria, Virginia. Decorator is responsible for decorating cakes, cupcakes, cake pops, cookies and other items as needed. Skills with buttercream and cream cheese frostings, piping, flowers and scroll work, writing, fondant and gum paste modeling, and hand painting. We have a busy wedding and custom sculpted cake business. Looking for a commitment to work with us through our expansion. We are a rapidly growing business and we prefer to promote from within. Required: Culinary School Student or Degree OR at least 1 year professional bakery experience Outgoing, cheerful, engaging personality Ability to work closely with others in a small hot kitchen Fast paced environment, excellent multi-tasking skills Flexibility and willingness to learn and take direction Saturday, Sunday and Holiday availabilityEmail with COVER LETTER and RESUME and EXAMPLES OF WORK. NO calls please - we are busy baking!
  2. We (The Happy Tart) are updating our website and need professional food photos taken of our products. I have googled and found some work I like - but any referrals would be greatly appreciated! Rachel
  3. Thank you for stopping by Don! Emma Cech our owner and head baker found out she was Celiac while in pastry school at L'Academie de Cuisine. She had to alter her plans of opening a French Patisserie and spent two years tweaking and testing the recipies to be gluten free. We custom blend flours depending on which product we are making, and the blend may include some or all of the following: Millet, Sorghum, Brown Rice, Sweet Rice, Teff, Potato Starch and Tapioca Starch. And yes, most of our products freeze very well (including the apple turnovers) so you can stock up Our Easter menu is up and open for online ordering...I bet you haven't had a cake shaped like a lamb in a while...
  4. Hello fellow DonRockwellers! The Happy Tart is going strong in Del Ray, we celebrated our two year anniversary in January! Here is a sneak peak of what we having coming up for Spring and the Easter Holiday: Starting this weekend, and through April we will have Hot Cross Buns, Easter Cupcakes and Easter Sugar Cookies. We will also be doing special cakes for Easter, a Chocolate Sacher Torte Lamb Cake, and a Coconut Lemon Easter Bonnet! Ordering will open April 4, check back for more details and let me know if I can answer questions about what we do!
  5. Happy Tart Bakery in Del Ray, Alexandria, VA is hiring for mutiple positions! Message me with any questions. Rachel Horoschak General Manager, Happy Tart Bakery Head Pastry Chef - Full Time Looking for a highly motivated individual for full time head pastry chef position at award winning, trendy, busy, and expanding bakery in Alexandria, Virginia. Head pastry chef will be responsible for baking bread, pastries, cakes, cookies, tarts, cupcakes, and making buttercreams. Cake decorating skills a plus. Will be responsible for managing a small staff of pastry assistants and cake decorators. Will need to track inventory, supplies, and ordering. Required: Culinary School Degree and at least 4-5 years of professional experience Enthusiasm Passion Flexibility Organization Ability to work closely and manage others in a small hot kitchen Willingness to learn Saturday, Sunday and Holiday availability Pastry Assistant - 1 Full Time or 2 Part Time Positions Available Looking for a highly motivated individual for a part time or full time pastry assistant position at award winning, trendy, busy, and expanding bakery in Alexandria, Virginia. Pastry assistant will be responsible for baking bread, pastries, cakes, cookies, tarts, cupcakes, and making buttercreams. Cake decorating skills a plus. Required: Culinary School Student or Degree OR at least 1 year professional bakery experience Enthusiasm Passion Flexibility Ability to work closely with others in a small hot kitchen Willingness to learn Saturday, Sunday and Holiday availability Cake Decorator - Full Time or Part Time Looking for a highly motivated individual for a part time or full time cake decorator position at award winning, trendy, busy, and expanding bakery in Alexandria, Virginia. Decorator is responsible for decorating cakes, cupcakes, cake pops, cookies and other items as needed. Skills with buttercream and cream cheese frostings, piping, flowers and scroll work, writing, fondant and gum paste modeling, and hand painting. Required: Culinary School Student or Degree OR at least 1 year professional bakery experience Enthusiasm Passion Flexibility Ability to work closely with others in a small hot kitchen Willingness to Learn Saturday, Sunday and Holiday availability Pastry Counter Help- Part Time Looking for a highly motivated individual for a part time front counter position at award winning, trendy, busy, and expanding bakery in Alexandria, Virginia. Front Counter staff is responsible for greeting customers, filling their orders and answering questions, ringing up sales, keeping counter stocked and clean (including opening and closing stocking and cleaning), and communicating inventory needs with bakers. Required: Excellent customer service skills Attention to detail Enthusiasm Flexibility Ability to work closely with others in busy bakery Willingness to learn Weekday, Saturday, Sunday and Holiday availability Must be able to stand and walk for extended time, kneel, reach, bend, and carry trays of baked goods.
  6. Small world We did the omakase at Sushi Taro on 2/20/13. DCDuck is correct, six seats, in a curtained off space in the back of the restaurant, no a la carte, no turned seats. We went mid-week for the chance of having the chef to ourselves, and we did, we were the only two people in the six possible seats at the counter. Chef was engaging and informative. Hard to comment on the food, revelation and spectacular are two good words to start with. We have gone to Komi for our birthdays/anniversary dinner for the past five years, decided it was time for a change. After Wednesday, I could see us doing Sushi Taro omakase for the next five years...
  7. What johnb said. You don't like it, don't go. Anyone who is signing up for a tasting menu knows exactly what they are getting into. You want to order a la carte there are a million resturants that will happly cater to you. I love tasting menus. As much as I love thinking and planning and laboring over what I am going to serve to my own guests, I love "unconditional surrender"ing to the chef. Their plan, their choices, their timeline. Hell, I made the reservation, I don't have anywhere else to be. I wonder what Kummer would say about Wagner's Ring Cycle... Having dined at Per Se, The French Laundry, and Alinea I think a tasting menu is what you bring to it. Expect to be tired and bored and you will be. Know what you are signing up for and be open to the experience. I had a blast of each of those meals and engaged with my dining companions and the servers, quite a lot, nothing stoic or forced about it.
  8. Here it is, in all its glory, The Waldorf Salad. Yes! Room service, the Waldorf Salad, and apparently (I haven't been able to verify this) they popularized, if not invented, Red Velvet Cake. And no, the boyfriend isn't a breakfast eater (except for Diet Coke) so that was the price for breakfast for one...
  9. Don, this is too funny!! Here is the story: we are budget travelers, especially when it comes to NYC, we go for NYC, not to sit around in a fancy hotel room. But, I still like fancy hotel rooms, and so when I saw that we could get a room at the Waldorf=Astoria for half the usual price I couldn't resist trying it out. So we paid $275/night for the room, and got a $50 credit per night which could be used on food or other incidentals. So, the hotel room: totally not worth it. Nice enough, but not $175 nicer than the rooms we usually get at the Comfort or Days Inn. And the food. We only ordered off of the room service menu (as there are too many actually fabulous places to eat out and about in NYC) and I did not notice all of the spelling and grammar errors there!! All room service has a 18% gratuity and $5.25 service charge added to the bill: I ordered breakfast, which was two scrambled eggs, potatoes, 2 strips of bacon, toast with butter and jam, coffee with cream and orange juice. Cost: $53.58 Late night snack was the Waldorf salad and weird panna cotta peanut butter ice cream sundae thing. Cost: $46.15 To make sure we had spent all of the $100 credit my boyfriend had a can of Diet Coke out of the minibar. Cost = $7.62 IN.SANE. If we weren’t laughing so hard about the whole thing we would have cried! So it was fun, and we will never do it again. We ate lots of actually fabulous things in NYC, including multiple stops at the Grand Central Market for cheese and things from Murray’s, insanely good stuff from Earls Beer and Cheese (Double-Cream Brie, Blackberry Mostarda on Brioche grilled cheese and The Earl’s Eggo Waffle Gourmet Style: Foie Gras, Aged Cabot Cheddar, Coffee-Cured Bacon, and Syzzurpy Goodness) and Stilton Fondue with pears and dried beef for lunch at Artisanal Bistro.
  10. We also carry La Quercia products at Cowgirl Creamery in Penn Quarter.
  11. Thinking of planning a long weekend getaway for my mom and I in October. I have never been to Charlottesville and am looking for updated suggestions as to where to eat (we like wine, but are more interested in food) and where to stay. Will be driving down from DC so we will have a car. Any advice appreciated!
  12. Not to derail this thread into a "Cypress Grove" thread...but a few points: Cypress Grove is an example of an American Classic. A small company that did it right and hit it big. They put in 27 years before being acquired by Emmi in 2010 and got where they are because they made, and still make, good cheese (whether Emmi maintains the quality of the cheese for the long term remains to be seen.) I imagine quite a few artisan cheesemakers would JUMP at the chance to be in the position of Cypress Grove. Is Humboldt Fog ubiquitous? Yes indeed, and it is one of the main reasons that most Americans even know that such a thing as "goat cheese" exists. I have not seen any evidence that they deceive anyone and state clearly on their website that their goudas are "Made in Europe exclusively for Cypress Grove Chevre." If you choose to consume cheese only made by small (however you choose to define small) cheese producers on American soil, then more power to you. But Cypress Grove deserves due credit for their role in developing and promoting the artisan cheese movement in America. For the record I probably should disclose that I am a cheese professional, with on-the-farm cheesemaking and selling experience, and am currently employed as a cheesemonger at Cowgirl Creamery, 919 F Street NW... come down and say hello sometime Rachel
  13. "Sell outs" is a little harsh in regard to Cypress Grove and the difficulties involved in being a cheesemaker. An interesting case, yes, and it brings up questions about if and when a hard and fast line can be drawn as to what is or is not artisanal. Gordon Edgar does a good job: Cypress Grove Sells to Emmi
  14. As a former farmers marker worker: exactly what Hillvalley said. Everyone wants in to the big, popular markets, and it is virtually impossible to get in. Also, he should be applying now for the summer markets.
  15. I have been thinking about this quite a bit, as I just signed a “Reservation Agreement” for my upcoming dinner at CityZen. I didn’t like doing it, but didn’t find it off-putting enough to cancel. (Interestingly, no documents were involved in my upcoming dinner at The French Laundry…) I also don’t disagree with the requirements laid out in Rogue24’s document. Don’t be late, don’t cancel at the last minute, don’t make an ass of yourself in the dining room with a cell phone. These things *should* be known to anyone who dines in public and show respect for the chefs, staff, and other diners. Of course common courtesy is less than common in current society, and most restaurants have some sort of documented rules in order to make sure everyone is on the same page. I have no problem with that. So why won’t I sign, and therefore eat, at Rogue24? Because their document comes off as accusatory and defensive: “Rogue24 only seats..” “we reserve the right..” “your reservation will be void…” “We do not book parties…” “Rogue24 does not mix…” “may be subjected to a discretionary surcharge… “We ask all guests to refrain…” “If Rogue24 does not receive the document the reservation will be canceled…” “entire table must participate..” “Rogue24 will not be able to accommodate any specials needs…” Woah. Onlys, and nots, and musts there. Suddenly this doesn’t sound like very much fun at all. Also, as previously mentioned, nearly completely one sided. Rogue24 has covered themselves here. I am clear on what I CANNOT do… but what exactly am I signing up for here? Do I have any rights? Flexibility? Do I have any recourse if I am not happy?
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