clayrae

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 availability

  Email with COVER LETTER and RESUME and EXAMPLES OF WORK.

  NO calls please - we are busy baking!

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

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...

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!

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.

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...

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.

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...

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.

We also carry La Quercia products at Cowgirl Creamery in Penn Quarter.

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!

What's even lamer about the Cypress Grove deal is that a lot of people still consider them an American company and promote their cheese as "must-try" American classics. They have their two gouda style cheese made for them in The Netherlands (with Dutch milk by Dutch people) and Humboldt Fog is beyond ubiquitous. There are so many other hard working cheesemakers out there not deceiving people about their brand. Of the hundreds of artisanal cheeses out there to promote (for American Cheese Month, or not), why focus on a company that was sold to an international brand that does not have the artisan or the consumer in their best interests. Artisanal cheese is made by artisans. Do you really think Emmi are artisans? Or do you think Emmi is just cashing in on the exploding interest of real cheese in America? It's your money but I suggest you choose to buy real cheese. Ask a good, experienced cheesemonger to point you the right direction.

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

About Cypress Grove: They are not artisans. They were bought by Emmi, the multinational dairy corporation. They are sell outs. But, that's American, right?!

"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

How does someone go about getting a regular stall at Dupont Circle Farmer's Market?

What other farmer's markets should a budding charcuterie God get his hands into?

The 14-UP district ? U Street?

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.

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?

When I am required to sign a contract to secure a reservation, the clear implication is that the restaurant suspects that I'm the kind of asshole that will screw the restaurant owner over by not showing up, annoy the shit out of my fellow patrons (which I may have done in the past, but not over flash photography) or annoy the staff by trying to weasel my way around legitimate house policies -- or all of the above -- unless I have put my name to a legally binding document. In other words, the first message I get from the restaurant after signing up to eat there is that they don't really like me very much.

Yeah. The "hospitality" industry.

Hear hear.

I also would like to know if signing these documents prevents people who are going to be assholes in/to restaurants, from actually being assholes (I suspect not.)

Friend of mine found food grade lavender at World Market last weekend.

Vacation in San Francisco for a week in September:

I have never been. I scored a reservation at the French Laundry, so our fine dining budget is already busted. (Woot!)

I want a list to tuck in my pocket of favorite not to be missed when you are in SF cheap/neighborhood/drop-in/breakfast-lunch/beer and a snack/dim sum/ethnic/street food places.

We are staying near Union Square and have the Ferry Building and Rainbow Grocery on the list already, but will be wandering widely.

Thanks for any help!

rachel

FYI to anyone who has expired Restaurant.com certificates:

I just logged into my account to print out a newly purchased certificate, and found that the ones that I thought were expired (usually a year after you purchase them) were still listed in my account and now state "This Restaurant Gift Certificate does not expire"!

Don't bother with Eatly. I went on a random Thursday afternoon in November, and the place was cheek by jowl. Couldn't browse, much less shop, much less eat.

What I was able to see wasn't anything that you couldn't get at a dozen other shops in the city anyway.

Can you get an insulated bag for Russ and Daughters? That said, anything smoked would probably survive the train trip no problem even not refrigerated...

I'm looking for good, relatively cheap eats for lunch around the Met and Madison Square Park. Doesn't really matter what kind of food, I just don't want to waste a meal. (Shake Shack and Hill Country aren't options.)

I am also trying to decide if it worth making a trip to Eatly. I'll be in the neighborhood, more or less, at least once. But from what I have read here and elsewhere trying to eat is a nightmare and I won't be doing any shopping. Is it worth it?

Also, any suggestions on how to bring home a bounty of riches from Russ & Daughters so they don't spoil? I'll be on the train so bringing a big cooler isn't an option.

Very good friends live in Hallowell and I have spent many vacations there.

Slates is excellent, as well as the Slates bakery next door.

Go to the Liberal Cup for house brewed beer- and make sure you get a cup of delicious beer cheese soup.

Boynton's Market is a real throwback to the old fashioned corner store, and they make a good Italian (if you are into that kind of thing.)

The A-1 diner is great too, and check out the high water markers behind the trailer!

Hallowell is a really beautiful little town, the kind of place that I think Takoma Park could be if Takoma Park had restaurants you wanted to eat at, a good coffee shop, a brew pub, and some local shops and used bookstores that sold things you wanted/needed.

Maybe one day...

I am posting this for my former employer:

Friendly, energetic sales person with passion for food needed. Love of cheese a plus.

We are staffing our farmer markets in DC & MD – April/May: Saturday & Sunday mornings.

Responsibilities: pick up goat cheese at farm in Boyds, MD, care for & store cheese before and after market, set up 1 hr before market start & breakdown after (i.e., table, tent, banner, coolers, & market materials, which will all be supplied), record & report cheese sales accurately. Must have reliable transportation, a vehicle with a large trunk, SUV, or minivan, and a second refrigerator for storing cheese before and/or after market.

It is difficult for us to re-staff a market mid-season. We ask that you commit to the entire market season, which may include finding your own substitute sales person, whom we would need to approve, to fill in if you are unable to attend a market. Markets usually operate rain or shine for approximately 6 months.

Serious inquiries only. Please email tkirkman@cherryglengoatcheese.com

* Location: DC, MD

* Compensation: $10/hour (i.e. $50 per mkt) + 10% sales

The new version of the software: I just don't like it. I used to come browse multiple times a day, and now I only check in a few times a week.

We started keeping bees this year, but won't be harvesting honey or wax until next year!

I suggest contacting the Montgomery County Beekeepers Association http://www.montgomerycountybeekeepers.com/contact.asp

There are many local beekeepers who can probably help you out.

As a vendor, I didn't think the market was particularly busy this morning...

That said, I think that part of the perceived space crunch is the recent addition of benches in the center "square" of the market space.

The city added these in the past two weeks, and, while lovely for lounging when the market it not open, they occupy quite a bit of the space that people used to stand around in during market.