So I've been thinking about my personal style lately. After contemplating my wardrobe choices on a very very long road trip I have come to a few conclusions about myself. I like simplicity matched with a bit of flair. I own a large volume of plain T-shirts in various colors, mostly short-sleeved, and with differing neck-lines--boat, crew, v-neck--to name just a few. I wear three pairs of jeans: skinny, higher-waisted flairs and white jeans. I have one jacket, with a herringbone pattern, that I wear all the time along with this one pair of moccasins (brown) and subdued gladiator sandals. All boring, except for this one element: a pin. I got the pin at a clothing exchange with friends. It is completely singular and must be handmade. It is an old pocketwatch with the workings removed. In its place glued, tied and somehow or another way affixed is delicate drapings of chain mail, small rhinestone daisies and a large and somewhat gaudy plastic-pearl clip-on earring. I put a safety pin through the top of the brass pocket watch and it has hung galantly on my jacket for two years now. That is the perfect point of style for me. Minimal and simple and then there's this one piece of intrigue. I like scarves, funky sunglasses, I tuck my T-shirts into my pants to show of a belt. I have this one necklace that I bought in Spain for 6 euros in 2004. It's black with gold etchings of birds and flowers chiseled out of it. So what I want to learn and to refine is how to present a dessert that is delicious while being simple with just a touch of flair.
I am discovering there are as many ways to dress a plate as there are to dress a person. For instance, there's flashy with too much going on:
What I want is minimalism with a point of interest:
Last week, I made chocolate pots de creme. My instructor was insistent upon them being chocolate--not mocha flavored, not chocolate-hazelnut or chocolate peppermint. Plain but rich chocolate. The challenge is how to present it in a way that exhibits fine technique and good ingredients. I ended up using Tartine Bakery's recipe--no surprise there--which was rich and bitter and perfectly creamy.
I started with a quenelle of creme fraiche on the suggestion of the bakery student manager. I liked the plating below--looks like the last pedal left on a flower. However, no one agreed with me. I do really like the whipped and sweetened creme fraiche. It's something I hadn't tried before but worked nicely--it had that bit of sourness to give it one more piece of flavor.