Progression

Its been a while since my last blog, not that I have not wanted to share with you all what's been happening but as you know time flies when your having fun!  As I sit at my laptop and reflect on last year, how quickly it comes to light what a fantastic first year that I had in the Deli Delights kitchen and for me as an individual what goals I had achieved and how I have progressed as a person and a business. 

As an entrepreneur we all have our days where i'm sure we sit and have our little wobbles and doubts, but this is a good thing as it means were are out of our comfort zone.  I for one know that I feel more productive and focused on my goals afterwards and come back fighting even stronger.  None of us know when we make that decision to become an entrepreneur what is around the corner but we can do our best to plan our own path and the rest will follow.  None of us are perfect and we all make mistakes along the way, I certainly have in the past 10 years however this has made be stronger over the years and I don't think I would be still going today if I hadn't learn't by those mistakes.  

Having completed my Food Safety Level 3 and completing my Diploma in Professional Cookery, this was a great boost in confidence and I was able to use my new skills in my workshops.  I have learn't that you have to keep taking little steps and not run before you can walk.  Its also amazing how much time goes in to keeping your website updated, social media posts and most of all the workshop planning, but by putting all these things together this is also what makes me, my branding.  

So what's in stall for this year?  I have some great local producers on board and will be introducing some new workshops in the spring. I am also working on some foodie tours that I hope to introduce this year, but as you can imagine these take some time to plan. I'm always on the look out for myself to keep learning and this isn't a quick fix this is 'life long learning', you can never learn to much and you have to keep moving with the times.  Our Residential workshops are now set up and ready to go, we are located just minutes walk from the beach so would be a great place for you to come and visit as a group of people or as an individual.  Don't forget we can even collect you from the train station so you don't have to worry about the driving!  These are just some of the many things we have in the pipeline and will keep you posted.

Exciting times in the Deli Delights kitchen

Keep following my journey and who knows where it will take us!

Mandy x

How I've Mastered The Art Of Gluten Free Pastry and Patisseries

I thought I would share with you my experiences as the more I speak to people I discover that 'Gluten Free Baking' seems to be an issue and they are scared to Bake, This certainly isn't the case.  I must admit at my first attempt at making a Quiche my Pastry was like a patchwork quilt but I persevered and created a delicious melt in your mouth Short Crust Pastry that I also tweek for my Sweet Pastry. 

My attitude to Gluten Free Baking is that you choose your recipe change the flour and then break it down and replace the ingredients needed to be gluten free, most of my recipes are changing over the flour to 'Doves Farm plain (gluten and wheat free flour).  Even in a sponge I would always use the Doves Farm plain and add gluten free baking powder, I don't like the texture you get from the Doves Farm self raising flour.  Their are lots of other alternatives on the market to use but lots are Almond based therefore causing concern for Nut Allergies this is why I use Doves Farm.  

My biggest Tip I can give you when making Pastry is that it requires more moisture than normal pastry, melt your butter before you add into the flour and just gently rub it into the flour, when you add the beaten egg use a spoon and mix it all together, this will seem a really wet mixture, but this is what you need, don't be tempted to throw lots more flour into it.  I always grease my tin and put the pastry in and mould it in to the tin, then put the pastry into the freezer, when proper set this is ready to blind bake and no beans needed, I find freezing helps keeps the pastry from drying out.  You need to keep a close eye when blind baking, if you bake to long the pastry will dry out and start cracking, bake until the pastry has just started to dry out and not soggy.  Fill your pastry base and bake as normal.  This Pastry gives you a melt in the mouth texture more like a shortbread texture.  

Most of my Patisserie's and Cakes I have made have all been made using gluten and wheat free ingredients and you would never know, their is no reason not to have a delicious Bake.  Every time I created another Patisserie or Cake I had the attitude that the creation was going to be as tasty and had faith in the ingredients that I was using.  I think people look into it in the wrong way and start creating using ingredients that you wouldn't normally use.  I mean why would you make a courgette cake when you wouldn't normally!   My favourites have to be my Chocolate Ganache tart, Peach Frangipagne, Chocolate Brownie, Jam and Coconut tarts, Pecan Tarts, Lemon Meringue Tarts, Raspberry Friands,Creme Patisserie Tarts, I could go on and on, these are made using the Doves Farm flour and taste amazing!

I hope this will give you some confidence that you can create wonderful Bakes and don't have to miss out.  If you would like my pastry recipe please drop me a message.

Have a go and let me know how you get on

Mandy x

Time flies when you're having fun!

Well what can I say, some much time has passed by since my last blog and what a great year 2016 turned out to be.  One of my greatest achievements has to be one of my biggest fears standing in a marquee full of people with a microphone fitted giving a Chocolate and Truffle making demonstration at our local Cardigan River and Food Festival!   Wow, what an experience and I LOVED IT!  Such kind words from everyone that had watched my demonstration and this gave me more drive and enthusiasm to continue sharing my passion whenever possible.

 

I think one of my highlights has to be working with Laura from Dynamix, her summer school last year was based on Charlie and the Chocolate Factory.  We met for coffee and threw some ideas around and came up with a Wonka Bar, this was just perfect for me.  I went home and sourced the chocolate moulds I needed, a Wonka Bar t shirt for me to wear at the workshop and made all the Children 'Golden ticket' name badges. 

 

Laura ran two workshops one locally in Llechryd and another in Narberth.  We made Wonka Bars with popping candy and also Chocolate toppers for fairy cakes.  Laura came up with the great idea as part of the workshop for them to make their own Wonka Bar wrapper this also allows them to release their creative side.  With the Musical music in the back ground throughout the day before I knew it I was quietly singing along, and then as I was packing away I got the hear the Children singing, just perfect!

 

They say never work with Children or Animals but I disagree, the look on those Children's faces when they see their own Chocolate bar that they have made is priceless and so rewarding as a tutor that you have been able to pass on your skills to all ages as young as 3!

These are just two things that clearly stand out in my mind and several Workshops, Masterclasses and Demonstrations continued throughout the year at Dinefwr House Food Festival, Crymych Food Festival and many more.  The newest addition to my Workshops has to be my Savoury Bakes, another success with my returning workshop customers.

 

I've had several reviews from the lovely Your Local Crowd who have participated in my Truffle making and Patisserie workshops, this will give you a taste of the workshop itself and what delights you get to make and bake and even better take home with you at the end of the day, what's not to enjoy!

 

http://yourlocalcrowd.co.uk/patisserie/ 

http://yourlocalcrowd.co.uk/truffle/

As the summer was coming to an end I was automatically thinking about more training, I was scanning through twitter and College Ceredigion page appeared, before I knew it I was emailing them asking if they had any part time courses available.  I had a quick response and after a couple of visits I was offered to gain my Level 3 Diploma in Professional Cookery, this would finally give me a qualification, developing current skills and also learning new ones.

 

 I have food theory lessons on a Monday and Wednesday is out practical lesson where I get to create.  This is a 34 wk course covering Meat, Fish, Vegetables, Dough, Pastry, Bread, Sauces, Food Safety, including a 3 day Level 3 Food Safety exam.  I absolutely love the kitchen environment and enjoying every week, however some weeks I’m way out of my comfort zone yet creating wonderful dishes and inspired at every lesson by my Tutor Huw.  Already ideas are flying around my head how I can implement these new skills in my Workshops.

 

In March we have been given the opportunity to cater at the Cheltenham Gold Cup, this is such an exciting opportunity and will be such an amazing experience, who knows what kitchen I will end up in and who might the famous Chef be in charge?

 

2017 is already looking to be an exciting year.

 

To be continued......................

 

M x

Truffle Making, Patisserie and Savoury Bakes Workshops

College Creations

The first door opens at Ysgol Preseli

After a busy start to the year my diary appeared to become empty!  Feeling slightly concerned I sat down with my book & pen and put my thoughts on paper how I could move forward.  Aware that I would have quiet times between workshops however I felt that I still needed to get myself out their and known.  After brainstorming and several cups of tea I decided to pop out into town to clear my head.  I returned home to my answer phone flashing, I pressed play and to my surprise I received a phone call from a teacher at Ysgol Preseli asking me if I could teach the students based around the Afternoon Tea exam they have.

I was exstatic!  This was one of the things that I had been working towards.  Within a day I had agreed a 4 week training schedule, two groups one of 12 students and one of 20, Each group had a two hour session on a Thursday starting the following week.  I arrived at School on the first week feeling a little nervous as not only was I in school teaching but also that I had to teach in Welsh,a challenge and a half as I have learnt Welsh but greeted by the lovely teacher Catherine Davies who welcomed me into class and made me feel part of the classroom straight away.

We started week 1 with Chocolate.  Each student made a batch of their own Chocolates and I shared my skills and experience of my training with them, trying to give as much knowledge as I could to help them with their own creations for the exam.  

On week 2 we made a range of Savoury scones and herb butters.  I also did a loose leaf tea tasting session this helping them understand the different flavours and the best suited to the Afternoon Tea delights.  I couldn't believe how they took such a huge interest in the loose leaf tea and it was clear that some of these students have never seen or even tasted tea.

Week 3 I based around the 'Classic' components of patisserie, creme patisserie, lemon curd, chocolate tarts and sweet pastry.  A hands on two hour session creating delicious tarts.

We arrived at week 4, making Cupcakes using skills taught in previous weeks and teaching them new ones, lots of different ideas of how to create something simple into something beautiful for that Afternoon Tea table!  Each week I provided recipe sheets for the students that they were able to use towards their coursework.  So even I had to do homework for the class each week!

For the whole four weeks I felt right at home and with all the hard work over the years I am very proud of been able to teach the students, I was able to walk away at the end of the 4 weeks knowing that I shared as much passion & skills that I could and that I had made a difference and hopefully inspiring others.

I do hope that this is the beginning of great things to come and will  continue to develop my skills & knowledge to be able to share with other students in the future.

My journey continues.....

Mandy x

 

 

A new year, a new chapter for Mandy Wilcox of Deli Delights

On this miserable day I set up the laptop and place myself in my cosy little dining room and light my pot belle stove, with my old boy Oscar a collie cross golden retriever lay by my feet it seemed like the perfect time to do my latest blog.  I firstly sat and read through all my previous training blogs and where it all started, I actually felt rather tearful and felt very proud of where my journey began and what I have achieved so far.  

I decided that 2016 was going to be the year that I moved forward and I would start sharing my skills and passion with other people, my first job was to re brand myself.  As I was researching other professional chocolatiers, chefs, bakers I noticed that they all used their own name and not the business and my thoughts were 'yes this is my time now and people need to know who is behind Deli Delights'.  I contacted my lovely friend K Appleseed who is also know as Aberteifi Artisans and after throwing a few ideas around in no time she created 'Mandy Wilcox of Deli Delights'  keeping the chocolate & patisserie influence creating a bright and fresh look with a chocolate twist.

Since January I have run several Children's Birthday Chocolate Workshops, Worked with the local Meithrin pre school 3 - 4 year olds  and several Adult Chocolate Making and Truffle Making Workshops & Masterclasses.  The inspiration that i've been given from my fantastic tutors its only right that I pass on my passion and skills, I have had fantastic feedback from all my classes and great to see that i've inspired others to go away and continue to make their own chocolates for friends and family.

I have recently launched my new 'Introduction to Patisserie Workshop' which is been held on Saturday 9th April at the Guildhall in Cardigan, teaching them to create some of my own 'Signature bakes', sharing my skills and passion which will shine through to also inspire them to create wonderful delights.  I'm currently scheduling dates for a Children's Patisserie Workshop so keep an eye out on my Workshop page for dates.

Sometimes I sit and think to myself 'no i'm not good enough for that'  but you know what 'I am'.  I'm sure we all go through the same thoughts, doubts in our minds.  We all have our dream & goals and unless I do something about it nobody else will, therefore I will keep building those stepping stones, share my passion and skills with those of you who will listen and one day I will achieve all those amazing things.  

My last thought for today:-

If you had said to me 4 years ago that I would be teaching other people my skills I would have most probably had a heart attack, and what am I doing now!

Mandy x

Deli Delights 2 day Chocolate Masterclass with Will Torrent at Bertinet Kitchen

Day 1

After attending my first class on Chocolate two years previously with Yolande Stanley @ Bertinet Kitchen, I have made several Chocolate creations and now running my own Chocolate workshops with Children and have recently started Adult classes.  When I came across this masterclass I had that explosion inside that I had to attend and develop my current skills, and also a chance to meet the Master Will who has fantastic talent and experience that he could share with me.  As I walked down the stairs to the Masterclass I was greeted by Mr Torrent himself with a lovely warm welcome and finally I got to meet him in person.

The morning began with 7 other students, and what a way to start no other than Chocolate tasting.  We tasted several Callebaut chocolate including 70% Cocoa from Cuba , 70% Cocoa from Saint Domingue this was my favourite with Raspberry & Pineapple notes.  I was amazed even though were both 70% Cocoa how the tastes were different.  Chocolate is definitely a mine field of smells, explosion of tastes!  A fun packed day of learning.  

I have a huge passion for Chocolate making and recently have found it difficult to work out which direction that my career should be heading, so after class Will kindly let me chat with him about my situation.  I was so appreciative of his time and he gave me some great advise and encouragement.  I left day 1 with the biggest smile on my face and was bursting inside with ideas!

Day 2

I arrived bright and early for the second day full of enthusiasm ready for a full on day of creations.  I chatted with Will and he had actually thought about my situation over night and gave me a solution that was right under my nose all along.  It just shows sometimes that you need to look outside the box and ask advise from the talented, experienced, inspiring Chocolatier and Patissier.  Everything clicked and it was clear in my mind exactly what direction I was heading.

We had a fantastic day of creating chocolates, still not convinced by the White Chocolate, Tikka and Mango, sorry Will!  However the peanut butter and raspberry, and the caramel, bourbon with bacon they made me smile.  I always feel that I learn so much at Bertinet and it always inspires me.  Those two days were just amazing for me, Chocolate is clearly the biggest passion I have as my mind just explodes with flavour combinations and have that excited feeling!  Mr Will Torrent was a huge inspiration and as we discussed i'm currently planning my Workshops for 2016 and working on my own signature Chocolates, Thanks Will!

Classic Patisserie with Ghalid Assyb @ Bertinet Kitchen

As a enjoyed my early morning cuppa on a cold January morning,  I was starting to get itchy feet and kept thinking about my previous classes.  I started looking through the Bertinet calender and a certain class kept appearing for Classic Patisserie with Ghalid, even though it was similar to what I had previously done its important to see what other techniques other pastry chef's have, so I returned once again in February 2015 to Bertinet Kitchen.  

Full of excitement I arrived on a chilli morning to the wonderful smells of Baking!  Entremet are so full of delicious elements therefore a full on day creating level after level.  These have to be the most time consuming delights however the end results are worth all the effort and gives me great joy to see my customers faces when they are seen in my Patisserie chiller.  I became clear over the day that we all have our own way of doing things, and been taught by this talented, experienced Pastry Chef, the slighest little tweak can make such a huge impact in a good way.  

Once again I left with more knowledge and skill inspired to create!

My Raspberry Entremet after returning from the course