Let’s Talk About Fluff

Who Is fluff? What does Fluff Eat?

Fluff is how I describe myself as. I’m a nerd, gamer, food enthusiast, pastry baker, researcher, storyteller, and just recently added a UX/UI designer. Basically, I love to create with my hands. In the spirit of loving anime especially in chibi form…I picture myself as either a cute little chibi cow, like Lambo from the anime Katekyou Hitman Reborn just without all the whining hissy fits. Hahaha!

Fluff’s background?

It’s real simple, I live for facts. I’ve worked in the food industry, child care, customer service, and now branching into UX/UI Design. I’m a big girl with big dreams and nothing is going to stop me from taking on what I want. I have my own personal agenda of learning as much as possible. Ever since college, the cooking and baking processes were a way for me to calm down from all the pressures from school and finals. There’s something about whisking cream or folding egg whites into an egg mixture that creates this type of peaceful ambiance paired with delicious smells. Food, sweet or savory, has always been a huge passion. I don’t say things just to say it. In the words of G-Eazy “I mean it”. I think, dream, test, practice, and make anything that comes to mind. I tend to research a lot of recipes and videos till I pass out, sound familiar to anyone?

I will say, I’ve been blessed to work with four amazing chefs/ cooks, whatever you want to call it, they were inspiring to me. When it comes to savory I’m always looking for that particular dish or ingredient that will satisfy my cravings. However, I still can’t find it just yet. Actually, I’ve come to realize nothing extravagant has ever satisfied my cravings. It’s always the simple stuff. Something as simple as an onigiri, boiled chicken, noodles with just a few ingredients, or toasted rustic sourdough with salted European butter…*drool factor*

What are Fluff’s thoughts about pastries and recipes?

Pastry. It’s a big portion of my life, I’ve made a lot but there are sooooo many different types of pastries out there, savory or sweet. And I hope to try at least a large chunk of it. I’ve worked it professionally and voluntarily. I still do it freelance and when I’ve got a sugar craving that needs to be taken care of…magic happens. However, because I’ve extensively researched and self-taught myself into this profession, traditional practices tend to be a plus in my eyes. The modernization of traditional practices is definitely something to look into. However, if it’s going to be all short-cuts a not producing what it promises…we may need to have a sit-down talk. Don’t get me wrong, I’m not a snob, I just know what is expected from these pastries and desserts that have been passed down for centuries. We’re trying to improve the recipe so it’s more efficient not to take away from the original flavor. If you change the flavor that becomes a different product. Can not stress enough that this is just my own opinion. If I’ve offended, my apologies, not my intention here. It’s all about quality control. I’ve been taught the hard way by so many amazing professionals that I just don’t understand why that practice is not seen everywhere.

Here’s the kicker about this fluff…yes I have my opinions that are supported by facts. I truly support food and its origin, the culture, the purpose, and the accidents behind the dish. For example, chocolate chip cookies were an accident…a whoopsie moment of dropping some chocolate in some cookie dough…talk about a tasty accident. Crazy how the chocolate chip cookie is one of the most recognized and favorited by the majority in cookie history. Now I can talk about this all day. Anytime, all day, every day I can talk about food. Gahhh can you blame this fluff…

Until next time I’ll fluff ya later!