.
-
Kristen D. Murray
- Portland, OR
- United States
- Share
- Share on Twitter
- Share on Facebook
- Blog Posts (1)
- Discussions
- Events
- Groups
- Photos (10)
- Photo Albums
- Videos
Kristen D. Murray's Page
Latest Activity
beautiful
3-day Pastry workshop November 10 - 12, 2009
The Robert Reynolds Chef Studio has created a three-day pastry workshop with master pastry chef Kristen D. Murray. The collaboration between Kristen and Robert represents the continuing expansion at the…
This dessert is sooo amazing!!!!! Bravo Jeff!
Thank you.
Currently, I am in Portland, Oregon and I am having to reinvent things a bit to stay afloat....so I am cooking at a tiny restaurant called DOC. It is fun but I can't wait to be back in a place where I can do an amazing dessert program aga…
Polar Farm's apple assiette with apple lasagna, apple frappe, canele gateau with apple celery confiture, candied crab apple, raw honey and bee pollen...I used 5 different varietals on this dish. It was fun!
My black pepper cheesecake with pineapple carpaccio, pineapple apple compote and green apple sorbet. Finished with white rum granite.
looks great, what is it ?
Profile Information
- About me :
- passionate, quirky foodie
- I enter competitions :
- Very infrequently
- I consider my specialty to be:
- Plated desserts.... flavor filled & texured seasonal treats
Kristen D. Murray's Photos
Kristen D. Murray's Blog
Pastry Courses in Portland
3-day Pastry workshop November 10 - 12, 2009
The Robert Reynolds Chef Studio has created a three-day pastry workshop with master pastry chef Kristen D. Murray. The collaboration between Kristen and Robert represents the continuing expansion at the Studio, where master chefs share their expertise with those who wish to work side-by-side with the best in their field.
Kristen has 12 years of experience with fine pastry at renowned restaurants in the US and France, including Les Meres Nouvelles Cu… Continue
The Robert Reynolds Chef Studio has created a three-day pastry workshop with master pastry chef Kristen D. Murray. The collaboration between Kristen and Robert represents the continuing expansion at the Studio, where master chefs share their expertise with those who wish to work side-by-side with the best in their field.
Kristen has 12 years of experience with fine pastry at renowned restaurants in the US and France, including Les Meres Nouvelles Cu… Continue
Posted on November 3, 2009 at 2:59pm —
Comment Wall (3 comments)
- At 7:01pm on May 28, 2009,
Shawn the Baker said…
- Hey Kristen,
I checked out the info for DOC.
It looks like a very cool place.
Is it chef-owned?
That's very interesting to have such a focused menu;
it sets the tone for a very personal experience.
I imagine this is not your dream job, but I hope you're enjoying the work.
All the best,
- At 1:55pm on April 6, 2009,
Shawn the Baker said…
- Hey Kristen,
Your plates are fantastic! I hope you can share more pics as well.
Your cuisine has a very urbane, sophisticated elegance;
deceptively simple gestures presenting a complex composition.
I'd love to see the menu descriptions of your dishes.
I'm very interested in the specific compositions.
If I had to guess I'd say you've worked in NYC, (at the high end, obviously.)
When were you at the Beard House?
I'm sorry to hear about you work situation.
I've been in that kind of a jam myself.
If I had to puff myself up and give advice, I'd say keep active
and drop in on the other chefs in the area,
just to visit and check out their digs.
If you've got this work in your blood,
you might need to step foot in a kitchen once in a while
just to have the feel of it.
- At 10:59pm on April 5, 2009,
Kristen D. Murray said…
- I have been fortunate to work with amazing chefs and talented peers....unfortunately, after relocating to Portland last year to open a fine dining restaurant- I have been laid off. Pastry Chef positions seem like a rarity given the economy.....it's crazy! We are amazing specialists!!!!
I have been trying to raise capitol to open a small dessert & cheese wine bar...but would also be happy back in a solid position with a strong foundation to build on.
Any thoughts? Advice?
© 2010 Created by Dessert Professional.
