Guy Allan Davis Sharing his Views on Benefits of Buying Local

Guy Allan Davis is a respected pastry chef based in Kelowna, British Columbia. He is a Certified MasterChef specializing in Patisserie and Confiserie. Mr. Davis is also an advocate of buying local ingredients.

Buying local might seem to be a fad, or simply too expensive, but in the eyes of a passionate chef like Guy Allan Davis, it is anything but. In addition to lower costs, buying local offers benefits like those touched on below:

·         Taste and Presentation.

Locally-grown food tastes better. When ingredients are packaged at their peak, everything from cheese to lettuce has a better, fresher flavor. Furthermore, you can purchase locally-grown goods in a less-processed state, meaning they look better and improve the presentation of your food.

·         Health.

With a shorter farm-to-table period, the nutrients in the food have less time to deteriorate. Often, the further away food comes from, the less nutritious it is when it hits your plate. This means that local ingredients can nourish your body more than ones from out of state or country.

·         Agriculture.

Buying local boosts agriculture by helping to preserve genetic diversity in plants. Rather than selecting varieties based on their ability to grow uniformly and survive packaging, local suppliers can choose what to grow based on quality.

If you’re as passionate about baking and cooking as Guy AllanDavis is, think before you shop and buy local whenever you can.

Source: https://www.uvm.edu/vtvegandberry/factsheets/buylocal.html

Also read: Guy Allan Davis - Tips For You First Skiing Holiday

Guy Allan Davis: What You Need to Know about Chocolate

One of the reasons why Guy Allan Davis decided to become a chocolatier is because chocolate is one of the most popular flavors in the Western World. Vanilla is the only flavor that is more popular than chocolate. The difference between chocolate and vanilla is that vanilla is flavoring and chocolate is a food, a medicine, and an aphrodisiac. We know that chocolate was a part of Mayan religious ceremonies and in the mid-century Europe a cup of hot chocolate was a part of the daily routine for those who could afford it.

The cacao tree is the source of cocoa and chocolate. The tree grows in just a few parts of the world such as Brazil, Ivory Coast in western Africa and others.  The tree is very sensitive to climatic conditions and various infections such as fungus. Most cacao trees that produce commercial chocolate grown in Africa near the equator. Other major cocoa growing regions include Indonesia, Malaysia, and countries in Central America. Cocoa trees are very fragile, which is why cocoa pods need to be harvested by hand. Workers cut the pods and select only the ripe ones. Each pod contains between twenty and forty cocoa beans covered by fruit pulp. Workers remove the beans, pile them, cover and allow them to ferment. Fermentation lasts from two to seven days and represents the first step in the conversion of beans into chocolate. Fermentation makes the beans darker in color and changes their flavor. It also increases the acidity of the beans, which is the first step in chocolate flavor development. Further steps include both roasting and conching.

The fruit pulp that surrounds the beans eventually warms up, turns into a liquid and drains out. The beans are then cured, often by simply staying in the sun, but sometimes also over an open fire. During the process, the beans lose about half of their weight. If cured improperly, they develop smoky or moldy flavors. Cured beans then get packaged and delivered to processing plants all over the world where they are cleaned, roasted and turned into different forms of chocolate.

Also Check: Guy allan davis tips on baking delicious desserts

Today most chefs and bakers have an astounding variety of cocoa and chocolate products to choose from. These products vary significantly in quality and price. When choosing chocolate for baking purposes, you first need to learn the makeup and functionality of different kinds of chocolate. After that, you can develop a palate by trying a variety of products.

Like most other nuts and seeds, cocoa beans contain a lot of valuable nutrients. They are very high in fat and are a good source of minerals and fiber. The fat in cocoa beans is naturally highly saturated and is solid at room temperature. It also doesn’t raise the blood cholesterol levels like other fats do, which is why pastry chefs like Guy Allan Davis can prepare desserts that are actually good for you.

Guy Allan Davis - Qualities That A Good Chef Needs

Guy Allan Davis has worked as a chef for the majority of his career, focusing primarily on patisserie and confection. In doing so, he has needed to develop a number of key qualities that make him a desirable employee. The following are all important traits that chef’s must possess.

Creativity

If you do not have a creative mind you will be unable to think of new ways to blend ingredients and present the dishes that you create. While this doesn’t prevent you from being a god cook, it will reflect poorly in your work as a chef, especially if customers have high expectations for the quality of the food they eat on all levels.

Dedication

Working as a chef is a demanding job and it takes an enormous amount of dedication to learn everything that you need to know. A lack of focus in your work leads to mistakes being made, which reflects poorly on your talents as a chef and may make it harder to find work.

Leadership

Chefs need to be able to organize their kitchens to get everybody focused on creating amazing dishes. This is an area where Guy Allan Davis excels, with Mahmud Sayyad, who is the Executive Chef at the Capri Center, stating: “Allan has proven leadership ability by organizing the patisserie, and is more than capable of managing his brigade...” This ability to lead is crucial if you want to take control of your own kitchen and ensure your ideas are seen through to fruition.

Guy Allan Davis - Natural Sugar Alternatives

Guy Allan Davis knows that not everyone can or wants to eat a lot of sugar. He uses some natural sugar alternatives in his cakes and desserts to make them taste great and so everyone can enjoy them. Here are some natural sugar alternatives you may want to try in your recipes.

Honey
Honey is a popular alternative to sugar and has many health benefits. There are many different types of honey and each one has a different flavor. You may find that you prefer certain types of honey for certain types of pastries.

Maple Syrup
Maple syrup is often used as a replacement for sugar and has a sweet and unique taste. Not everyone enjoys the maple taste of the syrup, but it works great with many types of recipes. Maple syrup is easy to find.

Stevia
Stevia leaves are often made into a powder or syrup that can be used as a sweetener in desserts and other recipes. It’s natural, and has no carbs or calories, and doesn’t raise blood sugar.

Agave Syrup
This sweet syrup comes from the agave plant. The leaves of the plant are boiled down to create the syrup and it is very sweet. You may only need to use a small amount of agave syrup to sweeten your pastries or desserts.

Guy Allan Davis is always considerate of the people who have food allergies or cannot consume a lot of sugar. That is why he chooses to use sugar alternative in some of his pastries and desserts.
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Guy Allan Davis - Becoming A Pastry Chef

Guy Allan Davis is a pastry chef who prepares many different kinds of desserts and bread. He also makes wedding cakes. He is focused on providing his customers with a consistent experience and is always looking for new recipes to please them. If you are thinking about becoming a pastry chef, these tips can help.

Culinary School

If you want to become a pastry chef you should get the proper training by attending culinary school. You will learn different baking and cooking techniques and will be given time to perfect your recipes and your skills.

Internships

While you are attending culinary school or after you graduate you will want to work with other professionals and have a chance to apply the skills you learned or are learning in culinary school. You can do this by completing an internship at a restaurant or under a chef.

Entry Level Jobs

You may not be ready to open a restaurant or bakery as soon as you graduate culinary school, but you can work as a pastry chef at an entry level position. You may be an assistant baker at a restaurant or you may even be able to work under another baker in a bakery. You can then work your way to other positions.

If you are looking to become a pastry chef like Guy Allan Davis, the above tips can help you. Being a pastry chef can allow you to be creative and make a living doing what you love.
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Guy Allan Davis - Health Benefits of Dark Chocolate

Guy Allan Davis is a pastry chef and chocolatier. He knows that dark chocolate is loaded with nutrients that can positively affect your health.

Chocolate is one of the most craved foods in the world and it has gotten a lot of media attention in recent years because it is believed that it may help protect the cardiovascular system. This is because the cocoa bean used in making chocolate is rich in a class of plant nutrients called flavonoids. These nutrients have antioxidant qualities and also have other potential influences on vascular health, such as lowering blood pressure, improving blood flow to the brain and heart, and making blood platelets less sticky and able to clot. Also, the cocoa flavones in dark chocolate can help protect against sun-induced damage, improve blood flow to the skin and increase skin density and hydration.

Furthermore, a Finnish study found that chocolate reduced stress in expectant mothers, and that the babies of such mothers smiled more often than the offspring of non-chocolate-eating parents.
However, you should be careful about the type of dark chocolate you choose: chewy caramel-marshmallow-nut-covered dark chocolate is not a heart-healthy food option.

Finally, dark chocolate contains a number of vitamins and minerals that can support your health. The copper and potassium in dark chocolate help prevent against stroke and cardiovascular ailments.
Guy Allan Davis is a pastry chef, wedding cake designer and a chocolatier. He has passion for providing consistent product every time for the clientele that looks as good as it tastes. He is a resident of Kelowna, British Columbia, Canada.
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Guy Allan Davis - Importance of Self-Discipline

Guy Allan Davis is a passionate pastry chef and a member of World Master Chefs Society (WMCS). He knows that self-discipline is the most important attribute needed to achieve any type of personal excellence, athletic excellence or virtuosity in the arts.

Self-discipline involves acting according to what you think instead of how you feel. It is being able to turn down immediate pleasure and instant gratification in order to gain long-term satisfaction and fulfillment from achieving higher and more meaningful goals.

Being disciplined does not mean living a limiting or a restrictive lifestyle. It does mean learning how to avoid distractions and focus your mind, resources and energies on your goals and persevere until they are accomplished. Self-discipline will help you to cultivate a mindset whereby you are ruled by your deliberate choices rather than by your emotions or bad habits. Self-discipline allows you to reach your goals in a reasonable time frame and to live a more happy and satisfying life. Furthermore, self-discipline will help to boost your self-esteem and confidence.

A disciplined life includes having good habits like eating the right foods, having a bath, getting enough exercise, and waking and sleeping at right times. These habits help to keep the body and mind healthy. The easiest way to get respect is to be disciplined; people’s respect for you will grow and you will influence the lives of others. Disciplined individuals are more likely to experience great success in all areas of their lives and they enjoy a more rewarding and satisfying life.

Guy Allan Davis is a consultant and a certified master chef who specializes on patisserie designation in pastry. He loves skiing and riding bikes.
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Guy Allan Davis - How to Become a Successful Professional

Guy Allan Davis is a certified master chef who specializes on patisserie designation in pastry. He knows that you have to be well informed and be ready to do your best in order to secure your share of success.

Irrespective of your line of business, sales are probably an important part of your field. Even if you don't actually work in sales, as a professional you will need to be able to sell ideas, project roles, and cooperation. To become a successful professional, you need to learn to listen sincerely to others and understand their needs, desires, fears, and frustrations. Instead of talking people into something that they do not necessarily want, try to allow that person to reach the decision on their own. Whether you're selling products or ideas, learn to present your product with clarity, concision and honesty and highlight the advantages or benefits of that product.

To become a successful professional, you also need to hone your communication skills. How you communicate can make or break your professional opportunities. Be aware of your appearance, words, tone, and body language.

No matter what professional field you work in, the ability to get along with others and work collaboratively is an important part of any business. Accept that you may not agree with others all the time and they may not always agree with you. It is always better to seek a win-win situation. Do not try to argue or fight with others, as this may result in fractured professional relationships.

​Guy Allan Davis  is a pastry consultant and a member of World Master Chefs Society (WMCS). He graduated from Southern Alberta Institute of Technology (SAIT), Canada, and Jon Jacob School of Technology, Germany.
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Guy Allan Davis - The Life of a Pastry Chef

From the outside looking in, the life of a pastry chef can seem pretty easy. From coming up with new recipes to sampling some of the sweetest, finest ingredients on earth, there is a lot to love about the job.
However, as professional pastry chef Guy Allan Davis knows, it’s not all about crème brulee and confections. Make no mistake, being a pastry chef is a challenging job that requires individuals to be mentally and physically prepared for the demands. The pastry kitchen is one that tests the limits of each chef, and only those with the right balance of skill and knowledge thrive.

If you think being a pastry chef is a career option you might want to consider, it’s important to know as much about the job beforehand.

Training
Among the world’s best pastry chefs are some practitioners who have learned on their own and through apprenticeships, while there are others who have attended culinary school to learn the necessary skills.
Preparing desserts and pastries is a science and an art that requires scientific knowledge and technical skills. As a result, many professional pastry chefs often recommend that formal education is important in teaching aspiring chefs the fundamental concepts of the trade.

Daily work
In the course of a typical day, a pastry chef will have a number of responsibilities on their hands. These range from coordinating the efforts of other kitchen staff to developing new desserts and pastries. For skilled pastry chefs, there is also the aspect of procuring the right ingredients for making pastries.
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