beckyLast week I participated in an intensive Sugar Art Essential Techniques class at my pastry school alma mater, Le Cordon Bleu London. Sugar Techniques at LCB…Finally! I’d had my eye on this class for several …
The New York Theatre District…in Gingerbread!
For most of us, 2020 has been a year of longing. Longing for family, for work, for travel, for carefree drinks with friends, for that much-loved restaurant or coffee shop. But when I think about …
Autumn Pear Entremet Cake
One of my latest creations is this autumn pear entremet cake. Built inside a metal ring, entremets (layered mousse cakes) feature a variety of contrasting components. This combination creates the experience of tasting multiple flavors …
Pastry School Diary – Superior Pâtisserie, Weeks 9-12
Hello, friends. It’s been awhile. It’s amazing how much things have changed since my last blog post. At this point, and after all that’s been happening, exams feel like a lifetime ago. (In reality, it’s …
Pastry School Diary – Superior Pâtisserie, Weeks 7-8
A year or so ago, I took an excellent multi-day sugarwork course with Chef Kathryn Gordon at the Institute of Culinary Education in New York City. I immediately took to the creative nature of the …
Pastry School Diary – Superior Pâtisserie, Weeks 5-6
Weeks five and six, and the Superior Pastry afternoon tea party! I’m now sure how we’ve hit mid-term already, but here we are. Week Five: Exam Dishes We spent week five focusing on creating the …