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 …
Chocolate Bombs for Charity
Hot chocolate bombs certainly made a splash (pun intended!) in 2020. Easily one of the biggest food trends of the holiday season, images of hot chocolate bombs flooded social media—everything from moms melting chocolate chips …
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 3-4
Week three of Superior Pâtisserie kicked off with everyone’s favorite night…cheese night! The cheese lecture, given by Tom Badcock of Harvey & Brockless, is always a highlight of the term. For the Superior lecture, we …
Pastry School Diary – Superior Pâtisserie, Weeks 1-2
Superior Pâtisserie! How is it possible that we’re here already? After a whirlwind final few weeks of Intermediate study, followed by exams and a nice holiday break, it’s time to head back to the kitchen. …
Sugar Hydrangea Class at Julia Fedorova Cakes
I recently attended an amazing sugar hydrangea course at Julia Fedorova Cakes in New York City. I’ve worked with pulled and blown sugar in the past, but gumpaste flowers are a completely different type of …