Ex-Patisserie :

History of a Hiatus

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If you've tried to find me lately, you are not alone. For those who have called or written and gotten no answer, I'm now back on the line and online. Apologies for abandoning you all. Let me first just say that this was not a part of my master[...]

From St. Barths to St. Honore

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What can I say? It?s an untraditional lent. Good thing it?s not my Christianity that?s being assessed these days. But in all fairness this experience is based upon indulgence and emersion so the thought of giving up sweets, sugar, or alcohol[...]

Cheeseburger in Paradise : A Visit ReVisted

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Legend says that when Jimmy Buffet wrote the now iconic island tune he was sailing a small boat throughout the Caribbean surviving on nothing but peanut butter and canned food. When Buffet anchored in the port town of Gustavia on St. Barthelemy[...]

Proof!

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First day back in London. Rainy and wet but there are signs of a spring soon to come. Today we began with an easy introductory to the second semester of pastry. Just when I thought I had finally gotten over the exam embarrassment of my wet pate[...]

Judgement Day

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En early Monday morning wake-up. What a surprise: I couldn't sleep. After taking our written theory exams in the morning, I took a walk to kill the time and clear my head of anything food-related before hearing how I did. As I wandered[...]

Case of the Cordon BLUES

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A gloomy peace this morning with it brings. And what a tearful 24 hours it has been. As you may have guessed, the cuisine exam did not go well. And now you know that I am a rather dramatic mourner of all things lost in testing situations. I[...]

Fish, Fowl, and Fumet: A Study Guide

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Study Materials It?s that time of the season: the weather is getting a little warmer, the days a little longer, and even here in dark and damp London the skies are threatening to get a little brighter. Spring is upon us. Or so they tell me?[...]

The Awful Offals

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You knew it was coming. It had to be done. (que the ominous chords) The Offal Practical If you've ever wondered where the phrase 'waste not want not' comes from now you know. Offals: tripe, sweatbreads, kidneys, liver, oh I could go[...]

A Bit of Brilliance from Bavaria

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The Bavarian Cream is master of all mouses. The French Bavarois taste encompasses layers of rich flavored cream suspended on pockets of air that create a cloud like texture. Think of it as the Hungarian goose down pillow of mouses... or simply[...]

Foray into the Foret

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As the semester draws to a close I am ever more sensitive to the heat of the kitchen. The pressure is on to not just finish, but to finish strong. So now it's time to get serious. Seriously sweet that is. Tis the season of Creams, Cakes, and[...]