Valrhona and Measured Indulgence: New Lemon Tart

When most people talk about becoming a pastry chef, it’s usually French pâtisserie they are referring to: puff pastry, buttercream, profiteroles, chocolate ganache. Can you imagine making crème brûlée or pâte sucrée by any other method than the French way? And yet, it’s a French pastry chef who is trying reinvent the classics of French pâtisserie. In […]...

A Dispatch Before August Ends

Driving down the Pacifica coast on a summer weekend Hello again. It’s been a while – oops! Every time I finish a post now I feel this huge sense of relief and accomplishment, and I think that now I can focus some time on some other tasks on my list before I need to work […]...

A New Professional Pastry Program at the SF Cooking School

   The San Francisco Cooking School – a new opportunity to learn from some of the city’s best culinary talents. All photos in this post courtesy of SFCS. When I get asked about going to pastry school, I have a shortlist of schools I usually guide people towards. Therefore, I was excited when I heard […]...