A Life in Baking, Pastry, and Libations.
The Caribbean is not a cheese-centric culture so for much of my life, cheese existed in two forms: orange and white Cheddar. It wasn’t until I embarked upon my journey as a pastry chef (and by default, was in charge of the cheese program) that I began my cheese education in earnest. I already knew... Continue Reading →
While I hope that new readers are enjoying my growing catalogue of musings, essays and pastry ramblings, I must apologize to loyal readers for the recent dearth of new posts. I started a new job last month and have been deluged with a firestorm of recipe testing and menu changes. The end result has been... Continue Reading →
https://twitter.com/thesugarchef/status/384324381461069824 Corollary: If I’m buying more than $20 of pastries, don’t make me ask for a bag. Read on for more Pet Peeves: Bakery Edition. I don’t expect a full bakery display as soon as the doors open, but at least have breakfast pastries ready…for breakfast. And when your case empties at the end of... Continue Reading →
Ice cream stabilizers are an issue that I’ve grappled with for a long time. I want to believe that stabilizers are never necessary and that ice cream should only contain milk, cream, sugar, eggs and flavoring. There exists the perception that stabilized ice cream mixes are “pumped full of chemicals and air”, not “all-natural”, and... Continue Reading →
Presented by Ideas in Food: https://twitter.com/ideasinfood/status/380015756815003648 Brilliant.
It all started with two tweets: https://twitter.com/thesugarchef/status/367324839578578944 and two days later: https://twitter.com/thesugarchef/status/368157148599300096 It begs the question of why pastry chefs change so rapidly in kitchens (especially restaurants) when the chefs tend to stay so long that their names become inextricably linked with the business. Looking to take over the top toque? Your toddler will probably... Continue Reading →
Buttery. Salted. Caramel. 