A Life in Baking, Pastry, and Libations.
Ricotta is underrated in the cheese world—always a supporting actress but never the lead. Cheese connoisseurs wax poetic about the vintage of a Cheddar cheese or the stink of a blue cheese but I’ve never heard people swoon over ricotta (unless they’re debating which ricotta makes the best cannoli filling). This ability to fade into... Continue Reading →
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 →
A well-crafted dessert menu displays artistry in flavor and execution to present desserts that marry with the restaurant’s philosophy while reflecting the season. As old desserts fall flat on our jaded palates, pastry chefs must adapt and add new techniques to their arsenal. An apple pie can be deconstructed and re-imagined every which way to... Continue Reading →
An infographic about all the ways milk turns into other delicious things. (created by Rachael Glaves)
Buttery. Salted. Caramel. 