25 Habits of Professional Pastry Chefs

25 Habits of Professional Pastry Chefs

The Institute of Culinary Education is one of the largest culinary schools in the world, offering both professional and recreational programs in New York City. Here, Chef Jenny McCoy, chef instruct…

A Pastry Chef's Guide to Making Perfect Chocolate Ganache

The Institute of Culinary Education is one of the largest culinary schools in the world, offering both professional and recreational programs in New York City. Here, Chef Jenny McCoy, chef instruct… (How To Make Cake Boards)

I've this recipe on my list of things to make for several years. The pastry chef at The Ritz Carlton cooking school told me about this re...

Tomato Bacon Cups with Grands flaky layer biscuits, diced tomatoes, mayo, bacon, cheese

I made cupcakes for the school book fair. The theme was ‘Feelin’ Groovy Book Fair – Peace Love Books’ so I colored the frosting to be like a tie-dye. All in all, it was more difficult than I thought it would be, and again, that’s why I’m not a pastry chef *wimp*.If you are making...Read More »

Groovy Frosting

I made cupcakes for the school book fair. The theme was ‘Feelin’ Groovy Book…

The People's Best New Pastry Chef: Brian Mercury

The People's Best New Pastry Chef: East Region

Learn to make Lemon Tart with French Meringue at The French Pastry School's The Finest French Tarts course with Chef Scott Green, March 5 - 7th

Learn to make Lemon Tart with French Meringue at The French Pastry School's The Finest French Tarts course with Chef Scott Green, March 5 -

Yesterday I visited @valrhonausa in Brooklyn and got a tour of their brand new chocolate school École du Grand Chocolat. To my luck the two American-based pastry chefs from Valrhona, Sarah Kosikowski and Derek Poirier, were both in the kitchen so I got to taste some amazingly delicious and beautiful desserts and sweet treats with chocolate

Yesterday I visited in Brooklyn and got a tour of their brand new chocolate school École du Grand Chocolat. To my luck the two American-based pastry chefs from Valrhona, Sarah Kosikowski and Derek Poirier, were both in the kitchen so I got to

Jakarta-based pastry chef Iven Kawi says she made her first honest attempt at baking in December of 2013 when she made a batch of Christmas cookies for her daughter’s school. As you can see, things have progressed quite a bit. Kawi now runs a bakery shop out of her home in Lippo Karawaci called Iven

Pastry Chef Iven Kawi Creates Amazing Terrarium And Flower Cakes

SF-based pastry chef Emily Luchetti's chocolate cake recipe is impressive in its old-school simplicity--and the finished dessert has the perfect frosting-to-cake ratio. Get the recipe and choc one up for yourself.

The Best Darn Chocolate Cake

Old-fashioned Chocolate Layer Cake - SF-based pastry chef Emily Luchetti's chocolate cake recipe is impressive in its old-school simplicity--and the finished dessert has the perfect frosting-to-cake ratio.

Reverse-engineered version of famous pastry chef Dominique Ansel's raspberry and lychee pavlova

Raspberry & Lychee Pavlova

Reverse-engineered version of famous pastry chef Dominique Ansel's raspberry and lychee pavlova

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