It is funny that even the greatest chefs cannot equally master both pastry and savory. I remember we ate raw carrots for dinner as we made cremeux and bavarian for service. Needless to say, cooking savory dishes was going to be a new challenge for me. You'll see a few of those dishes mixed in with my pastry favorites.
The posts from September 2015 take a peek at 4 years of celebrations, weeknight dinners, and good food enjoyed with friends and family. I also found pictures of a few plated desserts from when I worked in restaurants.
Thank you to everyone who has supported my cooking journey - from helping me get last minute ingredients, to helping me package thousands of truffles at 1:00 in the morning - I wouldn't be here without your love and conviction that I belong in the kitchen.
All my love,
Jen
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