After a couple of years of fine dining cooking and traveling around Asia to learn about asian cuisines, I have now decided.. It is time to take a chance on conquering my fears-- BAKING AND PASTRIES! And I will start that by attending the French Pastry School in Chicago, where I will begin my first steps of overcoming the nightmares of flopped baked goods.
The Pass. The Judgement day of plates.
Bring the finished plates up to the pass for inspection.
Sunday, July 11, 2010
There's just something about wearing a chef uniform, clean whites, blue aprons and kitchen shoes that makes me smile. With every sparkle of an idea, followed by notes of harmonic flavors, and onto the sizzling pan. I am my own creations in the kitchen I dominate. I am free.