I remember my first years as a pastry chef (or better said, as a complete beginner) that I lacked pretty much all essential tools for a proper preparation of desserts. But I dreamt of having all sorts of pieces of equipment and tools, I imagined having them would make my life easier. Which is true…
Pastry chef
Workshop Entremets – Octombrie 2018
Timpul zboara, asta-i clar! A trecut si Hans Ovando Masterclass, ne apropiem de Diego Lozano – Introducere in Ciocolaterie, dar vreau neaparat sa va arat la ce am muncit noi timp de trei zile saptamana trecuta in cadrul acestui workshop entremets (18/19/20 octombrie), caci a fost un curs extraordinar cu o mana de cursanti voiosi…
Hans Ovando Masterclass – How it was
Every single masterclass is a challenge and brings a reward! But you are never ready for the days to come, you are never ready for the amazement, for the amount of work, for the joy and laughter, for the friendships you make or build, for the knowledge you get, for the mind-opening moments you live….
Hans Ovando Masterclass
Evenimentul lunii octombrie la Horeca School este in mod cert Masterclassul sustinut de catre pastry chef Hans Ovando! Si desi mai avem cateva saptamani pana atunci, am inceput deja pregatirile, iar inscrierile sunt pe ultima suta de metri! Ciocolata, pralina de migdale, pralina de alune de padure, samburi de pin, arome fresh de citrice, toate…
Workshop Entremets 17-18 martie
Incerc ca dupa fiecare workshop sa public pe blog un scurt articol cuprinzand fotografii ce surprind atmosfera si produsele realizate caci imi place sa cred ca peste ani, cand voi rasfoi blogul, imi voi aminti cu drag de aceste momente. De fapt, oricum blogul s-a vrut de la inceput un fel de jurnal al acestei…
Workshop Entremets 20-21 ianuarie
Stiam ca Ionela de la Milk and Toast and Honey face niste fotografii minunate, dar nu ma asteptam sa fie atat de frumoase. Ea a fost cea care a surprins atmosfera si produsele realizate in cadrul workshopului Entremets de pe 20-21 ianuarie si ma bucur mult caci uitati ce instantanee a surprins si ce fotografii…
Diego Lozano – Horeca School – Romania 2016
I’m the kind of person to hold on to ideas until they somehow become reality. And I’ve been going back and forth with the idea of inviting a foreign chef to Romania for quite some time now. Talking to Cristina, the founder of Horeca School, led to a step that I thought it was almost…
{Adriano Zumbo} – The Dark Lord of the Pastry Kitchen
Adriano Zumbo, also called Patissier of Pain or Dark Lord of the Pastry Kitchen, is an Australian pastry chef who became known worldwide after appearing on Masterchef Australia as a guest judge and asking contestants to replicate a beautiful croquembouche. His creations are truly unique and showcase a perfect technique which is often hard to…
{Pear Crumble Dessert} – Desert cu pere si sos de ciocolata
I’ve been dreaming about this pear crumble dessert for weeks. The thing is, when I’m ill or feeling down, I dream about desserts, it’s my instant fix towards feeling better. I just take a pen and a notebook and draw desserts, design recipes, write recipes, make sketches over and over again. If you’d see my…
{Gingerbread Men} – Turta dulce
It has become a family tradition the last couple of years to make gingerbread for Christmas, but most of all to make a gingerbread house. My 5-year old is specifically keen on this as he loves the idea of leaving a tiny gingerbread house under the tree for Santa. And I’m sure Santa appreciates out efforts!…
Marie Antoine Careme – First Celebrity Chef
Marie Antoine Careme was a French chef and food writer born in 1784 (8th June). Although named in the honor of Marie Antoinette, he preferred to use the name Antonin, especially after the French revolution. So don’t be confused when you’ll see Antonin Careme or Antoine Careme, it’s the same person. A celebrity in his…
{Croquembouche}
Croquembouche is a French dessert made by stacking choux pastry puffs in a conical shape and glueing them together with caramel. Once the dessert is cemented and properly shaped, it is decorated usually with spun sugar, but other decorations can be used as well and this includes: sugar coated almonds, fondant flowers, chocolate decorations etc….
