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…
Pastry chef
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….
{Introduction to Pastry} – Food Hygiene and Safety – Igiena muncii
Food Hygiene and Personal Hygiene at your Work Place – Pastry Chef I was going to talk about something else today, but then I realized that any chef course starts with the most basic of the basics – food hygiene and safety and how to avoid contamination of your food. Being a professional chef or…
{Introduction to Pastry} – Essential Baking Tools
A Baker’s Essentials – Essential Baking Tools that Even a Novice Baker Should Have When I started baking a few years ago I only had a few basic things and although I got to stock up on baking equipment and ingredients quite a lot ever since, I still keep those basic around and if I…
{Lemon Curd} – Curd de lamaie
Introduction to Pastry – Lemon Curd I’ve tried making lemon curd at least 2-3 times before and I have to confess that I wasn’t impressed at all. Moreover, I was ready to give up on it, thinking that it simply is not as good as I expected it to be. My first tries were too…
{Raspberry Chocolate Mud Cake} – Tort umed de ciocolata cu zmeura
I was going to post a different recipe today, but ever since I posted these pictures on Facebook, people keep asking me the recipe so here it is – raspberry chocolate mud cake. The story behind this cake is quite simple: I found these beautiful, almost perfect fresh raspberries and needed a cake to showcase…
