Dispatch from Superior Pastry (Apr. 28) Hurry. That’s the word that best evokes my first few weeks of Superior Pastry at Le Cordon Bleu Paris. After two terms of French pastry making, my classmates and I have finally made it to the last, highest level of the pastry diploma. Just a little over two more…
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A Week in Buzet Wine Country (Apr. 3) I am not a wine snob. In fact, I’m a wine idiot. But that didn’t appear to be stopping me, I thought, as vineyards and castles in shades of early-spring brown whizzed past my train en route to the Gascony vineyard where I’d be volunteering for the…
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The End of Intermediate Pastry (And the Key Lime Story) I can’t believe it, but somehow I just finished Intermediate Pastry at Le Cordon Bleu Paris! I’m about to be a Superior student, one of those white-clad people roaming the institute cradling 2-foot-tall sugar sculptures and 3D chocolate masterpieces they’ve just made in class. (Me?…
Read MoreKey Lime Pie: WWFD (What Would the French Do)? (Jan. 30) I really thought I’d be spending my January developing vegan and sustainable baking recipes, but that’s on hold for the moment. Because all I have time to make right now is tarts!! Our Intermediate Pastry final exam is in March, for which we’ll be…
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