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Our daily baguettes
This afternoon, I exited the French Culinary Institute building using the student door located on Broome Street, and proceeded to make a right into the throngs of gridlock choking the sidewalks on...
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Jicama Slaw Recipe
Friday morning the alarm went off at 6 and I groggily went through the motions of what has become my new morning routine: accounting for all 6 pieces of my regulation cooking school uniform, ensuring...
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The breads of France and Italy
It was on a train, bound for a weekend getaway to Fire Island, where I began struggling to define my relationship with bread. For the past three weeks, I’ve been working through each of the fourteen...
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The Breads of Germany and Central Europe
I love looking at this photo because it demonstrates that I’m getting closer to becoming a professional baker. On Friday there were eight different types of dough to be mixed and taken through...
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Viennoiserie: Croissant and Pan au Chocolat
Viennoiserie played a major roll in my decision to go to culinary school. If you’ve ever had a really good croissant, and if you love baking as much as I do, you’ve probably spent a few sleepless...
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