pastry


This Week in Food #252: Chef Herve Chabert on Sugar

Chef Herve Chabert was in all this week visiting from our sister school in Ottawa, Canada. His focus this week: sugar sculpture. I sat down with him and we talked about his carreer in food service and how sugar sculpture figures into the food industry today. Thanks for listening and we’ll see you next week.

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Apple & Blue Cheese Tartine

With bites of tangy blue cheese between little nibbles of tart apples, and a sweetly scented orange honey to round out the palate, bread elevates from standard to sensational.

RP204: Daily Cooking Tips Redux

A sampling of some of Chef Mark’s Daily Cooking Tips

Let Them Eat Cake!

Chef Mark judges “Let Them Eat Cake”, a benefit for City of Hope!

CHIC 159: Chef Mark Seaman’s Pastry Trip

Chef Tom speaks with Chef Mark Seaman about his upcoming trip exploring the foods of Paris and Lyon.