Luca Lacalamita, Pastry Chef, Osteria Francescana, Modena Italy
Starting in a local pastry shop at the age of 16, Luca then took his passion to Great Britian to start his tours of the best restaurants in the world. PLease join us as he graciously answers our questions about his life in pastry.
Can you tell us a […]
Michael Laiskonis, Pastry Chef at Le Bernardin, joins us for an in-depth discusion of his early career, his work now and thoughts on where pastry is headed today.
Hello readers,
This is something we’ve been looking forward to for awhile. Besides on chefs, we want to provide looks into education, behind the scenes of workdays, etc. Kelly Miura kind of took a different road to continuing her pastry education, one that I’ve found very exciting.
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