Daily Mis en Place
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Kelly Miura – Learning with Herme and Bajard
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.
Q & A with Jordan Kahn
Pastry Chef Jordan Kahn seemed to burst into New York City and make
more noise then oft admired comrade in arms and best buddy Alex
Stupak did moving into the vacated P.C. spot (by Pastry Superstar (
sorry) Sam Mason) at wd-50 by , firstly doing a spot at the 1st Annual
International Chefs Congress (hosted by starchefs.com) with the
amazing chef Paul Librandt (savoury) of Atlas, Papillon and GILT, all
in NYC.
Thoughts on new books
Hi everyone!!!
I’ve not been around for awhile, that’s what happens when you go to France to make a record ( January 08) get back, help open and become exec pastry chef of a new restaurant, a gastropub actually, but more about that later.
Some new literature pastry wise is about and I thought people might want to check it out.
Q & A with Michael Laiskonis
Ted Niceley: Hi Michael, and welcome to PastryPros.com!
It’s definitely a pleasure for me, Ted! You guys are doing great job with this site.
TN: I hate to do this to you but, please, can you tell us how you got into cuisine in general and what led you to your first gig?
I’m what you [...]
Portrait of a Professional Pastry Chef
A few years ago, I came across a piece written by Michael Laiskonis. At the time he was the pastry chef at Tribute, in Michigan. It was during this time that Michael was really starting to garnish a lot of attention, and rightly so. His dishes are clean, he’s an exceptionally articulate man and he really can put flavors and techniques together. He’s been PA&D’s top 10 twice, Bon Appetite�s Pastry Chef of the year, Star chefs rising star… and probably a bunch more I don’t know about. Anyway, there was a topic amongst pastry chef’s about their not getting the recognition they feel they deserve; either in their own kitchen environment, or in the press.
What’s in your toolbox?
it’s funny, 12 years ago I had three toolboxes that I kept in the kitchen. Then I went to a rolling craftsman unit like you find in a auto repair shop. I had alot of tools for pastry work. But it got too crazy, I mean, who needs an offset spatula in every available size? [...]
Another day to cook – coming up with new menus
A while back, there was a discussion on a popular message board about how chef�s come up with new menu items. As a consultant pastry chef, my version may be a little different than most, so I thought I�d share the process with my readers.
Most of my clients come to me with either a theme [...]
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