I made it through with no tears, and danced the night away afterwards more than I’ve ever danced before.
Ah, I cannot believe it but the time of graduation finally came. After 9 months of hard work, I am officially a Cordon Bleu pastry chef! I want to get […]
For the last 3 weeks of school, I was lucky enough to snag a volunteer spot at the Supreme Court of Canada helping a very well known chef, Chef Oliver […]
For the past two months or so, I’ve been giving up sleep on Tuesday mornings to instead bake copious amounts of bread as a stage as Nat’s Bread Company. I […]
Yesterday Chef Armando (our fruit carving chef!) demonstrating lard sculpting. In Superior, one class is dedicated to either lard sculpting or ice carving. Since it is way too hot out […]
In our third to last practical, we would be revisiting Pétits Fours one last time. Pétits Fours essentially means Small Pastries, and include things such as Éclairs & Réligieuses (made […]