Ten months ago I was packing my bags with knives, chocolates and ambitions, eager to embark on the journey of a lifetime in northern Spain. Not knowing what to expect, I hoped for the best and prepared for the worst.
A little less than a year ago, I found myself on the cusp of returning to Le Cordon Bleu Paris for intensive intermediate pâtisserie for a month. Quelle bonne–another sweet month of aventure in Paris! But something was missing. A plan of action was needed. Continue reading
It all began with a simple pork chop…
[surprisingly the best ever. And in Shanghai? Como?]