Over 31,000 people have viewed this blog, and that makes me happy.
I want the blog to be what I could never find when I was younger, a place of ideas and thoughts of a real chef, in real time.
When I was younger it was libraries we had to visit and be silent in, to research ideas.
Today you can click and learn.
Not all you see here you will like, somethings I post even I don't like, or like any more, but Im not scared to show them because what I like, perhaps you wont and vice versa.
The idea is to show plates of desserts, from which ideas can be formulated for us both.
The point is that you see what works and what does not, you learn from it, pick from it, get ideas from it and move forward in your own style and own time to create what you want.
If you don't like the pictures, move forward, click another blog or turn off the computer, its that easy.
If you do like, then return some time soon for some more ideas in the world of pastry and plated desserts. Not all I do is plated, but it's one part of our job in pastry.
Amazing to see this month so many people from Russia have joined the family and have visited the site, it fills me with happiness that the world truly is one large kitchen when politics plays no part.
Croatia, Indonesia, Finland, Russia, Slovakia, Cyprus, Taiwan, Germany among some of the larger viewing audiences this month, hello to you all and welcome.
Its nice to know that the word is spreading, and being enjoyed.
I want the blog to be what I could never find when I was younger, a place of ideas and thoughts of a real chef, in real time.
Today you can click and learn.
Its nice to know that the word is spreading, and being enjoyed.
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| light and refreshing |
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| 2.0 |
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| les tartes tatin |
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| modernity by Aries Dasal, Sous Chef Extraordinaire |
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| les fruits rouge |
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| chocolate fondant , caramel sauce |
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| 2016 |
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| smores re-thought |
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| passion |
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| citrus fantasy |
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| snowflake |
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| banqueting for the future |
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| Pistachio, blood orange |
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