10 first steps towards zero-waste in the kitchen

It often seems that we throw away more than we actually consume of our food purchases, be it from packaging or peelings. For people in the food industry – restaurants, bakeries, caterers, the need to reduce this waste through purchasing differently and also cooking differently has rarely been acknowledged as it seems impossible to achieve any significant progress. Very simply,…

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Nothing Like a Homemade Pasta

It was June, I was in Rome, and had just walked into an incredible store and workshop where they produce what seemed to be dozens and dozens of different pastas of every shape and color possible. I thought I was in heaven till I asked if they were all without egg . Only two of them were  and of course…

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Lightweight Cream Dessert Tips

Many cream desserts can remain light , both in texture or sugar and  fat content, without fundamentally changing the dessert’s personality. In our all of our pastry classes we learn the actual building blocks of desserts and pastries and how changing one necessitates altering other parts to compensate. Learning pastry making goes far beyond simply executing a recipe – it…

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