The angelica plant is an aromatic herb, which is a member of the parsley family. It is often candied (giving it a distinctive green color) and added to cakes and other desserts like a dried fruit, as well as being used as a garnish. It is also used to flavor liqueurs and sweet wines.
Just starting out on your first job hunt and wondering what will give you a leg up on the competition? PastryScoop.com polled several top pastry chefs from across the country to see what they do—and don’t—look for in their assistants. Compiled by associate editor Raina Bien.
Jordi Panisello, Azul, Mandarin Orange Hotel, Miami
“I ask … Continue reading →