May/June 2009 Tools and Trends
Stopping by the hydrocollid (think gums that gel in the presence of water) class at The French Culinary Institute in the windowless amphitheater on a sunny Friday seemed like a crime against summer. But it took about five minutes before I was completely engrossed and hadn't a care for the weather outside. READ MORE...
May/June 2009 In the Kitchen
We have worked with amazing pastry chefs, bakers, and chocolatiers over the years and have collected a nice sheaf of recipes along the way. And to our way of thinking, recipes are meant to be shared. So we are opening the vault, as well as searching out some new recipes along the way, to bring you what's baking in some of the top pastry chefs' kitchens. This round, we're sharing recipes from our 2009 Golden Scoop Award winners. READ MORE...
April 2007 High on Baking
The idyllic Rocky Mountains have inspired poets and songwriters from Katharine Lee Bates' America the Beautiful to John Denver's Rocky Mountain High. Icicles decorate the frosted roofs of mountain lodges and parkas and hiking boots are everyday fashion. READ MORE...
May/June 2009
The Dish Chef Elizabeth Falkner, chef/owner, Citizen Cake and Orson, San Francisco, defies the definition of dessert with her one-of-a-kind, creative, forward-thinking creations, which have helped define Hayes Valley, California, as a fine-dining destination. READ MORE...
Previous Stories
May/June 2009 Tools and Trends
Stopping by the hydrocollid (think gums that gel in the presence of water) class at The French Culinary Institute in the windowless amphitheater on a sunny Friday seemed like a crime against summer. But it took about five minutes before I was completely engrossed and hadn't a care for the weather outside. READ MORE...
May/June 2009 In the Kitchen
We have worked with amazing pastry chefs, bakers, and chocolatiers over the years and have collected a nice sheaf of recipes along the way. And to our way of thinking, recipes are meant to be shared. So we are opening the vault, as well as searching out some new recipes along the way, to bring you what's baking in some of the top pastry chefs' kitchens. This round, we're sharing recipes from our 2009 Golden Scoop Award winners. READ MORE...
May/June 2009
The Dish Chef Elizabeth Falkner, chef/owner, Citizen Cake and Orson, San Francisco, defies the definition of dessert with her one-of-a-kind, creative, forward-thinking creations, which have helped define Hayes Valley, California, as a fine dining destination. READ MORE...
March/April 2009 Tools and Trends
Social networking and business have become fast-friends these days. You most likely have noticed that many of your favorite brands and shops are on Facebook, Flickr, and Twitter. And everyone is trying to figure out how these new avenues can help make their business grow. Thanks to the creative minds at Poke, Albion Bakery has Londoners all atwitter. READ MORE...
March/April 2009 In the Kitchen We have worked with amazing pastry chefs, bakers, and chocolatiers over the years and have collected a nice sheaf of recipes along the way. And to our way of thinking, recipes are meant to be shared. So come take a look at what's cooking in some of the top pastry chefs' kitchens. For our second installment, check out what pastry chef Zac Young is doing with bacon. READ MORE...
March/April 2009
The Dish As a Food Network "Cake Challenge" winner, James Roselle isn't afraid of the heat. Find out what he likes to do when he's not stoking the fires to make his exquisitely detailed cakes. READ MORE...
Jan/Feb 2009
Tools and Trends
If you happen to have a lentil grinding machine sitting around, you can do what pastry chef-instructor Jürgen David of The FCI did, make your own microbatch of chocolate. It's as easy as grinding, conching, and some good old-fashioned tempering. Chef Jürgen tells us how. READ MORE...
Jan/Feb 2009
In the Kitchen We have worked with amazing pastry chefs, bakers, and chocolatiers over the years and have collected a nice sheaf of recipes along the way. And to our way of thinking, recipes are meant to be shared. So come take a look at what's cooking in some of the top pastry chefs' kitchens. First up: Jacques Torres. READ MORE...
Jan/Feb 2009
The Dish For our next chef interview we visited with one of our 2008 Golden Scoop Award winners (entries for this year's awards will be posted soon!) Rachel Zoe Insler at her recently opened, diminutive chocolate shop in Manhattan's East Village. READ MORE...
April 2007
High on Baking
The idyllic Rocky Mountains have inspired poets and songwriters from Katharine Lee Bates' America the Beautiful to John Denver's Rocky Mountain High. Icicles decorate the frosted roofs of mountain lodges and parkas and hiking boots are everyday fashion. READ MORE...
Tips of the Trade
PastryScoop.com asked professional pastry chefs from restaurants and bakeries around the country to give us their best time- and money-saving tips for home bakers.
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Weighty Matters
You would never hire an attorney who bills by the hour to type and file a report. Would you? Or pay a surgeon to sterilize surgical instruments, right? Wouldn't it seem just as odd to ask a pastry chef to juice lemons or measure out cups of flour? READ MORE...
The Write Stuff PastryScoop.com talks with Jennifer Josephy, executive editor for cookbooks at Broadway Books. Josephy has been a book editor for over twenty years and in 2000, began specializing in cookbooks at Broadway Books. READ MORE...
Home Home on the Hearth
These days, you hear a lot of “low-carb” this and “fat-free” that. Well, what happens when the former baker from New York City's famed Bouley Bakery takes over the Hart and Hind Fitness Ranch in Rio Frio, Texas? READ MORE...
Food TV
It's hard to believe there was a time before the Food Network. The cable channel which began only ten years ago by airing programs like "Cooking Live" and "In Food Today" is now seen in over 78 million American homes and has become a powerful influence on the way we cook and eat.
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Career Quote
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.
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Just Another Day At The Beach
A picture speaks a thousand words. Opulence abounds at the luxurious new Montage Resort and Spa in Laguna Beach, California with its immaculate white sand beaches, elegant accommodations, and distinguished, regional dining.
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A Baker's Life
On a recent visit to Amy's Bread in New York City, I watched a couple approach the counter to look over an array of beautifully shaped loaves. Their faces beamed with delight and appreciation as they scrutinized the display. After deciding what kind of bread they would share together that evening, they kissed, as if to seal the moment.
READ MORE...
