For years I worked as a baker/pastry cook. Tant pis that I was NEVER asked to do what I was trained to do. Work with chocolate. I studied under Master Pastry Chef, Delphin Gomes, in his home kitchen in Marblehead. He introduced me to the delicate wonderful texture and taste of Gianduja chocolate. If you ever happen to sample some Gianduja, close your eyes and enjoy the aroma and mouth appeal of this little known treasure.
Monday, June 28, 2010
Mise en Place
For years I worked as a baker/pastry cook. Tant pis that I was NEVER asked to do what I was trained to do. Work with chocolate. I studied under Master Pastry Chef, Delphin Gomes, in his home kitchen in Marblehead. He introduced me to the delicate wonderful texture and taste of Gianduja chocolate. If you ever happen to sample some Gianduja, close your eyes and enjoy the aroma and mouth appeal of this little known treasure.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment