For my last night on patissier this Saturday, I wanted to go out with a bang. We had a little free time before service, so I made a pumpkin pie ice cream. Boy, was it good! The recipe is as follows – it’s very easy, but if you don’t have access to a machine, you [read more ...]
Although I have a sweet tooth the size of Texas, patissier is probably my least favorite station. It’s a different world than the rest of the line – it lacks that excitement, that rhythm, that push. But patissier was the first station assigned to me at L’Ecole, the French Culinary Institute’s student-run restaurant, and so [read more ...]
“I have a good feeling about this place,” he said with a laugh as I wiggled out of my coat. I looked around and had to agree.
Aldea is blue and gray, clean and vertical. The already-tall ceilings seem to reach even higher as a result of the long, thin lines that echo throughout the restaurant.
We [read more ...]
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