The Spoon Fetish

The Spoon Fetish. Most every Chef, and most definitely every Pastry Chef has one. Hide your spoons, folks- it’s time for us to come clean. You see, we all are stricken with a serious kleptomaniacal obsession with spoons. We covet them for their intricately...

The Bagel is IN

We love making food at home, for the simple reason that it allows us to create food that we love, or are curious about. Many culinary industry workers struggle to cook at home because they don’t have the same support system that they have in the restaurant. At...

Flattery through Imitation, Le Pré Catelan

Imitation is the sincerest form of flattery-Charles Caleb Colton Our Green Apple Sugar Sphere was directly inspired by the iconic La Pomme dessert from Frédéric Anton and Christelle Brua of the Paris’s three star Michelin, Le Pré Catelan. Although Alen and I...

Dulce de Leche at Home

Making dulce de leche at home is super easy. As a matter of fact, there are only truly three ingredients that you need. Well, four really, if you count time, which is the ingredient you need the most of for this recipe. Don’t start this project unless you have 4...

The Apple Pie Project with a Vegan Twist

Our annual Apple Pie project is one that we truly cherish. We really love this time of year and the joy that a good pie can bring to a family. We’ve had a long tradition of making pies year after year. The greatest satisfaction is when you take a bite of your...

Mantra

One of our pastry cooks left this quote for us to find this morning. Only four little words, but especially meaningful. Everyday is a new opportunity to push ourselves to accomplish more than the day before. Some days are amazing, some are better than others, and some...

The Fruit of Love

Did you know that quince have historically been associated with love, fertility and marriage? I wasn’t aware of this fruit’s rich lineage until recently, when I was preparing a Quince Tarte Tatin with a variety called “Smyrna” Quince. As I...

Accidental Innovators, The Tarte Tatin

Once in a blue moon, when we make recipe errors or technical mistakes in the kitchen, “happy accidents” result. Often, we overhear our cooks trying to imagine how marshmallows or buttercream came into existence – what poor nervous commis accidentally...

Purple Beans

Haricots Violets are a beautiful indication of “summer”  in San Francisco. The best way to preserve the color and freshness is to eat them raw or pickle them in jars or in vacuum sealed food bags. The color comes from a concentration of anthocyanins which...
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