It has been a while since I left my job. I have been a freelancer since then.
One thing that I miss a lot is making pastry whole day in a professional kitchen. I liked buttery smell of my hands when I go home. I enjoyed most part of my job.
Today, luckily I didn't have a special plan to do, I could attend a demo by chef Micheal Laiskonis of Le Bernadin at FCI. As I mention before I respect him so much...
I remember last time I took his class was at ICE, and I have to register two month in advance. This time, since I am alumni of FCI, I could just walk in, and free!!
The demo was about MILK. He taught us very basic knowledge of milk from how to use milk as a ingredients to hi-end restaurant's menu. He made cultured butter,ricotta cheese, ice cream.... etc..... Off course there were a lot of tasting! I feel like he gave us the most compare to other demos that I have attended before. Needless to say, everything tasted great.
Here is some of the desserts he made today.
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