A brioche study, part one: the approach

Analysing the impact of the egg-to-milk ratio in brioche formulas In the first part of my forever-unfinished feature How to be a pastry chef? – the checklist, I asked you some questions about brioche with the aim to develop your curiosity and drive you to research important techniques. It went along the following lines: Do you know brioche dough is an emulsion? Do you treat ...

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How to become a pastry chef? – The dark side of stainless steel

I received an email. Of a young pastry chef – L. – who was feeling like she didn’t belong to kitchens. We emailed back and forth. To me, there is nothing more magical than getting to do what I blindly love, and couldn’t even dream of a better place to be than in a too-hot, too-fast, too-stressful kitchen. But it’s only fair to also talk ...

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How to become a pastry chef? – The checklist

Being a pastry chef is most possibly the best decision I’ve ever taken. Everyday, I have no words to describe the bliss I feel when I’m busy making things. Yes, making. With my hands dirty, and more often than never, with my apron too. So yes, many say you can judge how good a pastry chef is by the look of his/her apron. In the ...

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How to become a pastry chef?

I’m currently writing a series of posts on how to become a pastry chef. What it involves on a day to day basis, what we do – whether we work in restaurants, pâtisseries, hotels, or even caterers, which paths we took to reach our dreams… So if you have any questions that need answering, please ask away in the comment section!

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