Quiche’s are a lot easier to make than most people think. The savory crust has only a few ingredients, and the filling is entirely up to you. Continue Reading

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I thought I’d step out of the box for this week’s recipe. It’s still keeping with the holiday flavors, but I thought I’d gussy up the standard mousse cake. Continue Reading

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My, what a difference a semester makes: Semester one was all about vigor, and knocking out recipe after recipe. In vast contrast, semester two emphasizes finesse and the focus is mostly on developing delicate skills. Continue Reading

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It’s been a while since I’ve wrote about culinary school hasn’t it? Since I last wrote, I’ve completed my first semester, had Christmas break in between, and moved on to second semester. Continue Reading

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When I first delved into this whole cake decorating world I hated to use parchment triangles. I was so intimidated by them, and I had many failed attempts before I got them right– now I can’t live without them. Continue Reading

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