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pastry chefless kitchens
Coming from a background of only baking and pastry, and working in restaurants that had separate pastry stations, I never saw myself venturing over to the savory side of things. Pastry chefs are an...
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Very Important Person(?)
Rye, herb emulsion, spinach What exactly happens when VIPs are noted on the reservation sheet? or called to the line when calling out a ticket? Normally, it’s a lot less than you think. And if the...
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2010, our year in food
2010 for us, was a great year. We’ve worked our tails off, enjoyed a lot of relaxation, eaten a lot of food, and we definitely did a hell of a lot of travelling. We started it off in Napa and ended it...
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“Home”ward Bound?
As of today, we are leaving Copenhagen. We’re ready, but we’re not – ready – to go home. I’d love to stage some more, but our 3 months of being in the Schengen area (EU minus UK, Ireland, Romania,...
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A look back: my first “stage”
At the time I started my 3 month stage in Younvtille, I could not realize the impact the experience would have on my career. I had some previous experience in bakeries and restaurants, but I consider...
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Two posts in one: what I’ve learned, and my soapbox.
Whenever I chat with others back at home on my off-days, the most often-ringing question I’ve been asked is: Well, what have you learned there? Well. I’ve learned the virtues of cleaning kilos upon...
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