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Gluten Free

Learn about gluten intolerance and gluten free baking Identifying gluten in product labels Alternative products and techniques

Saucy Additions

Sweet, savory, hot, cold, thick, thin Zabaione, mascarpone, coulis, custards, applesauce/cranberry sauce, gastrique, reductions

Quick Breads and Cookies

Ingredients and combinations Mixing methods Dough consistencies Baking, Service, and Storage

Plated Desserts

Technique (flavor melds, form, color, texture, temp) Garnishes, Sauces, Crunches “plates” – receptacle imagination

Pies and Tarts

Dough prep Filling prep – sweet and savory Top crust detailing