I am finally home, almost over my jet lag and deep into pastry withdrawal.
I guess it’s time to start thinking about recreating some of the delicious recipes I learned while cooking in Paris. I’ll be converting grams to ounces and everything into measurements that can easily be recreated by the home chef.
This is a photo of Chef Alex, Donna and I at the butcher trying to decide what amazing dishes to prepare in our class.
We were excited that Chef Alex indulged us by putting 2 French sauces on the menu. Both Donna and I had wanted to learn more in this area. This is a photo of me whisking the most fabulous Hollandaise sauce I ever put in my mouth. I was honored to get to do this task! Stay tuned for the amazing recipe.