One more from Brooklyn | The Chef's Connection
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One more from Brooklyn | The Chef's Connection
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4.1K views · 34 reactions | An incredible display from an incredible place with some theatrical flare. | The Chef's Connection | Facebook
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4.1K views · 34 reactions | An incredible display from an incredi…
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#WhyWednesday! Why do pastry chefs toss their blueberries in flour? It adheres the berries to batter, so the blueberries don't fall to the bottom of the dish. I do it for my blueberry lemon poppy cake. How do you use this trick #tellus #blueberries #tricks #cooking #baking #pastry #dessert #chefsconnection | The Chef's Connection | Facebook
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#WhyWednesday! Why do pastry chefs toss their blueberries in flou…
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For ChefsEyesOnly.com is up and running. If you are a chef please sign up asap. The culinary Students will be posting their resumes. Endorsed by Jean-Georges, Mike Anthony, Marc Forgione, and Jacque Torres for starters. CIA, ICE, Johnson & Wales, Monroe College & Escoffier Culinary Schools are also endorsing this site. Let's do this. | The Chef's Connection | Facebook
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For ChefsEyesOnly.com is up and running. If you are a chef please si…
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Pastry Chefs Little Black Book #1( now in it's 3rd printing) and the new #2 is THE reference book for pastry. They are available at thechefsconnection.com It's cheaper than amazon, with free shipping, an ebook and $10 discount if you buy both. It's easy enough for a home cook and comprehensive enough for a chef. | The Chef's Connection | Facebook
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Pastry Chefs Little Black Book #1( now in it's 3rd printing) and the ne…
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The Pastry Chefs Little Black Book Volumes 1 & 2 are the most comprehensive pastry books ever published with over 800 recipes. Meticulously put together by 2 award-winning chefs, Michael Zebrowski & Michael Mignano. If you can think of it, you’ll find it here. If you can dream it, you’ll find it here. If you can’t think of anything, you will definitely find something here. We are preparing for it’s 5th printing. It’s a reference book for every | The Chef's Connection
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The inside connection to the best food, proudly presented by top chefs. | ChefsFeed
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