Posts by wekeiko

The best way to get a look inside a professional baking kitchen is to ask if they would be willing to allow you to "intern" for free and let them know when you would be available. Most kitchens are willing to allow some observation as...

Does molecular gastronomy have a place in pastry?  I am beginning to have an interest in it but I'm not sure if our restaurant patrons are ready for it.  Any thoughts or recommendations?