Saturday, April 18, 2009

Thequenelle.com day 1

Well, here we go.
I started this blog to serve a very simple purpose: to be a means for the discussion and illustration of ideas on pastry, confectionery, bread baking and cooking (and anything related to food and drink) from a professional standpoint for professionals and for serious food enthusiasts.
I will be posting frequently and I look forward to hearing from all of those who share these interests and look to become better at their craft.

Why the name "thequenelle.com"? For me, the quenelle, the oval, egg-shape that is (not the dumpling), when it is properly spooned, it's shape is a display of finesse and knowledge of technique. A quenelle can be a sweet or a savory item, it doesn't matter. It takes a skilled hand to deliver it consistently.


(photo © Ben Fink from "Frozen Desserts" by Francisco J. Migoya (Wiley & Sons 2008)

1 comment:

  1. Welcme to the blog world! I am looking forward to your posts.

    ReplyDelete