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.
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.