JP Creatibles – nice word play
Tag Archives: Cookie
I stayed up late yesterday, just to watch this television broadcast:
Kings of Pastry or the German title on arte.tv ‘Crème de la crème’.
It’s a documentary where 16 chefs, during 3 days fight for the one chance to become a life time M.O.F. (Meilleurs Ouvriers de France) and the chance to shake the French Prime Ministers hand once in their life. The documentary has also it’s own page.
I love everything that has to do with food and in particular with pastry. I wasn’t aware that this M.O.F. existed and I like this concept! It values and supports continuously the quality and advancement of traditional craftsmen ship. During my stay in Paris this March I noticed with excitement that there are sooo many pastry shops and there is a big culture and tradition of enjoying sweets. There is a statement at the beginning of the documentary by Jacquy Pfeiffer which I think describes the French culinary culture really well
‘the idea in France is to eat the best possible on a daily basis but just in small quantities, so that your brain is happy every day‘ ‘…you don’t starve yourself and then eat like a pig…‘.
I sooo confirm this idea! A daily dose of happiness… I just have to work my way down to the smaller quantities 🙂
Anyway, watching this it woke up again my idea for a professional pastry education and I decided to compile my collected links of pastry school in a post.
Here they are in the order I have found them:
- Institute of Culinary Education, New York City
- Johnson & Wales University, Providence, North Miami, Denver, and Charlotte
- French Culinary Institute, New York
- French Pastry School, Chicago
- The Culinary Institute of America, St. Helena, CA and Hyde Park, NY
- Le Cordon Bleu, Paris – if only my French would be at least as good as my English or German! I wouldn’t hesitate at all.
I had another link to a pastry school in the UK, but I can’t find it anymore and my google searches haven’t been successful – anyone else here to help?
I had some friends over last Saturday for dinner and I wanted to surpise them with a nice table setting. Plus I had a chance to take out again my old silver and get creative.
See how the table looked like finally:
tried out different piping tops and different ways of piping.
- Chestnut cooked in rosmarin with hazelnut and almond
- Charles Bertin, demi-sec
- Warm spinach salad with avocado, bacon and pomgranate at a cider dressing
- Vanilla lamb
- Mashed bourbon sweet potatoes
- Fruity red cabage
- Tempranillo: La Granja (Dehesa, Alejandro Fernandez)
- Fresh fig ice cream with rum
- Chocolate sorbet with star anise
temperatures droped, I constantly shiver, however I wanted to welcome autumn with some cookies. At least, they warm my heart 🙂
They are called “Brunzli” in Swiss-German and are actually a cookie for christmas.
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