In a recent lesson with Chef Instructors Chad Pagano and Michael Laiskonis, we learned the importance of having both complementary and contrasting elements in a dessert. These ingredients can vary

What was one of the most challenging cakes you've designed? The most challenging request I've ever gotten might well have been for a Rubiks Cube wedding cake. The bride and groom were so great and

It's been about a week and a half since we have started this mod and although it's been hectic, it’s been tons of fun. Sure, there’s a lot more to do than normal and it’s a little more tense in the

While the question of who I look up to changes and expands as I learn, one person who has held my attention as an incredible role model is Alison Robicelli. I look to her and her husband Matt as

During the demo, Chef Malgieri demonstrated multiple types of savory pastries made from yufka, an ancient Turkish version of phyllo dough that is rolled as opposed to stretched. To begin, we watched

In 2000, she took over the pastry department at two of Bobby Flay’s restaurants—Mesa Grill and Bolo—and later, Bar Americain. Vicki also served as Bobby Flay’s sous chef for all five of his victories

While I had never been to OddFellows itself, I had been following them on Facebook for months, lusting after posts featuring Mason's latest edible creation. In short, I knew the CAPS class would be

That was my experience when I first set foot in ICE for a tour. I reached the front desk and all I smelled was to-die-for freshly baked bread. Walking past kitchen 501, I couldn’t help but stand there

After discussing the theme and the feel of the event with my colleagues at ICE, it was time for me to begin the well-rehearsed design process. This starts with a simple sketch of the piece. In this

Don’t get me wrong, I’ve had my fair share of graduations (grade school, high school, college), but this accomplishment feels like it came out of nowhere! In many ways, it did; we started in July, and

I have always been a stalwart fan of See’s Candies (a chain in California that makes delicious old fashioned chocolates), but more recently, I've been inspired by the modern candy-makers of Brooklyn's

While there are certainly a number of pastry chefs who have legitimately invented new techniques, I’m not one of them. If I had to apply a label to what I do, it might be ‘new’ or ‘inventive’