BA in Vancouver

A couple of years ago, my birthday present to myself was a chocolate making course at a local pastry school. It was an all-day course and we learned how to manipulate chocolate into various forms – including how to temper chocolate by hand. Tempering chocolate is extremely difficult and takes years to master. I’ll quickly […]

Chef stood at his usual place behind the demonstration table. In his French accent, he declared, “Today, we make croissants.” He began to explain to us the methodology of croissants and the work involved. I always knew croissants were tricky and labour-intensive. Every flaky layer is created by pockets of butter and unlike pie crusts, […]