Category: foodbeam 101
[Food photography 101 to celebrate foodbeam’s third birthday]
Fifteen days went by since the last time I talked to you my friends. But what feels even more unusual is that today is precisely foodbeam’s third birthday. I can’t believe you guys have been reading me and sharing your stories for three whole entire complete years.
To thank you for being so wonderful, I decided to finally answer to food photography questions by sharing how I do to get decent - not terrific - pictures […]
Tips on how to make your food pictures look great
[We could just hide under the bed covers - Brownies-like cookies and banana ice cream sandwiches]
Quite unexpectedly, summer showed up; with its glorious harvest, hot breezes and refreshing drinks.
Quite unexpectedly, I hadn’t noticed how time flew by. These past months; this past year.
It seems that since I came back from New Zealand, things haven’t stopped. […]
[Like you loved me more than chocolate cake - Fromage blanc and chives crispysoft choux buns]
Believe it or not, but I’ve made pâte à choux twice in the past couple of days; and nope, no flat little choux buns were involved. This might not sound special; but trust me – if you’re unaware of my […]
[And I would eat your hair - Chocolate chip and vanilla pastry cream danish braid]
When I found out about what Kelly and Ben wanted us to make for June’s daring bakers challenge, I was thrilled.
Danish braid.
Read, layers of sweet buttery dough enclosing whatever filling you can dream about. And shaped into a lovely-looking braid […]
[On Pascal Lac, his fromage blanc and berry entremet, and pastry apprenticeship]
A couple of weeks ago, I made it back home with the secret aim to find a place to be an apprentice at next year.
I got to spend a day in a dreamy laboratoire, being shown around by the young chef, decorating tarts and making beautiful loaf cakes; all with a view on the gorgeous black-walled chocolaterie room.
The next day I headed towards La Trinité, a small town, north of Nice, where the renown pâtisserie Lac has its laboratoire. The place is huge, probably ten times bigger – I mean, walk-in freezers! – that Pierre Hermé’s […]
So well, here it comes. I HAVE AN INTERNSHIP FOR NEXT YEAR!
And I’m damn happy.