Inside+Out Upstate NYMeet the Pastry Chef at Mohonk Mountain House, Audrey BillupsMeet Mohonk Mountain House’s Executive Pastry Chef, Audrey Billups, who brings 15 years of experience and creativity to the beloved and…Dec 4
Baker BA Passionate Journey: Why I Love Being a Pastry ChefA Passionate Journey: Why I Love Being a Pastry ChefOct 29, 2023
Portia LeighFrom London’s Grand Galas to Café Boulud: Meet Esteemed Chocolatier and Pastry Chef Rosana QuinteroIn the world of haute patisserie, where artistry meets precision, Rosana Quintero’s desserts stand as stories on a plate, each meticulously…Nov 21Nov 21
Precious PioneerWhat is it like working as a pastry chef?Being a pastry chef can be a challenging yet rewarding career. Though my job can be difficult, I love all the intricacies and details…Feb 27, 2023Feb 27, 2023
M A MeerThe History and Techniques of French Pastry MakingFrench pastry making, known as “pâtisserie,” is renowned worldwide for its delicate flavors, exquisite textures, and artistic presentation…May 24May 24
Inside+Out Upstate NYMeet the Pastry Chef at Mohonk Mountain House, Audrey BillupsMeet Mohonk Mountain House’s Executive Pastry Chef, Audrey Billups, who brings 15 years of experience and creativity to the beloved and…Dec 4
Baker BA Passionate Journey: Why I Love Being a Pastry ChefA Passionate Journey: Why I Love Being a Pastry ChefOct 29, 2023
Portia LeighFrom London’s Grand Galas to Café Boulud: Meet Esteemed Chocolatier and Pastry Chef Rosana QuinteroIn the world of haute patisserie, where artistry meets precision, Rosana Quintero’s desserts stand as stories on a plate, each meticulously…Nov 21
Precious PioneerWhat is it like working as a pastry chef?Being a pastry chef can be a challenging yet rewarding career. Though my job can be difficult, I love all the intricacies and details…Feb 27, 2023
M A MeerThe History and Techniques of French Pastry MakingFrench pastry making, known as “pâtisserie,” is renowned worldwide for its delicate flavors, exquisite textures, and artistic presentation…May 24
InThe American In ParisbyMolli SébrierThe Life of a French Pastry ChefIf you’ve been following my life here on TAIP, you know that I got married last year not once, not twice, but a whopping three times (you…Oct 20, 2023
Migle LabeikyteElite Bakery in Berlin: Albatross and Slow Food PhilosophyRight before Christmas, I had a wonderful chat with the Italian pastry chef Riccardo about baking, gastronomy, and quality over quantity…Jan 18
Ann JacobePetit Fours and French Confections: Lessons in RediscoveryIt felt as if I was tiptoeing, every step requiring careful attention…Nov 6
