"Don't over beat your cream cheese as it will separate it has a higher water content so you must take that into consideration incorporate lastly into mixed meringue in small amounts on low speed. I find working with a sugar syrup…"
Restaurant professional transitioning from FOH operations to BOH. Recent graduate seeking opportunities for stagings and demos. Dream-- to earn title of Master Chocolatier, Current goal-- to establish myself in top rated kitchen with goal of expanding my knowledge, in the Portland OR area.
I enter competitions :
I consider my specialty to be:
Chocolate and confections. I enjoy all aspects of pastry arts. Plated desserts. Skilled in finish work. Very in tune with industry and what is trending. Always looking for the next or new.
Experimenting with new unusual flavors.