"I've gone to the choclate show the last 5yrs. I enjoyed it last year when it was held at the pier .... there was room to move around. Not that I didnt enjoy it at the pavillon but after a few hours its packed. Why are they opening at 12:00 on…"
"I'm going to give you the title of a book,, any cheesecake I made from this book was delicious "Cheesecake Extraordinaire" by Mary Crownover. There is a peanut butter cheesecake in the book that was great with a peanut butter cookie…"
I just read your post about having the opportunity to work with Nick Malgieri. I'm a culinary student in a baking and pastry arts program in Michigan and I am hoping you might consider telling me a bit more about your experience? I am going to be writing a short paper (due at the end of June) about Chef Malgieri for one of my classes (we could choose any chef we wanted), and I'd love to hear more about what he's like as a chef, and your own impression of him. I love his books -- his approachable, straight forward writing style is refreshing -- and I love his recipes, so I'm a devoted fan.
Did you get a sense that he has a certain philosophy in relation to baking/pastry in general or to the profession in particular?
Any thoughts you might like to share with me would be deeply appreciated.
Thanks very much for considering this request!