I'd love to! Honestly, half the fun of working in a professional setting is realizing all the efficient little shortcuts you haven't been utilizing at home.
Hi Maddie! I have a very random question 😅 I am headed to Ferrandi in June and wanted to ask how the jackets fit. I'm between sizes and wasn't sure if I should size up or down 😊 👩🏻🍳
I find this endlessly fascinating: In one of this week’s theory classes, we identified problems by looking at photos of baguettes, boules, and croissants—from improper scoring to lack of volume to a dull crust—then told our chef what might be done to solve each issue. All without ever eating the bread in question, or seeing it IRL!
I'm so impressed with the skills you're acquiring in class. Incredible!!! Also, the sandwiches look superb.
I, actually, would like a list of all 17 sandwiches.
I am not surprised to hear this from you! 😜
Agreed! Here's a request for sandwich inspo!
The people have spoken!! 😂
It’s democracy, really
Same! 😍
The sandwiches! (And, everything else!)
❤️❤️❤️
You should do a post of all the little kitchen tricks you've picked up! I want to know how to properly caramelize onions and zest limes!!
I'd love to! Honestly, half the fun of working in a professional setting is realizing all the efficient little shortcuts you haven't been utilizing at home.
Hi Maddie! I have a very random question 😅 I am headed to Ferrandi in June and wanted to ask how the jackets fit. I'm between sizes and wasn't sure if I should size up or down 😊 👩🏻🍳
I find this endlessly fascinating: In one of this week’s theory classes, we identified problems by looking at photos of baguettes, boules, and croissants—from improper scoring to lack of volume to a dull crust—then told our chef what might be done to solve each issue. All without ever eating the bread in question, or seeing it IRL!
I'm so impressed with the skills you're acquiring in class. Incredible!!! Also, the sandwiches look superb.