Jamie Ronan, Pastry Sous Chef, Food for Thought Catering, Chicago,IL
Where did you get your start?
Okay, so I started out as a live in nanny and loved to cook for the family, desserts being my fave. I went to the French Pastry School to learn more about classic French desserts.
I�ve worked in restaurant kitchens most […]
Featured Chef - Jamie Ronan
Q & A with Michael Laiskonis
Michael Laiskonis, Pastry Chef at Le Bernardin, joins us for an in-depth discusion of his early career, his work now and thoughts on where pastry is headed today.
Kelly Miura - Learning with Herme and Bajard
Hello readers,
This is something we’ve been looking forward to for awhile. Besides on chefs, we want to provide looks into education, behind the scenes of workdays, etc. Kelly Miura kind of took a different road to continuing her pastry education, one that I’ve found very exciting.
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