I’m doing the Basic Cuisine Program at Le Cordon Bleu, which is well equipped in savories, but now as much in sweets. For that, there’s the specific program — the Pastry Arts & Confectionery. My curriculum includes chef's desserts like soufflés, mousses, and pot de crèmes, which are equally interesting, but from another cooking kingdom.
Jaine, I'm crossing my fingers and toes that you stay healthy, but how wonderful to have your mom on hand to help you get well soon. I am bookmarking many of the places in this post for my December trip - thank for these suggestions! Thank you for sharing all your achievements and aspirations with us. Big hugs to you (and your mom) and happy cooking! ❤️
Jaine, I'm crossing my fingers and toes that you stay healthy, but how wonderful to have your mom on hand to help you get well soon. I am bookmarking many of the places in this post for my December trip - thank for these suggestions! Thank you for sharing all your achievements and aspirations with us. Big hugs to you (and your mom) and happy cooking! ❤️
I'm happy your mom is there taking care of you my love. I hope you get better soon ❤️
By the way, can you believe I had a palmier today also? I guess you can because I love palmier 😂