Mailboxes across France are smelling a little better recently. Because last month, La Poste released a limited-edition of, yes, chocolate stamps—or des timbres au chocolat. When I saw them over at La Cuisine de Babeth, I raced over to my local branch of La Poste and asked to buy a sheet. When the woman behind the counter handed the sheet over, the smell of chocolate…
In a world of kitchen gadgets gone amok, there are some that look cool, and some that might make you look like a fool. When you live in a small kitchen, things get pretty brutal, and when natural selection kicks in, only the essential equipment survives the cut. Yes, my mixer and espresso machine get a disproportionate amount of space, but only because I use…
Do you know what media training is? If you don’t, it’s when they teach people how to behave on television and radio. Media trainers work with politicians, business executives, and nowadays, a lot of chefs. Cooking on tv is much harder, because instead of just sitting there having a casual chat, you need to be fielding questions at the same time as measuring out and…
I don’t like to make promises I can’t keep. So when I posted on my classes at the L’école du Grand Chocolat Valhrona, everyone began clamoring for the secret technique for the caramelized white chocolate that was shown. Technically, even though I didn’t promise anything, I can’t say I blame you—if I saw a picture of it, I’d want to know how to make it,…
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