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Pastry School Diary - Superior Pâtisserie, Weeks 3-4 • baste cut fold
Recapping weeks 3 and 4 of Superior Pâtisserie at Le Cordon Bleu. Chocolate workshop, chocolate showpiece, entremets, and the cheese lecture!
Pastry School Diary - Superior Pâtisserie, Weeks 3-4 • baste cut fold
Recapping weeks 3 and 4 of Superior Pâtisserie at Le Cordon Bleu. Chocolate workshop, chocolate showpiece, entremets, and the cheese lecture!
low fat dishes cooked slowly 250 recipes
250+ Low Fat Slow Cooker Recipes Albondigas Alpine Chicken America’s Favorite Pot Roast Apple Butter Apples ‘N Port Apple Pie Bread Pudding Arizona Chuck Wagon Beans Arroz Con Pollo Asian-spiced chicken and Beans Autumn Vegetable Minestrone BBQ Beef Sandwiches Barbecue Beef Sandwiches Barbecued Pork Basil Chicken Basque-Style Chicken Stew Beef And Broccoli Beef and Pasta Beef Stew Beef Stroganoff Beef Tips in Mushroom Sauce Bloody Mary Chicken Burger Heaven Casserole Busy Day Crockpot Chicken and Rice Cabbage Burger Bake Cabbage Roll Soup Cafe Chicken California Vegetable Cheese Bake Campbell ‘s One Dish Chicken & Rice ..AND MANY MORE…Day:
Classic French Macarons: Italian Method - Bakes and Blunders
I've always wanted to know how to make French macarons. With their crunchy shells, ruffled feet, and chewy interiors, these cookies are so good! Make any flavors you want and swap out the filling for endless combinations. Check out these tips and tricks I learned from a professional pastry chef!#bakesandblunders #macarons #foodie #glutenfree
The French Culinary Institute Legacy Continues at ICE
A Culinary students plates her dish.