View allAll Photos Tagged pastrychef
"My work is my hobby. When I’m at work I feel like a child. I have a material, from which I can build, create something. Perhaps, if I hadn’t become a pastry chef, I would have become a constructor. I like to be involved in building work as a constructor. To work with cement and bricks."
Read more: foodnchef.com/portfolio/aleksandr-kasian-pastry-chef/
My latest cake was 1.25m high. I was afraid that he wouldn’t survive our roads. But everything was fine, customers called and thanked me. See all: foodnchef.com/portfolio/aleksandr-kasian-pastry-chef/
The most amazing thing about this cake is not the taste (which was the best wedding cake I've ever tasted) or the look (obviously its a gorgeous cake)
it's the fact that the bride made it..Briar is a pastry chef here in NYC. Seriously how cool is that?
Check out some more photos on my wedding blog.
Cake designer Ron Ben-Israel creates a peacock-inspired wedding cake at PastryScoop.com's Spring 2007 Conference.
Taking pictures while cooking is always a challenge - bad light and vapour rising from the pot.
As I am only disallowed to use the electric jigsaw and the drill an the kitchen table, I could still sand down the diameter of the spoon's handle so that Marie can grab it better. She liked my chili (okay, tomato sauce with red beans) but asked me to add chocolate. Silly girl!
Beta shot for today's
Toy Project Day 2226
Saints cake: Flourless Chocolate Biscuit, Vanilla bean and Godiva Chocolate Mousse(white and dark), White Chocolate Glaze
Sinners Cake: Cherry Cremeux, Coconut Dacquoise, Chocolate Mousse and Cherry Raspberry Glaze
My grandmother died yesterday, i want to remember her in this way. These are some biscuits She used to cook for Easter. I have also some of them at home.
shot with nikon d600 + nikkor 50mm 1.4 + godox ving v850 on 1/4 power in 120cm octobox to camera left + white reflector to camera right. subject on white laminex
Strawberry-, Raspberry-, Blueberry-Tartlet ------ Pastry-Chef: Reinhard Mack ------ Hobby-Konditor: Reinhard Mack ------
Happy Meal: Krokant-Creme-Törtchen an beschwipsten Schattenmorellen ----- Pastry Chef/Patissier/Hobby-Konditor: Reinhard Mack, Geilenkirchen
Calvados hails from the French region of Normandy and takes its name from the French area most notable for its production. Calvados, or as the locals would call it, "el calvados," is a potent form of brandy made through a two-part process called "double distillation." After distillation, the liquid is then aged in oak barrels for upwards of two years, resulting in a brandy with a nearly 40 percent alcohol content.