Culinary Supplements

Pastry and Bread Making School

I took a 3 days bread baking class: Fundamentals of Artisan French Breads and Savory Treats, at The French Pastry School in Chicago in February 2011.  It was a wonderful experience and all of us had loads of fun learning from Chef Pierre Zimmerman.  I highly recommend the school because the chefs and school personnel were all very attentive to the students’ needs and the place has a great vibe to it. 


Food Blogs


I met up with an ex-class/school mate, whom I’ve not spoken to or seen for 16 years, in Chicago recently.  It was great to see her and I was glad that our conversations flowed naturally… back to good old days.  Our conversations slowly swayed towards food; her culinary discoveries and beliefs.  I like her scientific and healthy approach to preparing food and its obvious that she enjoyed studying Culinary Arts at The Illinois Institue of Art in Chicago.  

If you want to explore into the world of cooking tasty dishes without the use of red meat, dairy, oil, butter and artificial ingredients feel free to have a look at her blog posts!


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