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Pascal Rigo, saddened by the decline in small boulangeries in France, has embarked on a crusade to make the mom-and-pop shop a growing success. The New York Times reports.
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International bakery equipment manufacturer AMF Bakery Systems appointed Monika Eiden as its global human resources director.
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The Vatican has barred gluten-free bread from use in the Holy Communion, a law that will apply to over a billion Catholics worldwide. Beth Timmins of the Independent reports.
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In The Making of a Pastry Chef, pâtissière-author Andrew MacLauchlan presents more than 30 of these talented chefs, exploring with them what it is they actually do, how their own interest in dessert making developed and expresses itself, career trajectories, and more.
Woven among the autobiographical and career data are more than 50 of the chefs' signature recipes, approachable formulas for the likes of Chocolate Polvarones (Mexican wedding cookies from Wayne Brachman, Mesa Grill, New York), Persian Mulberry-Poached Fiori Figs (Sherri Yard, Spago, Beverly Hills), and Pear Financier with Hazelnut Praline Ice Cream (Sebastien Cannone, The French Pastry School, Chicago).
This book will interest those contemplating or in a pastry career in particular, but will also appeal to readers curious about food work in general, as well as modern restaurant operation.
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Smelling your food could be linked to weight gain, suggests new research from the University of California, Berkeley.
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Sept. 12, 2017
Location: Mountain Woods Golf Club, Moncton, N.B.
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September 19, 2017, 2017
Location: Station Creek Golf Club, Gormley, Ont.
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