Here is a rhubarb dish I was working on the didn't make it onto the menu.
So we have compressed peeled rhubarb, bubblegum powder, menthol gel, rhubarb gel, vanilla gel and marshmallow espuma that I expelled into liquid nitrogen
My name is Jacquie Edwards and I work in the field of culinary arts as a pastry chef (in the making). This blog is intended to follow my passion for my work as well as all things food related as I advance more independently into my career. Enjoy!
No comments:
Post a Comment