Tag Archives: Johnson & Wales

A Pitch Perfect Poach: Ceia Kitchen + Bar

18 Jan

January is traditionally a month for new adventures and hijinks. (Isn’t that one of those words you want to find an excuse to use sometime even it makes you feel like a cartoon super hero?) Last week, I started back at America’s Test Kitchen as a Social Media Intern with the Test Kitchen Feed. Moving from the buzz of the test kitchen to a primarily editorial role certainly constitutes change.

Another new venture? I had heard about a group of food bloggers in the city that call themselves, appropriately enough, the Boston Brunchers. I’d wanted to join in previously, and now seemed the perfect time to get involved. So when I saw the latest announcement posted on the Brunchers site, I promptly entered for a chance to win a FREE brunch at Newburyport’s Ceia Kitchen + Bar. NEWbury: yeah, see. It is a sign.

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Ten Things That Surprised Me about Culinary School

23 Jan

I get asked a lot of questions from curious friends and colleagues about my decision to belatedly attend culinary school. Of course, the most FAQ I get, from those who did not witness the process I went through beforehand,  is” How did you make up your mind?” I’ve written about my deliberations previously in my inaugural blog post, Linzer to Litigator. I am writing this posting to give you a glimpse of my world as student in the baking and pastry program at Johnson & Wales, and specifically to highlight a few things, both serious and trivial, that surprised me, and may surprise you, about my current undertaking.

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The Label Says “French Silk,” But This Pie is All-American

16 Jan

Chocolate Orange French Silk Pie

It was in 1951 that Betty Cooper won the third annual Pillsbury Bake-Off contest for home cooks with her now-classic recipe for the Chocolate French silk pie. I didn’t know any of this until recently, when I had to complete a research assignment on “specialty pies” for my Pies and Tarts lab at Johnson & Wales. When I first saw the words “Chocolate French Silk,” my mind was blank. Obviously it was chocolate (a good thing), but what was French silk? It sounded elegant, old, classic, and well…It had to be, it is French, right?

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