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Superior Patisserie

LCB: Superior

August 5, 2016

After we were done with intermediate, I still felt like I wasn’t as good as what people expected of me after spending half a year in Paris at Le Cordon Bleu. As soon as we hit superior, things started to change.

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LCB: Chocolate Series

August 2, 2016

We’re more than halfway through with superior and it’s a scary thought thinking about how fast time goes by and that we’re going to be taking our final exam and finishing the entire course in less than one month.

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