Pastry chefs milk the possibilities

01/14/2013 | Wall Street Journal, The

Milk is a key ingredient in desserts from some of the nation's most ambitious pastry chefs, who often change its texture while highlighting its wholesome, nostalgic appeal. Philip Speer of Uchiko in Austin and Uchi in Houston has created a fried-milk dessert with a corn-flake coating, and Nicole Krasinski offers a mix of milk, cream, roasted peanuts, vanilla and dark Muscovado sugar at State Bird Provisions in San Francisco.

View Full Article in:

Wall Street Journal, The

Published in Briefs:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Culinary Arts Faculty
The Culinary Institute of America
Hyde Park, NY
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations
Director - CIA Consulting
The Culinary Institute of America
Hyde Park, NY
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations