January 2009 - Pastry Chef Online

Stout Toffee Sauce

Pastry Gems: Pate de Fruits

Pastry Gems: Pate de Fruits

A vertical image of a small metal bucke filled with ice next to a larger bucket of ice.

Uses for Ice in Cooking and Baking

Chocolate Chili Pots de Creme: It’s Time for Something Hot

The Egg Foam Method of Mixing Cake Batters

An overhead shot of a crimped pate brisee pie crust before baking.

Pate Brisee Recipe and In-Depth Tutorial

The Two Stage Mixing Method | What It Is and How to Do It

The Best Pound Cake Recipe

Hi! I’m Jenni Field

So Happy you are here. I’m a passionate cook and baker. After teaching special education for 16 years, I left teaching and attended the Orlando Culinary Academy in 2005-2006.

Now I’m here to teach you the “whys” behind the “hows” of cooking and baking. Once you learn those fundamentals, you’ll be more relaxed and more creative in the kitchen. Let me help you be fearless in your kitchen!

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