Fig & Olive LOS ANGELES

 

 

What an amazing meal at Fig & Olive where food looks and taste like what it is! We started with thinly sliced tuna that was sushi quality, lovely plating on the Branzino with Roasted Figs and finished with Marzipan Cake with Olive Oil Gelato and the best flaky Apple Tart. Who needs to go to France when Fig & Olive is right here?

Angelina PARIS

On my birthday we were in Paris and we went to Angelia. It was a lovely dessert tearoom. Scott had the chocolate cake for dessert I had the chocolate tart. We both had the salmon salad for the meal. I tried to be covert while I took lots of pictures. Being a tourist in this place was forgivable, I think they expect it.

Jin's Patisserie

Hediard MONACO

Externship

Plated desserts "back stage" for an event at the Langham Hotel. It was a real thrill to help make these quickly.

Sugar Work: Week 6

Cake Decor: Week 5

"Lotta work!" as my mom would say. The results are pretty, but so time consuming. No wonder big weddings cakes get the big bucks. This is a snapshot from class. I will try to take a more glamorous shot later.

Cake Decor: Week 3

In class it seems like things are slowing down. But in reality the projects are just longer and more detail oriented. This week we are working on flowers for a three tiered wedding cake that will be finished within two weeks time. It's like make making an oil painting with lots of under layers and glazing versus a quick sketch, like a cookie.

Last night I created this sketch in Photoshop. It felt like Art Center all over again.  We will see what will happen by my next post.

Cake Decor: Week 2

Princess Cake concept from Sweden