Nomad Pattissier's Secrets

23/04/2017

Its raining and windy outside but these spring are ready to spruce up any table bringing a dash of joy and sunshine. and with and blood orange mascarpone cream

22/04/2017

Making curd, oh those pretty colours! always brings a zest to life. #😉

19/04/2017

The biggest orchestra of life revolves around food. Food memories and experiences are powerful cultural and emotional connectors between generations, cultures and people. Foodies of Copenhagen is an intiative to unearth the gastronomic traditions, food habits and passion for food. Its a photographic visual project inspired by Humans of a New York to share people's food anecdotes and stories. I welcome you to join me in my journey to savour the memories of food and the stories untold.
https://www.facebook.com/Foodies-of-Copenhagen-1349166688499161/

Hygge with foodies is a visual journey to unearth gastronomic traditions, food habits, kitchen stor

17/04/2017

for dinner tonight. Love the plain ol' flavours: buffalo mozzarella, passata and a dash of chilli. Thts just the in me #😉 topped with fresh

14/04/2017

Its good friday! Been busy baking (one with OM). Happy Easter guys 🤗🐰🐇🐣
Hot-cross buns!
Hot-cross buns!
One a penny, two a penny,
Hot-cross buns!

07/04/2017

I didn't think I could recreate these at home. I learnt it from the great Chef, Francesco Migoya at the . His were pure perfection and after piping over 700 macs everyday, I was getting good. For 4 years, I didn't dare to make them at home, lack of technical resources, good oven, etc. and of course my own silly little kitchen fears getting the better of me. I didn't want to mess with perfection. But what is perfection....really? Its such a relative concept. So, finally, 4 years later I decided to follow my heart and passion and take the plunge into the world of the . So satisfying and gratifying to watch them grow in the oven into lively little beings with feet. Gorgeous Chewy and crispy shell, colorful and vibrant appeal, a surprise filling awaits your palate. All your senses are surprised and engaged in the mystery of this little gem.
These ones are filled with Malted ganache. I prefer ganache over buttercream. In the end they turned out just fine, not as fine as Chef Migoya's but definitely worthy to be treated with lots of joy and love. And so my journey and learning as a Chef continues.... #😊

01/04/2017

An ode to my journey as a Chef:
It all started with my mum's baking.
I grew up surrounded by the intoxicating aromas wafting through her kitchen. I was a happy child as she truly created magic through her cooking. After studying Anthropology, I decided to dive into the culinary world following her footsteps.
With my parents help and support I found myself in the beautiful campus of the in the Hudson valley . I am grateful for all the intense crazy military style training it gave me to be the I am today. I survived it against all odds. And now 4 years later, my learning hasn't stopped as I learn everyday. I have miles n miles to go before I sleep. Not just as a Chef, but to build a community of conscious foodies, to share and gastronomic traditions, to connect with the and the local producers and to create a ecological farm where I can grow produce for all my creations. My dreams and aspirations keep me going and so does the love for food

30/03/2017

With spring around the corner, I was inspired to bake these buttery, crumbly, delicate with a melt in the mouth texture .These truly bring mouthful of joy topped with orange cream and raspberries. The dough needs to be handled delicately and with love. That's the secret to making these cookies

29/03/2017

Personally I am not a big fan of and I think the era when they were a big fad is over. But they still do please the palate and bring a certain innocent charm & joy to the table. These are ones and my husband loves them.

28/03/2017

with for dinner.

15/03/2017

Feeling , listening to French songs and baking my favourite . Better than croissant as this is pillowy, bready & cakey. Perfect with butter and jam for any time of the day.

14/03/2017

is so theraputic. these beautiful nooks and crannies hiding lashes of , a smear of honey and a sprinkling of cinnamon. made with home made bread is my absolute