Blog Archives
Every year when winter rolls around, it’s time to make soup at work. Frigid from plummeting temperatures, clients and staff want warm, flavorful liquids to defrost their bones.
I’ve always liked brunch- it means that I’ve slept in, and am still going to get some good breakfast food, which is my favorite. A good friend of mine gave me a gift certificate to The Inn at Negley; a Bed and Breakfast place that I had never heard of. It’s in the heart of Shadyside, so we hopped in the car and were off to eat.
Recipes and how to make hollandaise, tomato sauce, bechamel sauce veloute sauce, and demi glace sauces. I’m a graduate of The Pennsylvania Institute of Culinary Arts, and hold a Bachelor of Science in Human Resources Management. I’ve cooked at various hotels, restaurants, and other private establishments during my 20-plus years in the culinary arts.
