Mirror Glaze


50g water
150g glucose
390g sugar
260g heavy cream
120g gelatin mass (1:5)
135g cocoa powder
100g condensed milk
100g neutral glaze Read More

White Chocolate Glaze

Each summer, I work on a plan to better our existing culinary program at Jean Augustine Secondary School. Since the school first opened in the fall of 2016, I have been taking steps every year to improve the delivery of the program, and ensure that it is engaging and enjoyable for the students. We started off slowly, setting up our new kitchen and preparing meals for staff and minor events. Soon after, we were able to make a connection with a local food bank and our students are now serving the community by preparing meals for those in need. This year, I plan on introducing a few new things to challenge them: fermenting and preserving, glazing mini cakes and entremets, and artisan bread baking. Read More