Sook Bakery Ridgewood's Newest Fresh Baked Bread Shop
Автор: Chris Estro
Загружено: 2019-05-31
Просмотров: 3111
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"The delicate Korean pastries from my mother’s kitchen had captured my imagination at a young age and set my path in life.” Keum-Sook Park
Sook began her education in high school, apprenticing in Seoul’s finest bakeries and pâtisseries. While learning the craft, she was fascinated with combining pastry styles and flavors from different cuisines.
She then went on to New York for technical education at the Institute of Culinary Education (ICE) and the French Culinary Institute (FCI). After graduating, Keum-Sook had stints at Jean Georges, under Iuzzini, at Bernadine, under Laiskonis and et Financier, under Bedoucha. She then move to Payard Pâtisserie & Bistro in Manhattan, where she spent a few years working and studying under François Payard. While there she continued specialty training in sculpting, sugar confectionery and chocolate with world-renowned chefs at the "Center for Advanced Pastry Studies (CAPS @ ICE)".
Keum-Sook served as personal pastry chef at a private kitchen in the Hamptons, while developing her brand ‘Sook Pastry’.
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