Ask the Foodie

 

It is kind of strange and a little nerve racking to see your face in the newspaper!

But it is also pretty cool to get into a well published newspaper such as the South China Morning Post!

I am really happy with the article but just have to clear a few things as some information during the interview got a tiny bit mixed up which is understandable as I blabbed about for quite some time while Mischa frantically tried to write down the facts and details.

-I am from Washington State, not Oregon

-At the moment we do not make exactly traditional Italian desserts, they are Italian influenced modern desserts, however we are looking at taking them to be more traditional in the near future.

- I took a course with Albert Adria at the French Pastry School in Chicago, he did not teach french pastry ;)

- Four basic ingredients of bread, I think I did say sugar but meant to say salt! But of course a little sugar speeds up the fermentation process and is used in different bread types. I guess a little sugar never hurts anything! Anyway, I am not known for my bread baking skills, they should talk to the master and buy his new book!

- Although the name of the article is ask the foodie, I am not a foodie, what is a foodie? Everyone likes food right?? The term foodie gives non professionals a title to make them known as knowing more about food than the average person although majority of people have strong opinions and knowledge on food.

- I am humbled at being called an "avant-garde pastry chef". The defintion of avant garde is pretty simple and does define my goals and passion.

Thank you Mishca and SCMP for the awesome write up!

 

Comments

[GregoireMichaud]

This is awesome Ryan! Well done!
BTW, love your description of foodies! ;)

oh, and thanks for the mention and free advertising! :) lol