Tselani
Thanksgiving is just one short day away. Here’s a little story I wrote a couple years ago about the adventures of brining my first holiday turkey.
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I finished my education at Le Cordon Bleu Paris one year ago. Now that I have my own business, I’m realizing there are some lessons they didn’t teach us.
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Nothing beats homemade pasta. The first time I made it, I was blown away by the taste and texture. I swore I would never eat the dried stuff again.
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I’m back in the City of Light, and its charm wraps me up like a warm blanket. Although I lived here for almost two years, I can never seem to get enough of the sights, sounds, and tastes that is Paris.
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With the holidays just around the corner, it's time to talk turkey. Earlier in the month I did just that, filming a video on turkey from beginning to end. Want to learn more? Then click below.
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