[Pastry Diary] Jean Georges Shanghai

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In preparation for my move to Paris to attend ESCF-Ferrandi’s Intensive Professional Program in French Pastry, I recently completed an internship at the pastry kitchen of Jean Georges. On my previous visits to this famed restaurant as a customer, I’ve passed by its open kitchen a few times and admired the little busy bees buzzing around…

But now, I’m on the inside.

Where the magic happens!

Desserts at Jean Georges are intricate ensembles of many components. Take this butter milk panna cotta, honey dew sorbet, crispy sesame for example.

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