Welcome to our sixth Table Talk episode! In this occasion, we're delighted to host Nicole Plue, Director of Pastry Arts at San Francisco Cooking School.
A James Beard Award winner for Outstanding Pastry Chef in 2010, Plue’s extensive resume includes pastry chef on the opening team of Danny Meyer’s Eleven Madison Park in New York City and recipe developer for the pastry and baking segments of Martha Stewart Living Television. Most recently, she was the executive pastry chef at the Michelin-starred Cyrus in Healdsburg, Calif., which closed in 2012. However, when she learned of the new Professional Pastry Arts Certificate Program at San Francisco Cooking School, Plue saw an opportunity to be part of a cutting-edge curriculum and help develop the future talent of the industry.
Nicole is happy to answer a variety of questions from pastry techniques and baking, to cooking and teaching. So if you ever wonder what's the secret to making a perfect soufflé, here's an excellent opportunity to pick the brains of a master.
We’ll be taking your inquiries from now through May 10th, and we'll share Nicole's answers on May 13th.
More about Nicole Plue here:
Check out the previous Table Talk with Amanda Haas here: http://www.chowhound.com/post/table-t....
* Bio courtesy of Charles Duerr.
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