Social media for Chefs: LIKE

March 23rd, 2012 | Posted by greg in Daily life... - (5 Comments)

I still remember 20 years ago when I started working in a small bakery hidden in the Swiss mountains, we had one black color analog telephone hung up on the wall and in the shop we had another wireless phone with a huge metal antenna (which was a spectacular display of technology back then). That … Read more

The Cool Twitter Chicks

March 18th, 2012 | Posted by greg in Daily life... - (10 Comments)
The bird in blue look

The last time Cheryl visited, we sure had a lot of fun! She came back to say hi and needless to say that a proper welcome was due! I threw the Easter factor and my addiction to Twitter in a big bowl of white chocolate and that’s what came out of it an hour later! … Read more

Does Easter bunny lay eggs?

March 16th, 2012 | Posted by greg in Daily life... - (11 Comments)
Blueberry and vanilla egg

This year’s Easter sweets are going to be fruity and flowery! For our traditional Easter sweet table, presented during afternoon tea, we have created loads of sweets around the theme of flower and fruit. Some pastries are made with actual flower such as the orange blossom cake, and others are just designed around the flower … Read more

Growing love at Emmanuel Homes

March 9th, 2012 | Posted by greg in Charity | Daily life... - (6 Comments)

It has been a while since the funds gathered on this very blog made their way to Emmanuel Homes in Kudat, Malaysia. After a long-overdue update, here is what the money you gave for the children of Emmanuel Homes have become. Howard and the kids have built a massive vegetable patch and have so far … Read more

Biscuit Japonais a la coconut

March 2nd, 2012 | Posted by greg in Daily life... | Recipes - (31 Comments)

During my apprenticeship (many moons ago) one very popular petit gateau was called Japonais, which literally translates in English as “Japanese”. The other day, I was reading random tweets and found one speaking of that very same Japonais pastry. I was so surprised that someone actually still talks about it! I did a quick search … Read more

The first pieces made of full chocolate!

Watching the occasional (good) movie at home and munching out of a rough paper bag on hand rolled truffles, freshly made with the best chocolate is definitely quality time that I enjoy very much! When I started baking 20 years ago, I remember folding the butter gently in the almost cooled ganache, to later roll … Read more

Stay calm and try to smile! :)

It’s right next to the 10’000 Budah’s Temple in Shatin that resides one of Hong Kong best honey maker: Mr. Yip from Wing Wo Bee Farm. Before I even start to describe the honey, I believe important to bust one myth that is usually people’s first reaction when you talk about honey produced in a … Read more

Cooking show host Hilda ready to share her views on social media

Last night was the social media week  day for the Food and Beverage industry. Spending the evening with people you’ve been chatting away countless times through social media without actually having met them before is one of these moments where you talk to someone face to face for 2 minutes and you feel like you’ve … Read more


To celebrate this year’s commercial lovely tradition of Valentine’s Day, I thought we had  to give hearts a rest. Instead, I thought nice to give this year’s creation a bit of a floral touch based on the “deeply-in-love” red velvet cake! A long and very thin slice of red velvet cake, the classic type, laying … Read more

Snapshot 1 (2-6-2012 11-04 PM)

While Europe breaks all the sub-zero temperature records in history, we’re harvesting organic strawberries on this side of Earth! We’ve just started getting a great and steady supply of homegrown organic strawberries from Zen Farm. Delicious, beautiful and local to the point where I had to create seasonal desserts with it! Generally speaking, strawberries are … Read more

Microplane grater, 100% Peruvian Cacao!

The way Willie talks about his chocolate and the whole enthusiasm around it in his TV show has always left my mouth watering. The problem is that I could only imagine how his “world class” chocolate would taste… and licking the TV screen didn’t help much! And so, being on the other side of Earth … Read more

The frozen oil in blocks

Thinking about the next dessert you are going to prepare to impress the neighbors? Here is a little hint that is actually going to be a fairly big for the 2012 food trends. Something that is locally grown, fresh, healthy and innovative in desserts. Fresh herb infused oil. I know. You just wanted to click … Read more

Gourmand World Cookbook Awards 2011

January 27th, 2012 | Posted by greg in Books | Daily life... - (24 Comments)
Great team work can move mountains!

Got Cheese? and La Boulangerie!  A few weeks ago, I was thrilled and very humbled to have received awards for both books. The awards were respectively best cheese book and best bread book in Hong Kong. That said, I am taking this very lightly as I am not sure there was anyone else publishing a … Read more

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