Happy Christmas day… at work!

December 25th, 2011 | Posted by greg in Daily life... - (6 Comments)

Merry Christmas everyone! For Christmas, we’ve hosted a massive charity event in our ballroom and it feels really good to work for a good cause, even if you’re away from your family. This year, we did setup a Panettone table where we carved out giants weighing 10 kilos each! Absolutely superb quality, served with sabayon … Read more

Seldom were the days where Arlette and I couldn’t meet… She has been part of my sweet life for as long as I can remember and for that matter an important part that is. I spent countless hours with Arlette, late into the cold winter nights of the Swiss Alps; she was always there to … Read more

Korea weather report: – 12°C….  so, how do they do it? Despite everything, they are here! With their sweetness, flavor and texture, Korean strawberries beats any day their counter part imported from anywhere in the world at this time of the year. Of course, I am talking large scale and decent price. During the summer … Read more

The cinnamon conspiracy.

October 15th, 2010 | Posted by greg in Daily life... - (0 Comments)

With the festive season approaching fast, time is yet again to fine tune our bread and pastries. Today was cinnamon rolls day! Our filling is pretty much the same as before, using butter, muscovado sugar and of course cinnamon powder. We didn’t use that Chinese cinnamon bark you can see on the photo (… I … Read more

William Pear & Thyme

September 18th, 2010 | Posted by greg in Daily life... - (1 Comments)

Going along with the season, we’ve received awesome William pears from the French orchards of the Loire valley. Underneath their fragile skin hides a smooth and juicy flesh delivering that typical William pear fragrance. Yet, when tasting these fruits, remember to do it at room temperature. Cold fruits never render their true features since coldness … Read more

Me, myself and palm sugar.

August 26th, 2010 | Posted by greg in Daily life... | Recipes - (4 Comments)

Janet happened to read my regular column on WOM guide, and in relation with my product quality philosophy, she sent me a note and eventually ended up sending me samples of pure palm sugar from Indonesia. Although I have been in Asia for a mere 12 years now, I shamefully never bothered to try much … Read more

Patisserie Tony Wong – Hong Kong

August 19th, 2010 | Posted by greg in Daily life... - (0 Comments)

As my friend Arno said in one of his latest interview, us, hotel Pastry Chefs are often left in the unknown of whether we are on the right track or not. We surely get some feedback form our bosses and from some customers, but overall, our interaction with customers is far less than when we … Read more

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