Today was a blast from the not so distant past. Earlier this week my former manager from WS called to ask if I would like to promote The Gilded Tongue and go in as a Guest Chef. I was elated at the opportunity and agreed right then and there. My only question to her was,”What’s the theme of your current floorset?” When she responded with France, I knew exactly what to do. Everyone loves macarons and eclairs!

I had such a wonderful time seeing my friends and former class members, as well as the new faces. It couldn’t have been more of a treat. However, It seems to me that whenever I leave my kitchen and cook in another Murphy’s law comes speeding toward me.

The pate choux recipe needed adjusting. The pastry cream did not set up fast enough. And the vanilla macaroons flattened out. (Don’t worry the recipes that follow have already been adjusted.) Through it all, everything came out delicious and beautiful. Everyone including myself was beyond happy with the class, and I for one cannot wait for my next cooking demonstration at WS.

Thank you so much for having me WS @ Town and Country Village in Houston! You guys are simply the best.