Michael J Cirino
Pâte de fruit is boring.
Maybe I should qualify that by saying instead that there is a reason why it ends up on most restaurant petit four programs. It’s fairly easy to prepare in bulk, it has a long shelf life when stored properly, and it’s relatively inexpensive in terms of ingredients and labor. There is a reason why an assortment of petits fours usually represents a round-up of the usual…
If we moved furniture for a living we’d have a bad back or bad knees. We think for a living. We try to create. We try to constantly think of cool ideas. And every once in a while there’s a breakdown in the engine… I guess that’s the price you pay.