Pastry has captured the hearts of Americans coast to coast, from the cronut in Brooklyn to those cereal- and matcha-dusted churros of Los Angeles. For further proof, look no further than the stories told in the latest installment of the Netflix original series “Chef’s Table” or the continued popularity stateside of “The Great British Baking Show.
Farm-to-table and hyper-local cooking has been on trend for so many years that many in this category don’t see themselves in terms of a movement anymore, but as people making food as food is supposed to be made.
No tasting? No problem. Virtual learning is here for the culinary industry, even without smell-o-vision (or whatever the taste equivalent would be.) In the restaurant industry especially, busy professionals don’t have time for classes on campus during the afternoon.