Renaissance Culinaire's Page

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Annalise Keller left a comment for Renaissance CulinaireMay 24

Profile Information

Level Of Cooking Expertise:: Professional, Foodie, Chef

About Me:: A wife and mother. And a poet. I got my chef certification at age 20. I have spent time as a stage hand, working on such things as Cirque Du Soleil. I also spent time as a biomedical tech.

After having children I was able to focus on who I am and where I really want to be --- and that was back in the culinary field. Now I am a student who is close to completing a degree in Professional Baking & Pastry Arts Management. I have many interests, including photography and enjoy sharing my love of food and use of creative writing. I hope to start my own baking business in the future.

Website:: http://abstract2collective.blogspot.com/

Favorite Type Of Cooking:: rustic, with lost of exotic spices.

Renaissance Culinaire's Blog

Contest : 5 Cookbooks to Give Away!

Hi, everyone I am having a contest on my food blog, the deadline is April 30th.

5 people will be chosen at random to receive The Sweet Melissa Baking Book.

Please see this post for more info:

Contest

Posted on April 25, 2008 at 5:35pm —

Hot Pepper Gingerbread Muffins with Orange-Maple Butter

Thanks Darwin Be

… Continue

Posted on April 21, 2008 at 12:41am —

New Post Teaser | Review - Morimoto : The New Art of Japanese Cooking

"This book showcases why Chef Morimotow is at the axis of a foodie empire, in this creative and intuitive take on Japanese cuisine. When I read this cookbook, I felt like the foodie version of Being John Malkovich… Continue

Posted on April 14, 2008 at 7:17pm — 1 Comment

Recipe Carnival : 24 Popular Recipes Revisited

These are some of the most visited recipes this blog has to offer:

Popular Recipes on Renaissance Culinaire (food blog)

Click on any of the links to read the original blog post.

… Continue

Posted on April 13, 2008 at 7:57pm —

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At 12:23pm on July 14, 2008, andrew said…: hi i like what your doing if you would like to interact with chef dekannwarri then drop me a line im sure we have lots to talk about on a proffessional level