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Renaissance Culinaire
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Renaissance Culinaire's Page

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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

Renaissance Culinaire

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 —

Renaissance Culinaire

Hot Pepper Gingerbread Muffins with Orange-Maple Butter

Thanks Darwin Be

Continue

Posted on April 21, 2008 at 12:41am —

Renaissance Culinaire

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

Renaissance Culinaire

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
 
 

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andrew

spice and there us in modern cooking today 2 Replies

Started by andrew. Last reply by andrew Apr. 13, 2008.

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