Recently I wrote about my intention of changing career, which is still in the making. However, a pastry chef job landed on my lap and it was too good to pass. I am working four days a week, having fun working at a restaurant, working with a super funny and talented chef who was born in a town an hour north of Venice. We speak the same language, both literally and figuratively, and he makes a killer trippa, or tripe!
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| Spanish lavender and a very happy honey bee |
I am slowly changing the dessert menu, the dessert of the week is roasted peaches, with port zabaglione, lemon verbena ice cream, and pistachio streusel. Can't wait to go in tomorrow to find out how it sold the first night.
A better post with recipe soon....
