a tough nut to crack

. ‘Pecan’ by Patti Wilburn My hard little shell hides the tender meat inside To the world a tough nut to crack But on the inside, delicate-fragile Take care when getting to the core Crack my shell too forcefully All the goodness will be crushed Be gentle, peel the outer layer slowly A treasure you…

city of lights

. A few weeks ago … This following text I wrote at the gate at CDG, waiting to board my flight home to Beirut. It is with a tear on my eye I am leaving Paris. I just love the time I am  privileged to spend in the City Of Lights. But for me it…

vienna calling

. It has been almost 30 years since I left Vienna. I lived in many a interesting place. But … I am a Chef, a Chef Patissier, and people do not understand that somebody does not want to live in Vienna, especially if you COME FROM THERE. Don’t understand me wrong. I am quite happy…

ode to olive oil

Olive oil is easily the most understated ingredient in todays kitchen. In some kitchens it gets a prominent place, because it is the thing to have (expensive, exclusive brand of oil), and for some it is just part of making salad because its trendy. Sometimes it packaged in fancy glass bottles that would make “Kosta…

tokyo macaron yaki at le salon du chocolat

Last week there was the Salon du Chocolat held in Paris. It was by accident rather than design that I was in town at the time. I am normally not somebody who has the need to attend consumer fares. But I figured since I am in Paris, might as well pay it a visit. Between…

Pâtisserie Viennoise

. There is a little treasure in the Latin Quarter in Paris. Just down the street from the med-school on 8 rue de l’École de Médicine, 75006 Paris, is Pâtisserie Viennoise. It is a charming little place I must have passed twice before I actually noticed it. There is Sacher Torte and Apple Strudel on…

Let there be no shame on me tonight …

Sacher Cake Sachertorte – Gâteau de Sacher I have spent a few years producing this gorgeous chocolate cake at  K.u.K. Hofzuckerbäcker Ch. Demel’s Söhne, in Vienna. Naturaly I am bias towards the cake of Demel. But the Schokoladenkönig Wolfgang Leschanz of Schokoladenmanufaktur Leschanz, I believe produces the best at this time. Wolfgang was the Production Manger at…

ChefThomas

CHEFTHOMAS   Chef, with over thirty years of experience, ranging from bakeries to first class restaurants in major hotels to banquets for Presidents, Sultans and Heads of States and other famous, infamous and not so famous people. I like to produce my goods using the freshest and best natural ingredients. This is to ensure that…

Ice Cream in Paris … again …

Ice Cream à Paris … The only thing for me that comes close to a good chocolate cake is ICE CREAM. I love eating ice cream and I love making ice cream. There is nothing in the world that tastes like chocolate ice cream that just came out of the ice cream machine …. NOTHING …….