Soy Laura Peters, vivo en El Salvador y en pandemia decidí, por cuestiones de salud de mi esposo, renunciar a mi trabajo. Tengo 32 años de trabajar en la industria química, de ellos 19 en Control y Aseguramiento de la calidad de la Industria farmacéutica. Siempre me gustó la cocina, soy bisnieta de una cocinera profesional alemana, hija de una cocinera que no pudo ser (y fue docente: le decían Tante Alicia sus alumnos) y bueno, la veta que no pensé tener afloró. Comencé a dos meses de estar sin trabajo un negocito en mi casa, vendiéndole a amigos. comida argentina y postres alemanes (sí, uní mis dos mundos). Luego me pidieron pan y ahí conocí mi pasión. Hoy soy panadera y pastelera de profesión., pero la panadería está tomando el control de mi vida. Amo la química culinaria y la aplico casi a diario.

Bueno, no sé si se puede, creo que sí. Les comparto mi emprendimiento para que vean mis locuras. Además de cocinar por pedido, hago mis experimentos. Mi cocina es mi panadería y mi laboratorio de desarrollo y locuras. Me gusta desarrollar panes nuevos, los formulo yo y creo que el pan debe ser un alimento, no un generador de inflamación crónica. También me gusta hacer panes que no existan en el país y tengo mis panes de espelta, centeno, cebada, garbanzos, arroz y sorgo.

Estoy con la locura de aprender a hacer panes sin gluten y , aunque no puedo venderles a celíacos porque yo manejo todas las harinas con gluten, puedo tener algo para quienes elijan no comer las harinas tradicionales. Quiero aprender a hacer panes de sarraceno, Teff y otras harinas y por ello me tomé un montón de cursos aquí. Es más, perfeccioné un pan de arroz que aprendí aquí y que la corteza se hacía vidriosa al día siguiente por la retrogradación del almidón del arroz. YA es parte de mi menú.

Bueno, creo que ya conté un montón y podría escribir por horas jajaja. 🙂

Serán bienvenidos a mi lugarcito si lo quieren visitar. Déjenme un comentario perdido, para saber que son de aquí.

https://www.instagram.com/tantealicia29/

https://www.facebook.com/TanteAlicia

The ‘Get-to-know-me’ Post

Born in Ireland, spent most of my life in Russia, and currently in Tashkent, Uzbekistan.

I don’t have a family so I cook for myself, but I love hosting dinner parties. Because I have lived in places that some people know little about (the Arctic, Albania, Estonia, now Central Asia) I dream of sharing the dishes I have learned with the world. I plan to make a recipe calendar for 2027 and give it to friends and colleagues, and see if there is interest in my food and travel stories. Ultimately I would love to write a food-travel book.

I have no training. I just go to masterclasses wherever I happen to be, and I research dishes that are not just traditional in that country, but specific to each town I go through. I believe in eating locally and seasonally. Uzbek markets are blowing my mind with their produce!

I think I am good at cakes – even though as a diabetic I don’t eat them, I give them to my students – , I think I am knowledgeable about Cretan and Albanian food, and believe it or not I have a huge experience cooking foal, rabbit and reindeer!

I tend to cook only what I personally like to eat, and because I cook small portions and am constantly trying new things, I probably don’t get the chance to perfect everything. That’s where Scoolinary challenges me to try harder, be better.

I love chopping vegetables – it’s my happy place – and I dream of getting a day in a real kitchen to chop their veg and learn how real chefs go about their work.

Hi All! I also wanted to join this because I am all for connecting over shared passion for food, and given the very nice and interesting answers before me I needed to find some time to dedicate to a proper answer! 🙂

Here is all there is to know about me:

My name is Réka Horváth – I am originally from Hungary but currently I live in Cambridge, UK, where I am studying for my PhD in theoretical chemistry. (In my case, this means quantum theory – I am interested in the processes behind chemical reactions at the level of molecules. I generally do a lot of maths to design theories that others could use as a computer code to simulate medicine or materials they would be interested in developing.)

My other love is baking, and in particular modern French pastry and avant-garde pastry techniques. I have no official training in this field – I would consider myself as an enthusiastic hobbyist who is serious about understanding the craft. (Interestingly, I also have a relative – similarly to Laura – who worked in this industry however. My great-grandfather was a famous pastry chef in Transylvania, known for his two popular confectioneries and innovative pastry work. Ironically, I only got to know this from my family after I started to be interested more in baking – and I am only sharing this here because I found it very interesting that other people in the community have similar relatives, so affinity for food making may be genetic afterall! 🙂 )

My own interest in baking started approximately two years ago when I moved to the UK by myself and found it very hard to cope with challenges of being an immigrant, and dealing with cultural differences. In that situation, I found out that cooking & baking can have very grounding effects under stress, and so I kept going after trying to make some of the dishes I loved myself. Interestingly, baking didn’t even come up for me naturally – I baked my first chocolate chip cookies only because a Cookie Monster was accompanying me on this journey to the UK, and I thought I am going to make him some food as well if I cook for myself. 🙈 However, to my complete surprise, other people loved my bakes, and so I tried more and more things, and last year, I got to the point after seeing some shows about high-level baking that I would also like to be able to create those beautiful pastries and Michelin-starred dessert plates. So I started to train myself in September and haven’t stopped since.

My current project is that I would like to combine my chemistry and baking interests and launch a series on a blog and on Instagram about the science of baking from a practical angle that helps me (and hopefully others, too) to understand more about conscious designs of flavour and texture, and also about how to troubleshoot when things go wrong. In addition, I lately have been having thoughts about starting a baking side business related to actual pastry work (mainly recipe research & development) as well as pastry education, but this is more of a long-term dream than anything immediate. 🙂

I would be very happy to connect if people happen to have similar interests to mine and would like to discuss, so please do send a message or something if you’d like to connect! 🙂

Here is also a picture of Cookie Monster and myself up for the next baking challenge ahead! (Pictures of the result of this are soon to be added! 🙂 )

Move Photo to...

No albums found. Please create and select album.

Albums

Album Title

Privacy

Public All Members My Connections Only Me

Cancel Create