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Hi All! My name is Réka, and I am from Cambridge, UK. I am a chemist by degree, currently doing my PhD in the subject, while I am training as a pastry chef on the side. My main focus areas are recipe development, and utilising science to improve techniques and pastry products – in particular, in modern French pastry. I also have an interest in communicating pastry science in a generally understandable manner, and would be happy if I could contribute to the spread more conscious recipe designing principles one day. I am in prep work at the moment for running an experiment series on glazes, and creating a blog to share accessible science-motivated pastry content. I am very thrilled and eager to see ideas within this community whether from courses or otherwise, and would be happy to participate in sharing knowledge, results as well as encouragement on the way down! If you feel you resonate with my way of looking at pastry, or would be interested in speaking about it, please feel free to reach out! 🙂
Lazara Tresol Casanova, Lyubomira Tuykova Tuykova and juanamandorodriguezaguero2@gmail.com6 Comments-
Hi there, I love your ideas and the way you describe baking as a science. I’ve been practicing this art for many years.
Saludos me encantas tus ideas.y la forma en que describes ka pasteleria como ciencia.estoy en este arte de hace muchos años
18 hours agoTranslated from Spanish
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@juanamandorodriguezaguero2-214565 A fellow pastry chef – so nice to meet you, and thanks for writing! 🙂 Are you working in pastry R&D, or more on the production side in professional kitchen? 👀 I’d be happy to add you to connections if you don’t mind. 🙏
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I’d love to help you with your projects—I’m a pastry chef and I’m here to assist you.
Si me encantaria servirte en tus proyectos soy chef pastelero estoy a tus ordenes
17 hours agoTranslated from Spanish
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@juanamandorodriguezaguero2-214565 Many thanks – I am not currently in need of technical help but I’d be curious what French pastry recipe books people use from all around the world. If you can say any good ones you like, I’d be curious to hear as I often start by analysing recipes I see out there! 🙏
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Your pastry looks delicious!
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@lyubomirat Many thanks Lybomira! Happy you like them! 🙂
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