Pastry Codex

Classes on how to make French Macarons Chef Michael has been described as a "designer" Pastry Chef, with his experience encompassing wholesale, retail, fine dining restaurants, hotels, off-premise catering and country clubs. Chef Michael has studied in France and holds a certification in Baking Science and Technology from the American Institute of Baking. Chef Michael's approach to food taste philosophy is that the palate should be like a symphony, with no one taste being dominant over another.