Results tagged with 'kurt fogle'
Published Nov. 27, 2013
I had the opportunity to propose a few questions to Chef Jacquy Pfeiffer about his life's work, his book, "The Art of French Pastry," which will be published in December, and his experience as a mentor to pastry chefs around the world. Here's what he had to say.
Published Sept. 25, 2013
Jaceleen Latin-Monagle didn't come to work in the restaurant industry in what some might call the "usual" fashion. Originally an art history major, she's now a sous chef working under Chef Kurt Fogle, creating desserts for four restaurants.
Published Feb. 8, 2013
If you haven't had the pleasure of meeting Chef Kurt Fogle, pastry chef for the SURG Restaurant Group, it's tough to describe what a massive repository of pastry knowledge exists in the brain behind his unassuming baby faced exterior. But, suffice it to say, Fogle is a force to be reckoned with.
Published Nov. 21, 2012
Whether you augment your stuffing with oysters or trade your traditional turkey for Cornish hens, everyone has their own recipes for making Thanksgiving Day special, including Milwaukee chefs, whose Turkey Day celebrations aren't so different from yours or mine.
Published Sept. 19, 2012
Largely due to chemical properties that make it an asset in food preservation, ash has been a part of food culture for centuries. Now, edible ash is available in a number of Milwaukee restaurants.
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