Priscilla Martel

Let's chat through my tips and tricks for developing your own recipes! From idea to plate or plate to print (official recipe). We can look at how to find inspiration and translate that into a delicious dish. I will talk you through the steps for writing clear, vibrant recipes that capture your personality while making them useful to your readers/friends/family/yourself!

This session is meant for the aspiring chef, those just starting their culinary careers or the mid-career professional looking for inspiration. We can talk through the types of culinary careers that exist, and I can share more of my background on being a cookbook author + recipe developer + restaurant owner + food writer!

This session is all about almonds! Whether you are a baker, grower, or simply curious, let's chat! On a trip to Morocco with a group of food importers in 1994, I became fascinated with almonds. There I first noticed that not all almonds are alike. The brown, flat dusty nuts I ate there were enormous. The size of my thumb, they had deep ridges and a bright burst of almondy taste. That chance encounter led to many things including a full-time job working with nuts.

Let’s crack open your curiosity about the elegant and versatile almond, how to incorporate it into your cooking or develop enticing new products using them. 

Time, temperature, ingredients. What all goes in to baking success? This session is meant for the home bread baker to take their skills to the next level. I'll help you lose your yeast anxiety by mastering the 7 key steps to making bread. Join me in my kitchen!