— Bryan Fitzpatrick

Puff pastry is a thing that we're talking about laminated dough here and it's very fresh in my mind because in my building we have a group of women who are in this wonderful organization called Le Des, the Philadelphia chapter. Chef Kathy Gold is here and chef Chef Kathy Gold will be the president next year. I'm digressing, but there's a point. And Kathy, chef Kathy did a live event, uh, all about vanilla. So if you're interested in learning about vanilla, go to the life of Ensa Library. But we live also in this building with a legend. Her name is Esther, spelled Esther, but she's French Esther McManus. And she taught Julia Child to make Kok on television years ago. You can, you can Google Esther Ster McManis Julia Child and you can watch and you can learn some things Brian about it. But my daughter-in-law was visiting from Los Angeles this week with my granddaughter and they said, you think chef er will show us how to do puff pastry? And it is a really, it's a process with a lot of turns. And when we were there for four hours, we made one and Chef Aser had to, she made the dough the day before in order to work with it. So Brian, there are so many reasons that your puff pastry didn't rise or came out broken. It has to do with the flour. It had to do with how many turns you did and were they proper. Had to do with the chili in between and the way you paddled your butter. So just keep trying.

Kathy Gold's Live Event

Esther McManus and Julia Child