Why would I want to roast my cauliflower/broccoli, et’al veggies without silicone or parchment and place them directly on the pan instead?

Setting up your kitchen for dessert-making success involves considering several factors, including the balance between essential tools and nice-to-have items, along with implementing efficient organizational strategies. After the holidays is a good time to reassess our kitchens. Join Chef Fran Costigan, Rouxbe Director of Vegan Pastry, in her home/test kitchen for an engaging and essential event designed for everyone wanting to create a more efficient, functional, sustainable and visually appealing space. In this interactive session, Chef Fran will explore best practices for creating your optimal kitchen setup, drawing on her extensive experience in restaurant kitchens and her recent home kitchen renovation. Emphasizing the importance of thinking outside the often-outmoded kitchen rulebook, she invites you to consider, for example, whether your pantry or baking pans must be confined to the kitchen or moved elsewhere. Is it possible to establish a dedicated pastry kitchen within a kitchen used for also for savory meals (e.g., family, or personal meals)? Chef Fran will delve into the practicalities of setting up a functional kitchen that aligns with a reasonable budget, offering insights gained from her recent kitchen renovation. Get ready to plan and implement with efficiency and joy, leaving frustrations behind.