“I’m obsessed with chocolate mousse; light silky-smooth texture is pure indulgence. But my family? They are always worried about eating raw eggs in traditional recipes. That all changed when I made my chocolate mousse tart. One bite of that rich fluffy filling in a buttery crust and they were converted, no more raw egg fears, just empty plates and demands for seconds.” - Caleb Naidoo / Student Chef
Read More“I have always loved lemon and ginger. When I was younger my mom would make lemon meringue, so the taste of lemon reminds me of my childhood. While my mom would make a lemon meringue with a basic tennis biscuit crust, I prefer to have a ginger biscuit crust as I think lemon and ginger are one of the best flavor combinations.” - Noah Cramer
Read More“These rolls are made with delicate, flaky phyllo pastry, a smooth semolina custard filling, and pistachios, finished with a drizzle of fragrant sugar syrup. They are surprisingly simple to prepare, yet impressive enough to serve at special occasions or celebrations.” - Sophia Drakopoulos
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