By Jenny McCoy—Chef Instructor, School of Pastry & Baking Arts
As any restaurant chef who has had their dishes featured in food magazines can attest, there is more than one way to write a recipe. No experience has made this statement more obvious to me than seeing my second cookbook, Modern Eclairs, published during the same period that I have been developing new cookie recipes for the professional pastry and baking program at ICE. In short, I’ve had my foot in both worlds—professional restaurant chef and enthusiastic home cook—for years, and I’ve come to appreciate the significant differences between what we look for in recipes for these very different audiences.
Read on for two recipes from Jenny, as well as tips for writing recipes for both home cooks and professional chefs.