21. Coffee with Anna Gordon — The more adjectives used to describe a cookie, the better

Today in this episode of the Scoolinary podcast, we share a "work coffee" (americano with oat milk) with Anna Gordon, a project-manager-turned-pastry-chef who's almost literally made it her business to enchant her customers with cookies that range from classic to irresistably creative. She explains how not to take food too seriously (in the very serious business of food) and reveals the inner compass that guides her as a professional chef. She also tells us the one rule that can be bent but not broken when it comes to sweet creations. We get a little preview of what's coming to her cookie company, The Good Batch, based in Brooklyn, NY (listen closely to learn how to recreate her Valentine's Day Charm Cookie in your own kitchen) and she explains what makes the cookies in her Scoolinary course distinctly American. Cookies are really plated desserts in hand-held format, according to Anna, so get inspired to spin off some cookie creations of your own!If you want to know more about us, go to https://www.scoolinary.net/?utm_source=podcastWe are waiting for you on our social networks:Instagram: https://www.instagram.com/scoolinary_en/ Facebook: https://www.facebook.com/Scoolinary You can get more information about Anna's online course, American Cookies, at https://www.scoolinary.com/?post_type=sfwd-courses&p=491538

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