Jocelyn’s a professional chef obsessed with cooking from scratch
Over the years I’ve had the privilege to work with great chefs and I try to take a little of the good things I learned from them.
Over the years I’ve had the privilege to work with great chefs and I try to take a little of the good things I learned from them.
“I’m inspired by places like Panadería Rosetta in Mexico City where they combine old-world French techniques with traditional Mexican flavors like pulque, guava, Hoja Santa, and chilies to make lovely combinations of bread and pastries.”
“This dish definitely reminds me of my mom whom I haven’t seen for more than two years. This is for her!”