Learn how to scale a recipe from home cooking to professional food production. Avoid the most common mistakes and create consistent, scalable recipes for commercial kitchens. Leonardo Vazquez-Pexels INTRODUCTION When a recipe works at home, it’s easy to assume it’s ready, but in professional kitchens, a working home recipe is only the beginning. Scaling a recipe for production is where most food concepts fail. I must say that the most common mistake has nothing to do with flavor. It's about...

On March 28th, MONDAY Haircare Popped up at Butler Bakeshop NYC presenting their Haircare products. Butler created an special menu of drinks and pastries for the experience. Head Chef Florencia Cusumano was in charge of the creation of the four pastries of the event. THE PASTRIES Marble Butter Croissants Dipped in white and strawberry chocolate. Gluten Free Tarts Vanilla cream, strawberry buttercream and strawberry powder Sugar Cookies Vanilla bean cookies with bold strawberry glaze Pink...

How I developed a new pastry menu for one of the best argentinian empanadas shops in NYC. I met Mario Vivas, Criollas Baked Owner, many years ago in NYC. But it was in early 2025 that he asked me to develop new products for Criollas. As a Chef, I found that one of the most exciting and passionate tasks for me is to create and innovate every time I have the chance. That's why I came up with ideas that would link Argentina's beautiful ingredients with NYC culture and interest. ARGENTINA IS IN...