18/05/2026
I’ve been a bit quiet on here lately because I’ve been busy behind the scenes focusing on my apprenticeship. Sweet Submission has taken a little bit of a back seat while I’ve been deep in learning, practicing, and building my skills in the kitchen. 🔪
Over the last few weeks I’ve made chocolate mousse, vegetable frittata, brown jus, my very first galette crêpe, fresh pasta with pumpkin purée, and palet bretons (French shortbread). I’ve also been working on dressings like balsamic vinaigrette, plus polenta chips done two ways.
There’s been a lot happening behind the scenes, a lot of growth, and a lot of learning, even if I haven’t been posting as much. Sweet Submission is still here, just evolving alongside this new chapter. 🫶🏼🔥