Laura Herman, CECP, Pastry Chef of Shoreacres (Lake Bluff, Ill.), a small, prestigious club outside of Chicago, discusses how she enjoys working at the club because of the quality standards the membership demands and how it allows her to be more creative.
In this video, she shares her love for making ice cream and divulges her recent creation: champurrado ice cream inspired by the chocolate-based Mexican masa drink. She also discusses the challenges she overcame taking the Certified Executive Pastry Chef (CEPC) exam.
“For myself,” she says, “I wanted to prove that I could accomplish that goal.”
