How to Make Puff Pastry Coins

I graduated withhonors from L'Academie DeCuisine's professional program in Gaithersburg, MD.After my graduationfrom culinary schoolI began to develope my own unique style working at the nationally acclaimed Old Ebbitt Grill and Red Sage restaurantsin Washington, D.C. For the last seven years, I have been providing unparalleled value as a personal chef and caterer for an array of clients in the Washington metropolitan area. As demand for my services grewI began to rent space in commercial kitchens. In 2005, realizing thatI wanted to teach as well as prepare food formy clients,I purchased Ronaldo's of Potomac,a cooking school in the Kentlands to expandmy offerings and to sharemy love of good food. While I still love the challenge of catering, I now offer cooking classes and supper clubs. As a small business owner I havenever lost sight of the personal touch that all of my clients want and deserve. Irarely provide services to more than one or two events per day in order to provide the individualized service for each and every event. Allof myfood is prepared fresh at Chef Bryan's Kitchen using only the finest ingredients. Fueled by my lovefor food and the opportunity to share that love in so many ways.