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Burgie Dew

@chefboyardew

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Private chef👩🏼‍🍳🍰 @bb_dew
French trained
Lowcountry flavor, French technique
Inquire for private meals, catering, dessert orders, and more

POSTS STORIES REELS TAGGED

PASTRY—CHOCOLATE WEEK 2:
Banana rum bonbon, Gianduja bonbon, galaxy raspberry bicouche bonbon, almond rocher, snickers bar, this week’s bounty, strawberry chocolate, aftermath of coloring strawberry chocolate with spray gun😁🤧 taken in Gastronomicom Culinary School by @chefboyardew

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a year ago

CUISINE—HOT STARTERS AND FISH WEEK 2:
Roasted monk fish with red wine, red cabbage purée, and crispy flower petals; squid, shrimp, and mussels like a paella with farce fine mussels, “trompe l’oeil” squid ink pâte brisée shells, and crispy rice tuile; Parmentier soup with chanterelle “royale” and poached quail eggs; octopus for the Tielle Sétoise and my friend Charlotte😈 taken in Gastronomicom Culinary School by @chefboyardew

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a year ago

PASTRY—PLATED DESSERTS WEEK 2:
Fromage blanc mousse, lime, and strawberry; tatin apple, pecan sablé, caramel dressing; citrus verbena tarte with lemon siphon; lemongrass panna cotta with melon tartare, candied kumquats, and sesame tuile; chocolate palet with tonka bean ganache and opaline taken in Gastronomicom Culinary School by @chefboyardew

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a year ago

CUISINE—COLD STARTERS WEEK 2:
Lobster salad, foie gras with bread ice cream, and salad with potatoes two ways, chestnuts, raw foie gras, and truffle vinaigrette. taken in Gastronomicom Culinary School by @chefboyardew

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PASTRY—ENTREMETS WEEK 2:
Cheesecake passion, passion fruit entremet (cake), macaron workshop, tarte citron with meringue, Paris-Brest eclairs, and Paris-Brest tasting and debate over what type of paste was used. Also why I gained 25lbs over there😁 taken in Gastronomicom Culinary School by @chefboyardew

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CUISINE—MEAT WEEK 1:
Pork tenderloin Wellington with guanciale and crusted lamb chops with crispy couscous and cèpes. taken in Gastronomicom Culinary School by @chefboyardew

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PASTRY—BREAD WEEK 2:
My first croissants, pain aux raisins, sourdough boule, assorted financiers, cumin feuilletés, and flan parisien. taken in Gastronomicom Culinary School by @chefboyardew

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a year ago

STRAWBERRY CAKE DROP: 3 almond cake layers, brown sugar lemon soak, strawberry compote, fresh strawberries, and strawberry Swiss meringue buttercream. Call or text at (843) 813-5655 to snag one of the three.

Full transparency I feel like a total boomer making these reels so we’ll see if this becomes a regular occurrence or not. In a perfect world, word of mouth would suffice forever but it ain’t the world we live in😃 taken in Charleston, South Carolina by @chefboyardew

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CUISINE—FISH WEEK 1 taken in Gastronomicom Culinary School by @chefboyardew

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DESSERT—CHOCOLATE WEEK 1 taken in Gastronomicom Culinary School by @chefboyardew

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a year ago

CUISINE—COLD AND HOT STARTERS WEEK 1:
Ratatouille with a poached egg, soft boiled egg with hollandaise, and french omelette. taken in Gastronomicom Culinary School by @chefboyardew

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a year ago

Alright y’all…I’m finally doing it.

I’ve been sitting on tons of France food content in my camera roll since my last post and before I can start updating y’all with all that’s been going on since being home, I have to unload the culinary school pics first. If you know me you know that ruminating on how to best organize the insta stuff has caused me way too much mental anguish so I’ve decided I’m throwing any marketing savvy and perfectionism to the wind and I’m just going to post one pastry carousel and one cuisine carousel a day until the feed is updated.

Pastry school was organized like this—3 months, each month divided into four weeks:
- bread week
- entremets week (cakes)
- plated dessert week
- chocolate week
Each month increasing in difficulty.

So I’m picking up where I left off, PLATED DESSERTS WEEK 1:
Frozen nougat, baba au rhum with coconut rice pudding, chocolate lava cake with crème anglaise, tiramisu, and blueberry pavlova.

PLEASE ENJOY!!!❤️❤️❤️

And as always, thanks to everyone for the immense support and love.

Bisous,
Burgie😘😘😘 taken in Gastronomicom Culinary School by @chefboyardew

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