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Chef Denise Breaking into the food publishing industry is about as easy as a lactose intolerant digesting a pint of French vanilla ice-cream. So I decided to create my own forum where I can write about how the selection of desserts at Spanish restaurants is embarrassingly predictable and share recipes like the best damn chocolate, chocolate chip cookie you’ve every eaten! This blog is a work in progress. I invite you to travel with me on my newest adventure. I don’t know where it will take me, but I plan on enjoying the ride! So why, “An Educated Pastry”? What else would you call a blog written by a former teacher turned pastry chef?