This weekend I'll be filming my first-ever deep dive into the world of patisserie. I’ll be sharing the techniques I love and the tiny details that make a huge difference in the final product. I'm a total beginner at video editing, so please be kind while I find my rhythm! Look for the first drop early next week. I can't wait to share this journey with you all!

I wanted to keep things simple: B&W is just a place for us to hang out and get better at the things we love doing. I’ve reached out to some friends and experts who are going to be dropping in soon to show us how they do what they do. We’ve got: - Top chefs (sharing actual kitchen secrets). - Chocolatiers and servers (to talk about the little details that matter). - And a world-class sculptor (who is going to show us some pretty incredible stuff). There will be much more... The goal here is pretty straightforward: a space where legends share wisdom and rookies master craft, without any of the ego or pressure. While I get the first few videos ready, I’d love to know who’s here! Drop a comment and let us know what you’re working on or what you’re interested in learning. Whether you’re a pro or just starting out, we’re happy to have you. Talk soon!

Within the Skool ecosystem, we are incredibly fortunate to have direct access to experts across every niche. For our community, the focus remains on the crafts we love within the wider hospitality industry. I reached out to a few community owners in Skool, all with diverse backgrounds, to ask one pivotal question: Could you tell me the specific moment you realized you couldn't go back to "grocery store" standards? Here are the responses from two of the experts. Bruce Nollert - Chef, Coach & Entrepreneur. Bruce is the creator of the Cultivated Cooks community. His evolution from the professional kitchen to holistic advocacy is a masterclass in culinary purpose: "My journey has led me from starting out learning how to properly prep, clean and cook through really great systems. Then I got really interested in fine dining and all the fancy molecular techniques. Then I realized those were more for me and vanity metrics. I then shifted into fermentation and foraging and started to feel reconnection to nature, that led back to the farms. Then I got into feeding the community during Covid wand working with foodbanks and teaching underserved folks how to cook. That’s when I started to reconnect to the power of food for connection and keeping us connected to Mother Nature. I became interested in holistic nutrition and began to study that. I also became aware of the corruption behind food with the big corporations and how them so well engineer food to hijack our biology and psychology to keep us hooked and also saw from my time as an R&D chef how much shit goes into food to save money and increase shelf life. Now I focus on how food can literally shape your reality and how it impacts your gut and brain and more importantly brings and keeps people together in world that is designed to keep us isolated while tricking us to think we are connected." @Henry Hunter - Author & Founder of Crust & Crumb Academy. The legendary Henry Hunter manages a community of over 50,000 bakers and authored the compelling book, The Loaf and the Lie. His "threshold moment" began with a humble apprenticeship in Germany: