Genot Boulanger: Difference between revisions
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*Former editor of the Madrone Leaf, 1998-2000 | *Former editor of the [[Madrone]] Leaf, 1998-2000 | ||
*Former guild head of the [[Madrone Culinary Guild]], 2002-2004 | *Former guild head of the [[Madrone Culinary Guild]], 2002-2004 | ||
*Cuisinier of the [[Madrone Baronial Banquet XXXVII/2003]] (Silk Road) | *Cuisinier of the [[Madrone Baronial Banquet XXXVII/2003]] (Silk Road) | ||
*Editor of Feudal Gourmet pamphlets: ''Dining on the Edge, Vols. I and II''; ''Silk Road: A Culinary Journey to the East'' | *Editor of Feudal Gourmet pamphlets: ''Dining on the Edge, Vols. I and II''; ''Silk Road: A Culinary Journey to the East'' | ||
Madame Genot Boulanger has happily cooked for and supped with the populaces of [[Wyewood]], [[Williamsgate]], [[Madrone]], [[Porte de l'Eau]], and the College of [[Saint Bunstable]]. She was a member of the 15th century Burgundian household La Maisnie with Maitresse [[Anne-Marie d'Ailleurs]] and was apprenticed to same lady to study culinary history and | Madame Genot Boulanger has happily cooked for and supped with the populaces of [[Wyewood]], [[Williamsgate]], [[Madrone]], [[Porte de l'Eau]], and the College of [[Saint Bunstable]]. She was a member of the 15th century Burgundian household La Maisnie with Maitresse [[Anne-Marie d'Ailleurs]] and was [[apprentice|apprenticed]] to same lady to study culinary history and banqueting techniques. | ||
[[Category: People]] | |||
Latest revision as of 08:55, 10 April 2008
- Former editor of the Madrone Leaf, 1998-2000
- Former guild head of the Madrone Culinary Guild, 2002-2004
- Cuisinier of the Madrone Baronial Banquet XXXVII/2003 (Silk Road)
- Editor of Feudal Gourmet pamphlets: Dining on the Edge, Vols. I and II; Silk Road: A Culinary Journey to the East
Madame Genot Boulanger has happily cooked for and supped with the populaces of Wyewood, Williamsgate, Madrone, Porte de l'Eau, and the College of Saint Bunstable. She was a member of the 15th century Burgundian household La Maisnie with Maitresse Anne-Marie d'Ailleurs and was apprenticed to same lady to study culinary history and banqueting techniques.