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Janet Mar
Janet Mar teaches baking and pastry as well as Culinology courses at the Institute for Culinary Arts at Metropolitan Community College, Omaha, NE. Before becoming a culinary instructor, she was a science researcher using molecular biology techniques to study the development of and the disease processes in heart and skeletal muscles at the University of California, San Francisco, and the Texas Medical Center. Her move to Omaha prompted her to enter the culinary field, an interest since childhood. Now she has merged her dual love of the sciences and the culinary arts.
Home-Made Marshmallows
February 17, 2009 · Published in the Winter 2008 issueHot sugar syrup, tricky gelatin and a moving whisk…the stuff of nightmare for beginning culinary students. Why risk burning your hands, splattering hot sugar all over the workstation and making a gooey mess? Because that won&... Read Article >