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Renowned for his glorious pastry and baking techniques, Jim Dodge creates his culinary masterpieces in the kitchen of the Museum of Fine Arts in Boston, Massachusetts, as the in-house Food Director. Jim's culinary journey began as an apprentice with Swiss pastry chef Fritz Albicken, and then spent ten years in San Francisco as the Executive Pastry Chef at the Stanford Court Hotel. He subsequently moved East and served as a teacher and Vice President of the New England Culinary Institute in Montpelier, Vermont. Author of two books, American Pie and Baking With Jim Dodge, Jim was also a contributing editor for the new edition of Joy of Cooking. In his segment of IN JULIA'S KITCHEN WITH MASTER CHEFS, Jim Dodge prepares a decadent Chocolate Buttermilk Fudge Cake with crystallized rose petals.
 Chocolate Buttermilk Fudge Cake, Part 1
Chocolate Buttermilk Fudge Cake, Part 2
Chocolate Fudge Frosting
Harvest Apple Pie, Part 1
Harvest Apple Pie, Part 2
All Purpose Flaky Pie Crust Dough
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