Café Viennese Yogurt Milk Shakes

I began my culinary career on the savory side of the kitchen. After a year of working in restaurants in New York City. I traveled to France to learn French cooking at the source. At Gerard Pangaud’s restaurant in Saint-Cloud, a Paris suburb on the edge of the Bois de Boulogne, we worked split shifts: 9 in the morning until 3:30 in the afternoon and again from 5 until 11 in the evening. During my midday break, I would go to a nearby small café, rest my tired feet, write postcards home, and s