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This forum is reserved for professional pastry chefs and pastry cooks only.
You are welcome to read the discussions, but please refrain from posting if you have never worked as a professional pastry chef or cook.

Thread	Last Post	Replies	Views
Clear Look with Pulled Sugar started by cakerookie (9/15/05 at 2:10pm) 1 2 3	Nah, that's why I've got that 50% "For Baking use only" rum,... 10/17/05 at 7:17am by foodpump	78	8,353
Freelance consulting started by momoreg (7/10/01 at 1:14pm) 1 2 3	It's the only way to go. Keep positive and good things will... 8/23/01 at 12:12pm by Kimmie	70	2,865
Sugar Class started by panini (6/24/06 at 1:44pm) 1 2 3	Propane in torches is correct you need a clean burning gas.... 7/30/06 at 3:26am by cakerookie	63	4,341
What do you think? started by W.DeBord (11/17/01 at 10:23pm) 1 2 3	Anna, Probably the most akward part of the business is the... 1/6/02 at 12:59pm by panini	60	5,487
cost for wedding cake started by damack (2/27/08 at 11:39pm) 1 2	i've known plenty of wedding cakes that were hand made that... 11/6/08 at 11:09am by Ironwolf9876	59	9,725
The Bakers Dozen started by W.DeBord (11/8/01 at 4:21am) 1 2	Interesting monpetitchoux, sounds logical to me. Except why... 12/20/01 at 3:44am by W.DeBord	57	3,431
Looking for Kitchen Rental in So. Orange County, CA started by maribel (6/19/09 at 9:54pm) 1 2	Hi - I saw your post on ChefTalk and am wondering whether you... 5/1/12 at 6:19pm by missouisa	57	6,536
Arlequin started by Pooh (3/26/01 at 7:22am) 1 2	hi i would like to get that fauchon recipe please where can i... 9/3/04 at 6:30am by TEM	55	3,200
white chocolate molding chocolate- started by seaflour (1/26/08 at 5:11am) 1 2	As I posted to yvy0503, there are some places in the world... 1/27/12 at 5:39pm by chefpeon	55	48,210
Culinary School Grad started by lentil (9/4/09 at 6:36pm) 1 2	QUOTES "" OK Chef I know ,I graduated CIA,""" ''but thus is... 8/14/10 at 4:22am by chefedb	54	4,970
MUST SEE, Anna W. cakes, their wonderful! started by W.DeBord (3/3/02 at 4:08pm) 1 2	I too must back up Momoreg and Cape Chef, while recognizing... 3/12/02 at 2:33pm by m brown	54	4,411
lets talk business started by W.DeBord (1/14/02 at 4:30am) 1 2	Spoons, you are right in saying "hi ratio cake". Sorry for... 2/4/02 at 3:25pm by angrychef	54	4,826
Bill in Texas for legal home bakeries started by m brown (3/20/09 at 9:51pm) 1 2	IMHO, it is simply economics, home based businesses generally... 2/1/12 at 3:27pm by PeteMcCracken	50	7,195
Carmel Apples started by W.DeBord (9/17/01 at 3:28am) 1 2	Isa, When I make it, I will make sure you taste it... BTW,... 10/24/01 at 1:01pm by Kimmie	46	3,457
Those in the Cake Business... started by AshleyLuvsCake (7/10/07 at 4:13pm) 1 2	Hi Ashley - Wow - I just read through all the response you... 1/29/11 at 8:35am by sweetchefny	44	6,897
Isomalt Caramelize! started by cakerookie (10/17/05 at 2:49am) 1 2	Isomalt shouldn't caramelize, it is done (ready to work with... 1/9/06 at 10:28am by sweetooth27	43	8,581
Sugar Art questions... started by Mike Hartman (11/29/05 at 10:43am) 1 2	yea, he should have made a box with one on and patented it:D... 1/25/06 at 6:04am by panini	43	7,803
white-white wedding cake started by Eeyore (1/10/02 at 12:02pm) 1 2	Good point Panini, I didn't think about that. But I think... 1/27/02 at 7:28am by W.DeBord	42	5,237
substitute for gelatin? started by angrychef (5/4/01 at 12:37pm) 1 2	I'm afraid agar will not work for marshmallow. Agar sets at a... 12/4/11 at 10:53am by nightscotsman	39	36,463
What would you do? started by chefpeon (2/12/07 at 10:00pm) 1 2	wow! you are busy. Good for you. That sounds like a great... 3/16/07 at 1:05am by artisansweets	38	3,333
Sugar Sculptures started by Vintor (7/27/04 at 9:05pm) 1 2	Hey Rat I just signed up to PM you but im not sure it... 2/28/10 at 1:26pm by Karen Murr	38	39,090
Samples, how to be a standout? started by W.DeBord (1/8/02 at 5:15am) 1 2	O.k. maybe I mis-understood something......it doesn't make... 1/23/02 at 4:43am by W.DeBord	37	2,866
Who's your client? started by W.DeBord (1/14/02 at 5:02am) 1 2	All very valid points. Here we don't get that much into... 2/3/02 at 6:20am by panini	36	2,610
How do you make your mousses/cake fillings? started by angrychef (5/18/01 at 3:52pm) 1 2	Hi all, boy, nice place you have here. I have to get out... 7/29/01 at 7:55pm by panini	36	3,185
Tuned Out Food Network for good! started by panini (1/22/06 at 1:59pm) 1 2	CR, You are participating in a Pastry competition? 3/1/06 at 5:20pm by panini	36	5,454
cake recipe for special diet? started by lentil (6/18/06 at 4:35pm) 1 2	Many thanks, Mrsp!! 7/22/06 at 8:26am by lentil	35	3,190
transfer sheets started by fontzmark (8/20/01 at 8:55pm) 1 2	I mentioned on another thread that I had come across this... 9/17/01 at 3:15am by W.DeBord	35	3,021
Baking with applesauce started by Melina (11/9/01 at 4:47am) 1 2	Oh no, I think we have gotten off topic! 9/21/11 at 3:14pm by linny29	34	20,361
All about truffles started by LotusCakeStudio (8/15/01 at 10:24pm) 1 2	Its a long way from NY, how did you decide to travel all the... 1/12/02 at 7:16am by oli	33	2,847
looking for an opinion or three started by robinchev (3/3/06 at 7:31pm) 1 2	I guess I'm going to throw my hat in the ring as well. My... 3/18/06 at 7:59pm by VillageCakeLady	32	2,838
Creme Brulee started by Eeyore (2/21/01 at 9:36pm) 1 2	Cranberry coffee? That's a strange flavor combo. ... 9/23/11 at 5:47pm by chefpeon	32	3,834
Chocolate modeling paste started by kthull (3/18/03 at 7:55pm) 1 2	Thanks for the extra photos...and compliments. You made me... 5/12/03 at 2:07pm by kthull	31	7,405
Basics of White Chocolate Mousse started by Moxiefan (2/1/07 at 4:21pm) 1 2	hello, everyone, i am pretty new to here....as you can see... 7/31/07 at 9:36pm by makeandeat	31	3,943
ISO rolled fondant recipe + related info started by LotusCakeStudio (4/4/02 at 12:46am)	i also use food coloring from the plant colors group....the... 3/24/06 at 8:45am by Colors of Natur	29	9,850
Any And All Professional Bakers -- Quantity Pie Crusts started by Keelenorth (7/20/10 at 12:57pm)	"Food for Fifty" recipes, adjusted to yield 100 pies ... 12/26/10 at 2:28pm by PeteMcCracken	29	2,662
Canele moulds started by Coup-de-Feu (8/5/10 at 5:47am)	On another note, I wrote a blog entry about caneles, and my... 8/22/10 at 12:52pm by chefpeon	29	1,854
Scratch white cakes and yellow cakes started by W.DeBord (8/3/01 at 4:30am)	It seems we're on the same page. Because I did say that... 2/7/07 at 2:54pm by Eeyore	28	8,137
pate de fruit started by thebighat (10/16/01 at 10:43am)	I mean the one that bighat mentioned. 6/4/11 at 3:18pm by seraphbella	28	10,373
A new start started by W.DeBord (1/18/03 at 8:07am)	Thanks Kevin, I haven't had time to play with it........I... 4/18/03 at 4:17am by W.DeBord	28	1,751
Pastry book ideas ??? started by pastry--chef (9/28/01 at 8:13pm)	Yes I see the chefs and books you mention wagamama in the... 10/7/01 at 1:48am by W.DeBord	27	3,055
How can we sell more desserts? started by thetincook (6/18/11 at 8:22am)	Does not take the place of telling crew sell more Desserts... 9/29/11 at 4:20am by chefedb	27	615
My cake for Oklahoma Sugar Arts Show started by momoreg (10/15/06 at 7:39pm)	I can see that the Oklahoma Sugar Art Show is to showcase... 3/23/07 at 5:50pm by Eeyore	27	3,636
interviewing for jobs started by danno (4/5/02 at 7:00am)	danno, good luck Thurs. Be composed, relaxed and confident. A... 4/9/02 at 3:10pm by panini	26	2,521
malomars started by shroomgirl (12/22/05 at 6:00pm)	Thanks, $6.50 for 8oz seems reasonable. 1/23/06 at 2:54pm by shroomgirl	26	3,630
Cheesecakes in Convection? started by TapTapper (3/6/07 at 12:10pm)	Hi..don't mean to hijack Shaloops thread, but I am trying to... 1/2/08 at 7:47pm by Sadie1	26	2,717
Hello, I need some help started by LAURAC (5/31/07 at 9:36am)	and she should head herself to the school library to do the... 8/3/07 at 3:45am by Risque Cakes	25	1,703
It's that time again, fall fruits....... started by m brown (9/26/00 at 11:38am)	Some brands are lumpier than others, or I should say... 11/29/00 at 2:53pm by momoreg	25	1,554
Looking for Dessert Ideas started by Ender (6/7/06 at 11:23pm)	Okay, I can understand Ender's problem. A few months ago, I... 6/14/06 at 7:10am by pastrytracy	25	2,075
Wedding Cake Pillars started by cakerookie (11/15/05 at 6:01pm)	re: my last post. I guess I was trying to say nix the pillars... 11/19/05 at 3:52pm by panini	25	3,178
Choux pastry techniques started by suigeneris (6/18/06 at 3:54pm)	My recipe comes from a French master I trained with back in... 2/25/12 at 9:27am by Shuckapeafarms	25	9,011

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