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  1. The Art of Stirring....
  2. Pastry's Best magazine
  3. I have some cacao seed's now what?
  4. Sugar Art questions...
  5. Opera or Sacher Glaze?
  6. Wedding Cake Pillars
  7. What is a scant?
  8. Custom printed frosting
  9. Amateur Sugar Competitions
  10. Brittle! About to give up!
  11. What's your favorite dessert?
  12. Bulk Chocolate help
  13. Isomalt Caramelize!
  14. What's the rule of thumb?
  15. Clear and Red Heat Lamps
  16. Why does it POP!!
  17. Clear Look with Pulled Sugar
  18. Isomalt or Splenda
  19. Building a croquembouche tower - HELP
  20. Shelf life of products
  21. Cream Cheese Frosting Options
  22. Pastry Cook Salary
  23. 14x22 cake pans
  24. Profiteroles - how to make them more spherical?
  25. bitter pineapple gelato
  26. Making cakes to withstand hot weather
  27. Sorbets-Baume Meter
  28. Ice Creams and Sorbets
  29. Fresh Peach Pies and Crisp Crust
  30. new at chocolate
  31. Creme Puff Swans
  32. Help!
  33. xanthan
  34. wedding cake jitters
  35. Proper Shortcrust for quiche?
  36. Butter flavoring in cakes
  37. Lemon cake problems
  38. Restaurant pastry chef duties
  39. Nutrition info for my product line
  40. Hand Dipping Chocolates
  41. Need Advice for Interview
  42. professional organic-nics?
  43. white chocolate?
  44. Mold in Chocolate?
  45. Preservatives?
  46. Best Genoise
  47. Need non gelatine mousse
  48. Anglaise help
  49. Using frozen egg whites
  50. Cake Decorating Questions
  51. Can't find anyone to work!!!!!!!!!!!
  52. Sugared yolks
  53. Pettifour Pans? Is there such thing?
  54. wages
  55. Any CWPC's out there???
  56. natural preservatives for dog treats
  57. formula & helpful hints for using spray gun for
  58. Tapas help???
  59. Which Professional Convection Oven Rates Highest for Baking Cookies?
  60. A sweet Interview!
  61. "Death By Chocolate" book
  62. looking for cookie box with window
  63. magazines
  64. Pipeable Mousse
  65. Is this normal?
  66. silk screen problems
  67. seaching for a german cookie
  68. Paillettes???
  69. Where to find pistachio compound
  70. Fair trade chocolate
  71. Portfolios
  72. Finishing a cake with Gel like substance.
  73. Which is better?
  74. EggNogCheesecake
  75. finishing dessert for a show- buffet
  76. Chocolate peanut butter
  77. Questions for professional pastry chef
  78. Australian Christmas Cake
  79. Good Pastry Arts Schools???
  80. good cheesecake recipe to be served warm
  81. Pan release problem
  82. ambitious desires
  83. Pie Dough
  84. want a good beignet...
  85. Oily Crepes
  86. Fresh Roses and Wedding cakes
  87. "Frangipane Cake"?
  88. Portioning wedding cakes
  89. Good chocolate brownie recipe needed
  90. professional kitchen
  91. coating sugar
  92. Hard questions......
  93. crepes
  94. macaroon help
  95. Sugar Sculptures
  96. chocolate resources in nyc
  97. acetate
  98. Making Marzipan
  99. Fatless rolled fondant icing
  100. is this chantilly?
  101. Vegan rolled fondant/buttercream
  102. Can we say "Chocolate excessive"?
  103. Wedding cakes food channel
  104. Crispy Chocolate Chip Cookies
  105. frozen desserts
  106. layered sheet cakes - too tacky?
  107. Mycryo ??
  108. Black Cocoa
  109. Best Oven for Making Pies?
  110. Anyone heard of Birch Bark Sugar?
  111. Garnishing whole cakes without rosettes
  112. wedding cake
  113. any good?
  114. rolled fondant wedding cake
  115. Tempering gianduja?
  116. The ultimate Cheesecake
  117. National Pastry Team Competition
  118. Muffin Cakes?
  119. Experiments?
  120. Easter Bunnies
  121. What's the custard filling in a custard filled cake?
  122. substitute for pectin
  123. Training wait staff to plate desserts
  124. Mystery Ingredients
  125. Pumkin Brittle Question
  126. Kosher
  127. Help, need flatter cookies
  128. Fresh Cape Gooseberries.
  129. Vegan Baking
  130. Sheeter for Rolled Fondant
  131. chevre fruit tarts (outdoors)
  132. Client has me stumped
  133. Difficulties with that Apple Tart Tatin...
  134. Apple Tart Tatin - Must it be hot?
  135. "Deep Red" Color for Buttercream??
  136. individual molds
  137. best dark chocolate for baking cakes
  138. tiramisu croccante
  139. anglaise-based choc mousse
  140. Baking by Flavor
  141. Dessert Cuisine of Oriol Balaguer ??
  142. agar
  143. Calling Panini
  144. employment issues
  145. Still Looking For Vegan Wedding Cake Help
  146. vegetatrian cake recipe
  147. Looking for pan
  148. Tres Leches
  149. newcomer, hello
  150. Pastry Chef Flown in on Iraq Mission
  151. I can't find chocolate world company
  152. Storage of truffles
  153. help!!!!!!!!
  154. Calling Anna W.
  155. The business of food
  156. looking for specific powered colors
  157. Buttercream incident
  158. did anyone see J. Torres Easter show?
  159. Paging Panini!!!!!
  160. Governor Chef?!?!
  161. Strudel
  162. stained glass effect
  163. ISO vegan box lunch dessert
  164. Wannabe Cakery Questions-
  165. chocolate souffles made to order
  166. Chocolate modeling paste
  167. Home kitchen startup
  168. gelatin in meringue
  169. Date Nut Cake
  170. Breadster gets a great review in Chi town paper
  171. Truffle Cracks?!?
  172. Hey Everyone
  173. Hi Everyone :0
  174. pastillage box
  175. valrhona chocolate
  176. Decorating extremes
  177. Anyone else make Nancy Silverton's Bobka dough?
  178. W. DeBord and anyone else who was interested.......
  179. Mardi Gras Sweet Table, please help this Northerner
  180. Kosher-Parve
  181. ISO Wedding Cake bakery in Tucson
  182. Hey Everyone
  183. World Pastry Forum 2003
  184. I want to talk about selling ala carte desserts and sweet tables
  185. A new start
  186. Nutritionally sound Ice Cream?
  187. Hey Everyone
  188. Looking for paper cake pans
  189. Shopping site
  190. blattertart
  191. dignity or $$$$
  192. how to clean air brush after chocolate?
  193. Baking With Cocoa Butter
  194. freezing puff pastry
  195. Looking for translation help
  196. Ganache or Glaze?
  197. Let me introduce myself
  198. Someone help
  199. Anna, I'd love to see all the cakes
  200. chocolate mousse terrine desert question
  201. Competitions
  202. Flavors
  203. Finding stencils
  204. chocolate sampler plates for sweetest day
  205. Georgia pastry chefs
  206. vanilla sugar
  207. Pumpkin pie recipe -wanted yesterday
  208. viewing plated desserts?
  209. 1 plated christmas dessert for every party
  210. Flexible pans.
  211. How to ? on pizza ovens
  212. Recipe software
  213. Wendy where can I find the rice paper?
  214. Five layer cake question
  215. Cake Stencil/Template
  216. Taking the holiday season off...
  217. Using grenadine as colour
  218. calling Kimmie
  219. ISO royal icing lace stencils?
  220. Wedding cake consultations, etc.
  221. Difference between ganache and glaze
  222. I got published!!!!!!!!!!
  223. Hiring help
  224. Chocolate demo by Norman Love
  225. Freezing a fondant cake
  226. THE HARDNESS OF LeBKUCHEN
  227. Caramel Apple tips
  228. Callebaut question
  229. ? internship
  230. Flours
  231. ? on berry procedure
  232. Recipes for former Russia countries
  233. Pastry Cream
  234. ISO/A new spin on Pecan Pie
  235. Australian wedding cake magazine
  236. Need advice on presentation
  237. salary advice
  238. Frying a cake?
  239. ? about baking in pan extender
  240. Cheesecakes
  241. Copyrighted material use on cakes
  242. Cake Decorating sites
  243. square truffles
  244. questions about marzipan
  245. Does a pastry chef benefit from having a full culinary degree?
  246. ? for those with wedding cake business
  247. meringue question
  248. line cook 2 pastry cook
  249. red? jelly--thickening liquid
  250. Career info needed