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  1. coca
  2. Linzer Tart Help
  3. Owner wants my desserts! But I have question
  4. Some help about white chololate mousse
  5. Klingeris
  6. Cheesecake Questions
  7. ever worked at the ritz or disneyland?
  8. Danish Kringle
  9. Help needed with plated dessert final
  10. creme brulee cheesecake?
  11. Cherry Brandy/Black Forest Cheesecake
  12. Need a recipe
  13. Peanut Butter Buttercream
  14. Geletin: Powdered vs. Sheet
  15. Chocolate Showpiece
  16. Mousse Cake
  17. Pastry magazine
  18. Shout out to Pastry Chefs
  19. Chocolate Showpiece
  20. Brownie Recipe
  21. sugarcraft.com horrible customer service experience
  22. Banana wedding cake????
  23. school recommendations for an aspiring pastry chef???
  24. Where to Sell Pastry Smallwares?
  25. Japanese Spoon Desserts
  26. Need Commercial Kitchen Space
  27. white chocolate in Chocolate Fountain?
  28. bread failure question
  29. I need some baking 101
  30. dessert souffles
  31. Spring-y dessert ideas??
  32. unsure of pastry jobs
  33. Gluten Free Bread
  34. Favorite Pastry Chef?
  35. Bakers Percentages
  36. Tres Leches
  37. Pastry Relief Mats
  38. cost for wedding cake
  39. Is Pastry Chef right for me?
  40. Italian Desserts
  41. What's Hot?
  42. Need to boucne out an idea
  43. Exploding death star cake, yup I said it.
  44. Good news
  45. new creation! please help!
  46. Sugar Veil
  47. Help needed on cake finishing
  48. New Advice On Homebaker Certification
  49. Looking For A Job Outside of The US
  50. Trying to get a promotion!
  51. Trying to get a promotion!
  52. I guess I can post this here now!
  53. Chef Seaonal Position
  54. flourless chocolate cake at 10,000 feet!
  55. high end dinner...need ideas
  56. brown butter ice cream
  57. Need advice on culinary school in France for advanced pastry training...
  58. White chocalate cups
  59. white chocolate molding chocolate-
  60. Sugar blowing and Pulling
  61. Software for pricing?
  62. looking for kitchen rental in Phoenix area?
  63. Active Dry Yeast vs.Instant yeast
  64. Sugar Art - Casting "White" Sugar Molds?
  65. Cake camp?
  66. Confectionery Coating pan for Kitchen Aid stand mixers
  67. Specialty box packaging/Cake questions
  68. packaging worries
  69. Ending career?
  70. All you need in frostings/icings
  71. Poured Fondant in the mixer
  72. passing of a dear friend and fellow chef
  73. Cake Shops in the UK
  74. Making hard glace
  75. Hostess-type cupcake filling?
  76. Learning quickly!!!
  77. Need advice the times are changing LONG
  78. spraying Chocolate
  79. Website
  80. Dough conditioners
  81. Painted Gelatin
  82. Externship Advice
  83. LCB tuition in Dallas
  84. Hello, from Oklahoma
  85. using ginger? in different ways?
  86. caramel frosting recipe needed..?
  87. The Pro Pastry Chef vs. Advanced
  88. ?'s pacific rim tastes...w/pan asian flare...desserts...huh?
  89. Pastry Chef - Career Decision
  90. White chocolate...
  91. filo dough...?
  92. quality pastry/dessert magazines..?
  93. Apprenticeship
  94. Modeling chocolate not what I want?
  95. Dessert that smokes?
  96. cheesecake crust
  97. Sullivan Univ. and Graduate Pay Scale?
  98. philo dough tarts..?
  99. whats the best affordable vanilla flavoring?
  100. under baked butter cookies
  101. Paris Bakeware, Aiken SC
  102. modeling chocolate tips, please!
  103. best book for teaching 2nd
  104. Plating Chocolate Mousse
  105. Cookie Press
  106. Props
  107. Looking for a good muffin dry mix for cafe
  108. choux pastry revisted!
  109. help with truffle ganache base!
  110. help with truffle ganache base!
  111. has anyone heard of chocolate scuffles
  112. Bench Testing
  113. selling pastries for resale
  114. freezing choux pastry
  115. wanna help me get this plated dessert right?
  116. has anyone made...
  117. aaa...
  118. Getting a Union Jobs in Vegas????
  119. CEPC ---I Passed!
  120. Is it just me, or what ???!!!???
  121. Costing Weddings Cakes
  122. I love my job!
  123. Paramount Crystals
  124. convection ovens in the pastry shop
  125. Animal in the Kitchen
  126. Considering renting morning hours in new space
  127. moving from one job to another
  128. Pie Crust 911
  129. Help with getting started
  130. Cosimo's at it again
  131. a long vent/rant
  132. Personalities?
  133. Hello everybody!!I need help with...MUFFINS!!!
  134. Help with bakery math/ingredient conversion
  135. New Today ... Product Question
  136. Looking for work in Dallas
  137. Help With Almond Merengues
  138. Looking for a kitchen to rent
  139. Wedding Cake
  140. I Need Help
  141. Servings for sculpted cakes
  142. student with cake cutting questions
  143. Almond Paste Cookies
  144. renting kitchen space
  145. continental breakfast catering gig
  146. Moving shop
  147. Inexperienced Baker Needs Help!
  148. baking for fun vs baking for profits
  149. Help about pastry
  150. chocolate mousse cake
  151. Trying to land this job
  152. Please help
  153. halloween cookies and icing
  154. Marble Confectionary Table
  155. will this work
  156. more than one pie in oven
  157. Cake help, please. White w/Raspberry filling
  158. Freezing Pate Choux?
  159. Looking for a job in the business
  160. Nice Souffle Dishes(ramekins)
  161. Transfat issue
  162. Scientific Additives!
  163. Mold on Tea Bread Slices! Help!
  164. Crisp Lemon Cookie recipe needed
  165. de-seeding raspberries
  166. airbrushing with luster dust
  167. A Big Decision
  168. Pastry competitions
  169. Childhood Hunger in America
  170. Fondant Melting??
  171. Help!
  172. To sift or not ?!
  173. Help!!! Need Kitchen To Rent!!!
  174. Eggs and Bacteria question
  175. Problem with fondant
  176. Shooter chocolates
  177. Sourcing the best ingredients
  178. My pralines came out too hard
  179. how do i locate a vendor??
  180. Pastry Arts Degree Question
  181. Adding shine to fondant?
  182. thickening ice cream
  183. Wedding Cake?
  184. Cake recipie please!
  185. egg whites
  186. Those in the Cake Business...
  187. Biscotti - crumb texture
  188. National Pastry Championships
  189. Commercial Kitchen for rent in Phoenix, AZ
  190. Strawberries, cream, fermentation?
  191. Kitchen Cleanseliness
  192. Bakery Supply in Bronx/Westchester?
  193. Baking with Splenda
  194. Take home sweets?
  195. Plastic ribbon for moulding chocolate
  196. Stevia?
  197. Pie Press Crust Recipe?
  198. Research and Development
  199. soy free chocolate for wedding
  200. Cake rings
  201. ****'s Kitchen?
  202. ISO Cake Decorating Reference Web site
  203. Linzer Tarts
  204. Hello, I need some help
  205. White Chocolate Pyramid
  206. legal question
  207. Airbrushing classes
  208. Lemon Filling that doesn't need "fridgeing"?
  209. a few randoms
  210. Speaking of red goo pie...
  211. question for Panini, maybe...?
  212. help name that pastry......please
  213. Pastillage
  214. Consulting fees
  215. Chocolate or chocolate dessert?
  216. Graham Flour-Graham crackers
  217. convection ovens
  218. Burning the brulee
  219. french macaroons
  220. High Fiber Bread
  221. net sugar, or bubble sugar
  222. chocolate truffle question
  223. career?
  224. looking for Silicone leaf press
  225. food color painting
  226. Pairing chocolate and coffee
  227. Charge for wedding cake tastings?
  228. What's a Sponge?
  229. health and saefty requirments
  230. Nashville
  231. Getting started
  232. Bursting Brioche
  233. Questions of the Day...
  234. ACF certification
  235. Pulling Sugar Question
  236. Got to see Susan Notter do a sugar demo last night
  237. Help, Bad Review
  238. Candied jellies?
  239. Baked Custard
  240. What it takes to be a chef
  241. Commercial Oven
  242. Tabletop sheeter question
  243. Italian Meringue Technique Question
  244. special method
  245. Frozen Dough
  246. Butter
  247. Quiche Pastry Shell
  248. Crepes with a Chocolate Truffle Filling
  249. Sugar Mats
  250. Bananna Chocolate Mousse help!