Posts by thedessertdiva

P.S. I do plan on a new line of chocolates a wine line! Let's see what happens.:lips:

You are welcome Monk! Hey what a small world, I love Corvallis, my FAVORITE Restaurant is there, The Big River, YUM, only good things to say and they have awesome dessert and presentation. Which Pinot do you favor? I was the in-house...

Hi Brittany, I just read your latest post and need to add I adore cooking!! that was the problem, I should have been supervising everything in addition to a general manager, but I couldn't be near the kitchen and not hog the whole thing,...

Hello, Been there! Done that! (twice):lol: I think I explained (unloaded) in the introduction area. I had a Catering co/Cafe' was great! Keep the Restaurant side small, this will allow your comfort zone (catering) to survive. I found the...

Hi, Thought I would add my 2 bits :lol: Great brownies can go a long way, think different shapes, use cutters maybe cut into heart shape, dip in White chocolate, then pipe with a star tip on top with a raspberry buttercream, make a sugar...

I agree the idea is only to impart the flavor. I tend to experiment in small doses, however I believe if you were to take perhaps a pound of chocolate, you would have a nice full flavor if you were to infuse the cream with 1 tablespoon...

P.S. If you turn this opportunity down, you will KILL ME!:crazy:

How about a molten chocolate cake, with creme' anglaise?, or Raspberry Coulis, or Gelato? And of course all of the other suggestions as well.:chef:

Oh My Gosh, are you kidding me?? I would jump at it in a heartbeat.:bounce: And since I know what you are able to do, I have NO DOUBT!, you would make your presence known! It isn't like you are interviewed non stop, and once you get in...

Hi everyone, I am a returning member, but I have a new user name because it has been soooo long since I was able to visit, that I have since changed my e-mail and I can't recall my prior user name. My story?: I owned a small cafe' &...