Posts by chefelle

I once gave a server $60 for a $42 dollar restaurant bill because that was all I had on me and she kept the change! That aggravated me...if I was a server I would bring the bill and the change back in that little leather pouch thing and...

Ed--you crack me up!

I'd frost them and refrigerate them today. If they're to be served on Saturday they'll be fine.

I'd like to help but I have never heard of Publix cakes. Could you describe the taste and texture of the frosting you are trying to replicate for me?

I've only had an energy drink once---the morning of Christmas Eve after working 60 continuous hours my sous decided the two of us needed one. I can't say it helped and I can't say it hurt. At that point we were just tired and getting...

I would be happy to help if I am able.

I'm a good home cook but I find it takes me TWICE as long to cook anything and I make about FOUR times the usual mess. Space is a big issue in my kitchen. I have a large, well laid out commercial kitchen at the shop. At home...I have...

What about concentrating on wholesale orders to restaurants, bakeries, cafes, etc plus doing the farmer's markets? It's lucrative work....probably the most profitable arm of my business next to wedding and occasion cakes.

I'd like to see Chef Lynn Crawford or Johnny Iuzzini.

Gel paste is better.....if you use a liquid food colouring you run the risk of getting the fondant too wet.