Try substituting some dark brown sugar for 25-50% of the sugar in your recipe (all of mine are about 60 brown to 40 white.). You could also try upping the butter and decreasing the milk.
My favorite vegi cookbook is the Millinium Cafe book. It is a vegan fine dining restaurant, but vegan or not it has some great ideas. Some of the ingredients can be a bit exotic (hard to find vegetables) but most are adaptable.
Not sure what you are refering to. "whipped butter" in the grocery store is butter that they whip a lot of air into, it turns fluffy, then you pay more for 50% less product (read the label), but hey it is spreadable from the...
Well it seems that you are a professional cake person so I hesitate to offer this suggestion because I don't know exactly what you will be using them for (decorated cakes just not my thing but I am in awe of those who do do them). When I...
Best of luck to you (btw are you a Neci grad? Would love to know what it looks like without the commons now?)
Are you working under a chef? If yes just relax and go with the flow, if the chef is good and creative one then you should...
I own my own business where I am both chef and owner I start my day at 9am and go home about 2am. Of course I take an hour or two off to play with my son. We are closed Sun and Mon but being a bakery we need to prepare the day before...
When I lived in France I used to buy this cooking magazine that was pretty good since it was geared towards the professional. The problem is I don't remember the name of it. Here are the only clues I can remember.
It cost about 10-12E...
Just to a google search for "upc codes" and you will have more choices than you want. I don't have any reccomendations (yet) we just started looking for ours. It is fairly expensive though. If you want a local company try the...
I recently opened a boulangerie/patis/bistro. I make a lot of classic european styled tarts. I am wondering if anyone out there has a source for nice looking boxes for tarts 11" and smaller. Right now I am using pizza boxes but they...
Since you asked for a response here is one. The first question is what is your professional goals? If they include working in a professional kitchen I wouldn't really reccomend either of the schools you mentioned. If your whole goal is...
