Posts by bakingpw

Thanks David - I'd like to give it a try.

m brown, Bread chef at CIA, when? I had Chef Gaumet and (advanced breads) Chef Coppedge. Both were the best!!

porkchopboy, When I was at CIA we made bread dough sculptures out of "dead dough". Dough without yeast. (I'll look later in my notes and see if I still have recipe). Also, you can color that same dough with baking...

For decorator jaconde - again I say go to the hardware store! Buy aluminum (meant for radiator protectors) for $4 a sheet (24" X 36"). They come in many different designs and work great. The specialty stores will charge at...

Isaac, I'm a student at CIA presently and I know what you mean about graduation day. But the truth is, soon you'll be there yourself! I graduate this fall and I CAN NOT believe how fast the time goes. And...there is a...

Well - how about CHOUX to start off with. You know, commonly known as "Cream Puffs" but in the baking world as Pate a Choux. Easy, easy, easy to start with but delicious results. You can fill with ice cream and drizzle with...

I presently attend the CIA - will graduate this fall. I'm in the Baking and Pastry Arts program and would be happy to honestly answer any questions. I love the school and can not put a value (well, yeah, there are the bills ;-) on...

For not so common tools to use for decorating (cakes, desserts, chocolates, plates...you name it!) go to your local hardware store! Wood grain tools are a cheap buck or two and are excellent for chocolate. A small foam paint roller...

JUST FOR THE RECORD...All chocolate that comes in a block form has been tempered to be in that form BUT you still have to melt it down, which gets it out of temper. So, you must re-temper to use for garnishes, etc.. Also, Peter's is...

Shimmer, I'm presently near the end of my culinary training in the best school there is and I'd like to give my 2 cents on your view. In no way is a culinary school education complete in and of itself. There is only so much...