Posts by pastrychef_den

There's also a facility in the Singapore Barry Callebaut facility. I went on training there about 1 1/2 years ago. If I am not mistaken it's still Chef Jean Marc Bernalin who conducts the class to date. It's a very nice facility and...

Happy Birthday and Happy Anniversary! den

I mean little...

Hi! I also went to a Valrhona seminar, a few years back, conducted by Sylvain Leroy. It was interesting. Anglaise-based mousses are Bavarians which uses gelatin. Pastry cream based mousses are ususally categorized as Chiboust...

That's a good point. Will keep that in mind and bring it up in the meeting to ask the person why...Thanks

Hi Guys! I previously posted in the Cooking Thread. I am reposting it to this thread. Thanks very much for your help. I really appreciate that. I'll keep you posted. The show would include: Restaurant Reviews/Critique, a...

Hi! Been super busy these past few weeks...We're thinking on either one of the four: Gourmet Everyday, Cooking Like a Pro, All About Food, or Food Matters We really like Gourmet Everyday though... The show would feature...

Hi! We haven't decided yet. Still considering a couple that we have in mind. Will post again when it's finalized. pastry;)

Thanks to all that replied. Yeah, the preproduction takes a lot of time but it's coming along well. Will keep everyone posted and I'm keeping my fingers crossed that it would push through. pastry

Greetings Everyone! Haven't been able to post for a long time. Hope everone is doing well. Work is keeping me very busy. I need to ask everyone's opinion on a possible food tv show TITLE that I am working on right now. Appreciate...