Posts by TrenaC

Hi all, I'm about to start applying for new Asst. Pastry chef positions and know I'll be asked to do some bench tests. I've seen what some people bring to our kitchen and have always thought it was a bit much. I was wondering what any...

I graduated from the French Pastry School two years ago and want to say that it really does an excellent job in preparing you for the field. I'd recommend going into some of the top line hotels in the area Four Seasons etc. and...

We used to do a daily set tea and I would just pipe the choux, freeze them and bake them frozen and they always came out well. I actually prefer that to pre-baking them as in the humid FL climate they never crisped back up.