Posts by AceBaker

I second Boar with all the British foods they mentioned. Especially the currys, they eat them here like nobody's business. If you don't want to go hot, Chicken Tikka Masala is the "national dish". :) Steak and kidney pie, steak...

I distinctly remember a guy in culinary school that had only one hand. He used all sorts of attachments to use knives and such. Of course I don't have any useful info on what he used or how... :) Just that he did it and I'm sure you can...

If culinary school is definatly not an option, then you'll have to make do with working to get experience. While I do believe it provides a very good base to learn from, I don't think it's essential to success in the industry unless you...

Aha! Thank you for those extra names, Tri. And Peon, I think you're right, most everyone is probably too busy cooking to blog. :) While looking through both your suggestions, I found a guide to US pastry chefs that I can't post because...

Ah, thank you. Some of those names are familiar, some are only familiar for their restaurants, and at least one I've never heard of but sounds great. cool! I haven't read Pastry Arts and Design in ages, I thought they were out of...

I'm pretty sure I'm in the right place with this because I want opinions from professionals and strictly pastry and it's fairly broad, but if I'm not, let me know please. Ok, I've been out of the loop for a while now, partially through...

I was going to post an intro for my first post, but I saw this question and couldn't resist. Ask your school. They should have a department, or at least a person that deals with externships. Find out if anyone's gone overseas and how...

Hi, I'm Amanda. I'm an American working in a big London hotel with my visa a few months from being up. I'm a demi chef de partie in the pastry department. I'm looking to get more into "the scene" both in the UK and US...