New Posts  All Forums:

Posts by pjm333

Thanks everyone for there help & impute !
just a price in general for all types of petit fours 
what do you guys charge for petite fours ? Do you charge by the piece or the dozen ? Thanks in advance !
Oh the rules, its amazing how someone can take this stuff so seriously. 
What does Professional mean ?   pro·fes·sion·al prəˈfeSH(ə)n(ə)l/ adjective   1. of, relating to, or connected with a profession. "young professional people" synonyms: white-collar, nonmanual "people in professional occupations"     2. (of a person) engaged in a specified activity as one's main paid occupation rather than as a pastime. "a...
Thanks for everyone's help, I made a Charlotte Russ, Royal. pineapple upside down, floating islands, several puddings, black forest cake. Thanks again !
Have a party this week for 150 people and the theme is the 1960's, I need 10 to 15 desserts from the 60's... Have a couple of ideas but would appreciate any input / ideas ? Thanks !
Thanks everyone for your help & ideas !
Have a part coming up at the end of January & the customer wants a Black & White theme on the desserts. She told me she had many ideas but when we talked all she had was the B&W cookie. I have several ideas but any suggestions / ideas would be greatly appreciated. Thanks in advance !
I did not see it mentioned above but I might of missed it, your health / body is something to think about. I started in the restaurant business in my teens and now at 48 my career is starting to be a concern of mine. This business can be hard on the body and you might want to consider if you want to be cooking full time into your 60's. 
New Posts  All Forums: