hello, i am no professional... yet.
I have a question about chocolate tempering.
i have done it many and I mean many times. (always the seeding method in a metal bowl)
BUt all of a sudden at my new job, I can't seem to get...
Do yourself a favor and read Kitchen Confidential by Anthony Bourdain. Pay special attetion to the Owner's Syndrome chapter. That's the best advice you'll get from anyone.
Just saying hello, for the first time.
I am a pastry cook in Miami. I work at a luxury hotel. ( first time in hotel business) I come from restaurants.
Hope to speak and learn from all of you soon.
Thank you!
