Posts by ChefTess

Huckleberries are really going crazy here now. I'm thinking of doing a huckleberry bread pudding with a white chocolate rum sauce... (using my day old cinnamon rolls from my coffee shop). I've also decided on a Pear Tarte Tatin with...

ok...now a new twist. I have three restraunts wanting "signature" menus'.....all in the same beach town.....one is a mom and pop family diner. The other two are high end eateries. The mom and pop place is easy.....but two...

Thank you for such great ideas! I forgot about some of these!:roll:

I wholesale desserts to local Restaurants in my area. Any ideas for some "new" fall desserts that haven't been done to death? Please...no pumpkin cheese cake or pumpkin creme brulee...NEW ideas only please.:lips:

Where do you work in Aucklund? Two of my good friends did thier externship there. I heard it is beautiful. Thanks for the nice welcome!! :)

These are all good ideas...it just takes alot of practice. I also used to draw the circles and that helped alot. Eventually your hand will develop a memory and they will all turn out round and gorgeous. It's ok, really, if they are not...

In my bakery kitchen here is what I do... I double or triple the recipe...for how ever many I need to make. Then I weigh out 24 oz sections in my bakers scale. I hand mold each section into a rectangular block about 3 inches by 8...

I've tried this before, but it didn't work. I'd love to know the answer to this quesion as well.

Hi Heidi, I've just joined as well. What do you write for?...and where are you located?:chef::chef:

Good morning~ I have been a Pastry Chef for just over two years. I purchased an existing coffee shop about that same time and I am planning on building a European style bakery to go with it. My clientele is growing and I am really...