Posts by jcrsees

I just moved here from Boston where I worked at a great restaurant as pastry chef. Email me where u live, maybe I can help.

of course we should get cooks corner involved. Forgot some of you do not cook on that side of the business. Im trained in both

did u know that the perfect French croissnat dough weights only 65 grams. thats the French way.. I like them 90 grams. They are not the American version but the extended French respectiful way. And they taste so good with the...

did u understand my "run on idea" I know it was long and complicated. BUT that is what is fun about it

When is this breakfast anyway?? Lets have some fun ourselves!A breakfast banquet FOR pastry corner regulars BY pastry corner regulars WITH cheftalk guests bringing the BLOODY MARYS after all a party is no good without guests. ...

I need new shoes also, my first ones were "Balstad" a Swedish clog with cool decorative tack like things around top of the sole. No knive would go through these. They also have them with steel toe. Great non skid also, I...

:confused: Why is the time wrong as to when I sent a new tread? I think it was actually 4:10pm not am. Is my compr time set wrong. Im not the most knowlegable on the internet. Also who deletes messages i write ---you all or me?

mental illness is a littlebit GREAT!!!!!!!!!!!!

What I have experienced over the years is that alot of Chefs love the idea that u r French trained. I am sure that you can get an education just as good at another school. But again I hear this all the time. Something to think...

I just moved to nyc and am trying to find a pastry chef position without much luck. Must be doing something wrong. Also there are not alot of positions out there. Need to find some better web chef search sites. Does anyone know of...