Thank you so much for your advice which is invaluable - including yours LWP which merely indicates a different way of doing things.
I admit I was encouraged to read this:
I have done this! :peace:
And I make sabayons most days as it is...
Where I work there is a strict dileanation between cookery chefs and pastry chefs. (This is actually quite refreshing given that a lot of kitchens I've been in mix the two).
Normally, never the twain meet. You even so much as get caught...
ChefPeon, I LOVE LOVE LOVE your website! :peace:
As for Challah (which I make regularly) I have never used butter in it.
Depending on who's eating, I'll use one of the two below:
2 eggs at room temperature,
1-1/2 cups water
Cupcakes were always in America.
It's just that they were usually relegated to kids' parties (as they should be! *s*)
Then a few bakeries got a hold of them and made them hip and the usual food fad followed.
Same thing applies to...
In my experience, the person with an apprenticeship will do better than both.
Before I entered the industry as a tradie, I was part of the hiring team in a hotel.
Of the applicants that we did hire, I found it very interesting to note...
In your present position, wanting to go to college? It won't work.
If you continue working and volunteer in a kitchen? It can.
Really, you don't need to attend college. Personally, I think it's a waste of time but can understand why it...
Yes. If you want it, you can have it.
In Australia, training is run via an apprenticeship scheme.
After an indentured period - usually three or four years - you are then given your trade papers which qualifies you as a chef.