Posts by Bill H

All I can tell you is that they have a great baking/pastry program headed by one of the best Master Pastry Chefs around. Visit the school for yourself, it's not big so the overhead is lower which translates to lower tuition. The only...

You mentioned buttermilk, we have always used skim milk along with strictly egg whites. We always incorporate the ingredients at a slow speed using a paddle -- never too long though. The other ingredients include: bran, all-purpose...

We make massive amounts of -misu. Generally we make it in bowls (approximately 2.5 qts) or, in rectangular frames placed on restaurant sheet pans. When making it in the bowls we place 7 "dipped (coffee/Kalhoa (SP?))"...

Oli: Sorry about my timing. . . I want to thank you for those photos, I printed and posted them at the hotel. Thanks again! Bill H.

Panini: Sorry about the delay, yes, Rudi is in the South, San Diego to be exact. Rudi is the Executive Master Pastry chef at the San Diego Marriott Hotel and Marina located on the Bay in the downtown area and has been the head dude...

Yes! I'd love to get your recipes for various cheesecakes. I work with a Master Pastry Chef (Rudi Weider of Marriott Hotels) and his mandate was for our pastry team (9 associates) to come up with various cakes cheesecake recipes. You...

Thnaks much for the recipe, I\ll give it a try and let you know how it comes out. Bill

Pat: Thanks for the reply, your recipe is the exact recipe we use! How about your Passion Fruit Cheesecake, would you mind sharing that one? Appreciate your time and help. Bill

I'll be here! Bill

I have been mandated to come up with the "best cheesecake in the world" in a relatively short time, any extraordinary recipes you would share would be appreciated. In all actuality, I have to come up with to different ones;...