Posts by wanee

Have you found what you've been looking for? Coz I know of a French friend who travels around the world to conduct pastry training. He's a MOF and his work in sugar art, french pastries, choco is really world class. The good thing...

Hi all, I have a friend, a French Master Pastry Chef who has been awarded the Milleurs Ouvrier de France and he conducts pastry training in France and around the world as well. His work is really world class in the areas of sugar...

Thanks Plum & W.D Bord for the suggestion. Will try out the peppery recipe & look thru chips & come back to you Bord on suggestions. Great help! Wanee

Thanks Kuan for the great insight. Nothing like hearing it from a chef himself. Didnt know that it would be a huge question though! You mentioned about the JIT model which I presume that my current concept is heading towards that. ...

Thanks Kuan. Great help. May i also ask whether the preservatives would affect the taste of frozen dough kept in the freezer for. say 1 to 1 1/2 months ? I note that you're a chef and would be happy to receive insight from...

Thanks Mike for the info. I am at the moment working hard to promote and introduce my cookie to the market. Would you happen to know how do i go about adding preservatives so that i can have a longer shelf life? Wanee

Nope, not yet. I have all the ideas and plans up in my head short of putting it down in writing. The other thing is that i am looking for someone to team up with me, someone who knows what baking & working in the kitchen is like. ...

W.DeBord, i can't agree with you more on the part of changing and growing....and, incidentally, my company is named as LivingArt....It's such a creative thing, isnt it. What's with the color, design and flavour all built in one. ...

I think it's not so much as using someone else's picture but rather to give me an idea what it looks like and from there, it will lead me to create something else along that. Guess i'm not that creative on my own, eh? - having to look...

Thanks for your motivation. I note that you're a pastry chef - have you been doing this for a long time? I know of one pastry chef who has been in it for 20 years and still liking it! Wow, i guess it must be the passion and great...