Posts by CinnamonGirl

You cannot convert "to taste".  You will need make the recipe and taste it to determine if it needs more of what ever the ingredient is. If you are doing this conversion for school (I know I had to do this math), then you can...

We tried at work this week to make candy apples by using a wedge of a peeled apple.  It was meant as a small sample bite in an apple dessert trio.  What we found was that the "candy" didn't stick to the apple after...

Derrick, could you meet with a couple of Chefs in your area to get a better idea of the work environment in your area.  They may give you some insight as to what is available in your area.  Maybe you don't have to go to...

You mentioned in your other post that you are from Canada.  In Canada we have several good culinary/baking community college schools, so why don't you check them out?  Where are you located in Canada? In the Greater...

Derrick,   When I thought about about going into the culinary field, I never thought I could work on the line at a restaurant, never mind running one.  The pace alone would do me in.  I agree with Nicko about...

There seems to be a few IT people out there that have moved into food services.  I too, worked at an IT company and was laid off in 2010 with a nice severance package.  This gave me the time (couple of months) to think about...

Bagelboi,   Do you have an idea of where you want to land after school?  I know you would like to work as a pastry cook, but do you want to work in a restaurant, an institution (schools, retirement homes...etc), be a...

I've purchased Ad Hoc and The French Laundry a little while ago.  Enjoyed cooking from both books.  As stated, Ad Hoc is more "home kitchen" friendly, but each book give little tidbits or light bulb ideas on how to do...

Just to give you a quick update on my job search (because I know you're all waiting on the edge of your seats ). After working a few trade shows, I've been able to get a job at a locate catering company.  They seem to be a good...

When I practiced my cuts at home I had marked my cutting board to show the 3/4, 1/2, 1/4 and 1/8 inch for large, medium, small (Batonnet) and Brunoise (Julienne).  It helped me check the sizes and to visualize the correct...