Posts by chefcjm

thats what I figured and was gonna try that if I didnt get any reply thanks for the help

I am making truffles and the recipe calls for sweetened cocoa powder all i can find is unsweetened cocoa powder is it possible to sweeten the powder to use for coating truffles?

An education is always worth it..the question is are you going to be able to find a job where you are located after you graduate?  I have been a pastry chef for the adams mark, marriott  and radisson and never went to school...

I am in the process of opening a new bakery and am looking for ways to have a good shelf life for items such as pies.. I know I can use a dough conditioner to keep my breads soft but is there something I can use to make the pies and...

can someone help me..I need some help figuring out yields - I am trying to figure out yield for bread loaves - is it a simple matter of adding up all the ingredients to get a total weight then use that to figure out how much you want...

no I just want to understand the basics better so I know what effects what..

I am looking for a book to help me with recipe creation. I have been a self taught pastry chef for years and I have no problem changing a recipe adding or changing flavors, but I am looking for a book to teach me how to create a recipe...

I saw all the responses you all gave before and like that person I am trying to open a bakery but here is the catch my initials are cj and would like to use the initials  but nothing as plain as chef cj's bakery all I can think of...