Posts by fontzmark

Hello all, Long time no posting......so busy! I need software solutions! What kind of software do the Executive Chefs or kitchen managers use for your for inventory, pricing, food costs, recieving, time...

I ordered those same shoes from another company and before they shipped them out they actually called me and convinced me to not buy that particular brand!!! They said they are having huge problems with them, something like a 90% return...

Thanks.It would just seem hard to do, just wanted to ask the real pros out there if they had every done anything like this.

Anyone have any suggestions for using morels in a dessert? I am thinking of a French cheese tart, individual portions in a rustic morel laden tart shell with balsamic syrup and some kind of fresh fruit. As you can see I need help, it...

[. In the choc. cups for the handles, I meant are you piping them out then glueing them on with some choc.? I know you can't dip and retain a handle. I was wondering if your instructor had any technique to finish the bottom/back side of...

Could some of the pastry chefs give me some ideas on not so common tools that you use for creating desserts? What is it, how do you use it, where did you get it? I use a syringe(not my idea)to inject chocolate covered strawberries with...

Anyone know where to find transfer sheets for tempered chocolate?, and possibly do your own design?

Kyle you have a great website going....looks really nice and informative, I also enjoy the "play by play". Ms. Piggy is going strong, on Tuesdays, after the weekend nap she is very hungry, she starts out at about the 1/4 mark...

Kyle, I agree...that was good! How are the boys?

Do you commonly make dishes you wouldn't eat yourself We had a family come in the other night, they brought micro-wave mac&cheese and asked us to "prepare" it for the kids, so yes I do.