Posts by foodpump

My humble advice is to finish up what you started first, get the bchlr degree, then go off to cooking.   I am 48 now and have been cooking and baking professionally since I was 17. A degree makes quite an impression on H.R....

If I had more time I would have made it out of nylon--usually I have cutting boards to cannibilize.   However, if you look closely, you will see a faint line of parchment paper.  For each block of pastry, I made a...

Last week, a customer begged me to make a dozen Napolean slices for him.  I hate making them because the slicing is so messy.  Basically you have three layers of baked puff sandwiched between two layers of pastry...

Quote: Originally Posted by DuckFat  Why would any one with a solid resume set their sight on working for a M&P?   Dave Hey!  I resemble that remark....   We've been a M...

Interesting...   Wonder how Worcesterhire sc. and fish sauce slip under the radar?  One is made from fermented anchovies and tamarind, the other from fermented fish guts....

Lets have a peek at the recipie.   when I do mine, it is very stiff, you can hear the K.A. mixer bog down, and I have to use a wooden spoon to scoop out the meringue--if I used a rubber spat, I'd break it.   What I...

I guess it all depends on how you define a Mom and Pop.   For me, it is a place with only two employees...   Anything larger is "family run".

No.   When you make a ganache, you are adding over 50 %" liquid to the chocolate.  Ganache will never harden like pure chocolate, which is why it is ganache, and not couverture.   Hope this helps

Dear Eda and others considering culinary schools.     Please, please, pretty please with a cherry on top, work first in the industry  before you plunk our money down for a school.    It doesn't...

M & P looking for a Chef?   Why do you think they are Mom and Pops?  Either M or P is in the kitchen, their turf, and the partner is foh.  They don't need a Chef, they ARE the Chef.   M & P's...