looking for an opinion or three

[Chef Kaiser]

hi,

i would say never give up. you can contact one office in the world, which is the Pastry Crafts School Richmont in Luzern, Switzerland. office@richemont.cc

You will find with them, the very professional books for pastrries, bread, sugar art, chocolate and marzipan arts, humbly the basics to know first. Well maybe they are not the fantasy books, sold with nice pictures. They tell you actually what possibly did you wrong by adding to much sugar or butter into a dough.

By the way there books are transleted into English.

regards

mybe you want to vitist also: www.nexc.com just a good friend a former Executive Chef in the 5 star Hotels, who got hooked up into the internet business today to give jobs.

Originally Posted by robinchev

Okay, here's the deal.
I've always wanted to expand my knowledge into the pastry side of our world. Sure, I can handle the basics, but I'd really love to learn to work with chocolate, pastillage, and pulled sugar properly. I've messed around with it at home, and I'm considering taking a night course offered by a local college.
I have had bad experiences with this route before... the basically useless cake decorating course taught by the "professional" who figures the epitome is a teddy bear cake piped over in multicolored rosettes..
So, recognising that there is a limit to my free time, what's the best way to get a good handle on the basics? Do I go for the night course?

[Chef Kaiser]

hi,

just get the right books, one adress is the Pastry Craft School in Switzerland, called Richmont in Luzern, the town also Escoffier found love to be. just contact office@richemont.cc, i do have them all and not offending book writters, but most of you just put nice pictures, but recipies dont work, maybe facts in a book are more important to a new generation, than just selling a book for money.

regards

Originally Posted by robinchev

Okay, here's the deal.
I've always wanted to expand my knowledge into the pastry side of our world. Sure, I can handle the basics, but I'd really love to learn to work with chocolate, pastillage, and pulled sugar properly. I've messed around with it at home, and I'm considering taking a night course offered by a local college.
I have had bad experiences with this route before... the basically useless cake decorating course taught by the "professional" who figures the epitome is a teddy bear cake piped over in multicolored rosettes..
So, recognising that there is a limit to my free time, what's the best way to get a good handle on the basics? Do I go for the night course?

[VillageCakeLady]

I guess I'm going to throw my hat in the ring as well.
My advice is to seek out the best in your city or city close by. Ask them if they will give you private lessons. After that it is practice practice practice. Specific sugar and cake forums will help you greatly. Ask the right questions from the right people and you can accomplish anything. Talent is helpful but passion will create masterpeices. There are many things I have accomplished by NOT listening to myself say "I can't do that" Buy books, many books, every artist has their own way of doing things, the more you read the more tricks you will learn.........and most of all..........did I say practice???