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| Professional Pastry Chefs Forum A forum for professional pastry chefs and bakers. |
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#16
03-24-2006, 02:52 PM
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 Joe glad you said that.I am totally French pastry all the way.But I do agree the Japanese are closing the gap. Traditionally Japanese cusine has been mostly dedicated to the savory side of the kitchen I for one am glad to see they are venturing out into other venues in the food world.Their sense of tradition and dedication should serve them well....I knew about the World Pastry Cup but did'nt know the Japanese were going to have a team there they should do well........ Last edited by cakerookie; 03-24-2006 at 02:55 PM.  |
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#17
03-24-2006, 03:29 PM
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| Just visited and it looks wonderful and easy to use. I would utilize the site and print what I needed when it was needed. A great tool for students and professionals alike. 
__________________ bake first, ask questions later. Oooh food, my favorite! http://www.myspace.com/chefmbrown Professor Culinary and Pastry Arts www.CCCCD.edu |
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