| Professional Pastry Chefs Forum A forum for professional pastry chefs and bakers. |
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07-30-2001, 07:14 PM
|  | ChefTalk Moderator Culinary Experience: Culinary Instructor | | Join Date: Jul 2000 Location: CT.
Posts: 5,087
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W, Not to worry!!
No ones time is being wasted.
Keep us posted,and look at the donut not the whole
cc
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Baruch ben Rueven / Chana
"If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me" |
07-31-2001, 04:34 AM
| | Registered User | | Join Date: Mar 2001 Location: Chicagoland
Posts: 1,755
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I gave my notice again (with a time line) yesterday. Chef pulled stuff (again) where I had both boss witnesses, blah, blah, blah....they're trying to keep me, we'll see. I'm not only looking, I jumped through the donut whole and I'm running out the door. Life's too short for this much unhappiness.
Anyway, Jeff you always say something that catches my little brain. I need futher explaination please....on each underliner plate you put dry ice or on a serving tray with the sorbets? and then paraded it through the room where waitstaff passed off of that? Great idea!!!!!
Lady bought baked alaska, paraded throught the room by the waitstaff with sparklers in it....hum......it's easy at least.
Mini crouc. ....all you'll taste is choux paste, I don't find that exciting.
What cake with the cotton candy are you mentioning?
I did high heel slippers (for Mothers day) with cotton candy as the fuzzy toe part. They only looked good for 1/2 hr. before the humidity started melting the sugar down. So depending upon what your up to your client might have to place the candy on the cake at the last minute....?
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"Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum |
07-31-2001, 12:03 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Aug 2000 Location: Ann Arbor, MI, USA
Posts: 66
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Good Grief! I've obviously wasted your time, as I've just read your recent email saying the 'decision' would be made on the 30th! Sorry... |
07-31-2001, 11:56 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Aug 2000 Location: Ann Arbor, MI, USA
Posts: 66
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I am not a professional pastry chef, although I have had a bit of culinary training - so although it's brazen of me to suggest anything to you, I mean well. If your customer **really** loves chocolate, the 'chocolate oblivion truffle torte' that is in the 'cake bible' by Berenbaum (sp?) is a very elegant, intensely flavored dessert based on bittersweet chocolate. Total cooking time is 15 minutes, and the finished product holds 2 weeks in the reefer. Served cold, its texture is that of very smooth, creamy fudge, but at room temperature the intensity and texture of the chocolate is optimal. I have made variants with raspberry and blackberry purees, and praline (both hazelnut and pecan). (I also have altered the chocolate intensity by adding milk or white chocolate - I use Callebaut.) All got rave reviews from my 'test subjects' :} I've plated the dessert with complementary flavored creme anglaise (fruit or liquors), tempered chocolate ruffles, whipped cream, and/or roasted nuts. (I'm pretty much a 'minimalist' when it comes to plating desserts.) I have no doubt your plating skills/embellishments exceed mine, and you could really 'wow' them with presentation.
I'd be interested to know what you finally select...  |
08-01-2001, 01:52 AM
| | Registered User | | Join Date: Mar 2001 Location: Chicagoland
Posts: 1,755
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Hey lobster....oblivion is a good flourless choc. cake! Actually I think it was Momoreg that turned me on to it, not that long ago....lots to learn from each other at every level........ 
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"Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum |
08-03-2001, 03:34 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Aug 2000 Location: Ann Arbor, MI, USA
Posts: 66
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W.DeB -
Thanks for the gratious comments. I've been reading these forums for quite awhile, and most times I get more than I give. {Pastry/dessert work has been more of a stress release than an occupation for me.} I couldn't resist the chance to 'really' contribute. P.S. This weekend I try prepping a mango charlotte for a wine tasting {sparkling wines) next week - will be interesting to see what the tasters think, as I've no specific ideas on which sparkling wines they'll bring. Cheers. |
08-03-2001, 03:35 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Aug 2000 Location: Ann Arbor, MI, USA
Posts: 66
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W.DeB -
Thanks for the gratious comments. I've been reading these forums for quite awhile, and most times I get more than I give. {Pastry/dessert work has been more of a stress release than an occupation for me.} I couldn't resist the chance to 'really' contribute. P.S. This weekend I try prepping a mango charlotte for a wine tasting {sparkling wines) next week - will be interesting to see what the tasters think, as I've no specific ideas on which sparkling wines they'll bring. Cheers. |
08-03-2001, 08:50 PM
| | Registered User | | Join Date: Mar 2001 Location: Chicagoland
Posts: 1,755
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I try to give back but I think I probably get more than I give also. It's great to have such a resource!
How did you do your mango charlotte? Mango mousse with diced mango....any contrasting flavor? Personally I haven't done much with mango, mostly fresh with sauce or using it as a sauce. I like the flavor but I find alot of people aren't that familar with it in my area.
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"Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum | | |
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