Hi from Canada

[sadiegirl]

Hi my name is Sadie and I am New to the forum. My passion is wedding cakes and sugar art. I am looking for a supplier of isomalt in Ontario. Does anyone have a name I could contact. Are there any other sugar artist in the forum that work with isomalt?

Thanks a million

[Mezzaluna]

Sadiegirl, welcome to Chef Talk! There are lots of pastry chefs here. You might notice we have a professional pastry chefs' forum. Many of the chefs who post there (Panini, Momoreg, MBrown) have pastry businesses and sites, too.

The topic of isomalt has been discussed here before. You will undoubtegly have more questions, but try searching on this site (the button is near the top), using the word "isomalt" as your search word. Good luck!

Enjoy this community and the site.

Regards,
Mezzaluna

[ogreplate]

Greetings!,
My name is Sean. I have worked mostly in the North/Northwest. I spent time as a Chef on a ship in Alaska, then went ashore and worked in resorts and lodges during the tourist seasons. Moved to Oregon worked in some hotels and a country club. After 13 years in the kitchen I got the bright idea of being somebody and went to culinary school. Now I work as a production cook in Texas. My area of specialization is North/Northwest seafood. I have commercial fished, worked in processing plants and numerous seafood restaurants, so I have seen almost every aspect of seafood. My current question is: The establishment that I work in recently banned the use of steel wool. I want to throw the guys in the dishpit a bone and find them a good alternative. does anyone have any suggestions? Thanks.

[ogreplate]

I too am new to the site. Welcome. I have spent some time in your area-it is a beautiful part of the world. Its cool to be able to talk to people in our trade from all parts of the world. Unfortunately, I don't have an answer to your question. I have worked a little with Isomalt- its fun and you can do some really cool stuff with it. Unfortunately, my talents don't lay in sugar art- I guess I don't have the patients required to be a great at baking and confection arts. Welcome to the site.

[Mezzaluna]

Welcome, Sean- we hope you enjoy the site. Your steelhead question would be better placed in one of the professional chefs' forums though. Why not try that?

Don't miss the great articles, reviews and recipes, too. There's a lot here!

Regards,
Mezzaluna

[ogreplate]

Thanks. Will do.