new to the forum

[jennadabombed]

Hi,

I just discovered this forum today and I couldn't be happier. I'm just sorry I didn't discover this last year when I was starting my business. Let's just say a lot of trial and error

Last year, almost to date, I started a small pastry business sharing a kitchen with a caterer. This summer I am happy to say that I already have deposits and more potential clients on the way. Almost everything I have learned is from books and the internet. I did graduate from the CCA/Le Cordon Bleu (they were merging at the time) with an associates degree in Culinary Arts. I will be the first to tell you, that doesn't mean anything in the culinary world. I have started and ran 2 restaurants (before and after attending culinary school) and I ran a catering company. I discovered that my heart lies with the pastry arts. I have had so much fun and so much freedom "playing" with confections. I know I have so much more to learn; my next step is sugar art.

With that being said. I would be very appreciative with any advice in starting this medium. Mainly if you have thoughts or ideas on heating lamps, pumps and other equipment. I really don't feel the need to spend almost $400 on a heating lamp. I'm guessing there is a cheaper alternative that works just as well. What kind of pump should I get? I recently ran into someone who took a class for a summer in sugar art and is very willing to show me some things. I am going to jump on that sooner than later.

Thanks again for any input, Jenna

[Mezzaluna]

Jenna, welcome to Chef TAlk! I can sense your passion for what you're doing.

We have a great many pastry people here, a number of whom work with sugar. I recommend you post your question about pumps in the Professional Pastry Chefs' forum.

Don't miss the cooking articles, cookbook reviews, recipes and the e-newsletter. You can do searches in older threads for topics you're interested in. We have some great guests visit here too!

I know you're going to like it here, Jenna. We'll look forward to your posts!

Regards,
Mezzaluna

[gypsy]

Well, I’ve been lurking around for a while now so I guess it’s time to introduce myself. Real name is Jeffrey and am just about ready to get back into the kitchen -”Once again into the breech, dear friends!”. I’ve been in and out of kitchens my whole life starting at my family owned and operated store when I was 11 as a dishwasher (I’m 38 now) then prep, then cold, then fry, then grill then sauté and have ran kitchens for as long as 3 or 4 weeks at a time, while ECs were on vacation. I’ve always loved growing up in a restaurant family as no matter what else was going on in my life, I always knew that I could find work on a line somewhere and have probably worked in 10 or 15 different places over the years and have experienced various kitchen cultures ranging from pushing burgers to fine dining.

Now, once again my family is opening their own store and have asked me to run the back of their house. The place seats about a 100 and will be split into a pub (which is expected to be the bulk of the business) and a DR (about 40 seats) to offer a more upscale experience. It’s a truly great opportunity for me and I’m greatly excited about the prospect, but am also a bit nervous as I know it’s a ton of responsibility and will be my first time on the top of a kitchen. I’ve been reading just about everything I can get my hands on regarding same and hope that this forum will also prove to be a valuable source of information and advice.

[Mezzaluna]

Hello to you too, Gypsy. Sounds like you've got a lot of kitchen time under your belt!

We hope you'll enjoy all this community has to offer.

Regards,
Mezzaluna

[cookie jim]

I have around 20 yrs in the culinery field.Some fine dining but its been lots o years ago.I got here by accident and am glad I found you all.I'm a disabled war veteran and disabled from a lifting accident at a new restraunt I was opening.Knocked me out of 14 yrs. of my career. I am a avid cookbook collector and like to recearch recipies. I hope that I will be of assistance to the room as well as getting me away from the tv. I hope to learn from the rooms about your experiences and some kitchen humour,recipies are good also. I saw a saying in my messages and I would like to offer one from my first recipie index card inside flap; Fear of Failure; one of those thngs that fulfills itself with depressing regularity. Look forward to meeting You, cookie jim

[Mezzaluna]

Hey Cookie Jim- welcome to Chef Talk, and thank you for introducing yourself. Sounds like you've been around the block and then some! I'll bet you have tales to tell.

We hope you take a look around the forums and jump in to put in your two cents whenever you can. We'll look forward to your posts.

Regards,
Mezzaluna