New Posts  All Forums:Forum Nav:

looking for an opinion or three - Page 2

post #31 of 33
3/17/06 at 4:02am

hi, fun shall it be to be a chef

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.
Reply
post #32 of 33
3/17/06 at 4:14am

hi, fun shall it be to be a chef

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
Reply
post #33 of 33
3/18/06 at 7:59pm
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???
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Pastry Chefs Forum