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 :smiles:
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
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 :smiles:
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
