Name is Jason. I attended a Le Cordon Bleu program and now work as a line cook and private chef, as a private chef doing mostly chocolate, some sugar, and pastry work....desserts. I found the forum doing some research on moulds and found a bunch of great topics on here so decided to sign up in hopes I'll pick up some new info and be able to share my own experiences with others.
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12/26/09 at 12:02pm