ChefTalk.com › ChefTalk Cooking Forums › Culinary Students › After Culinary School › American Culinary Courses
New Posts  All Forums:Forum Nav:

American Culinary Courses

post #1 of 5
Thread Starter 

Hello everyone,

 

I'm a culinary student from Brazil and currently going to school here. I have an idea on opening a bakery shop in my city focused on American pastry and baking. Things like bagels, cupcakes, brownies, pies( mississippi, apple and key lime), donuts etc. But I'm having a hard time were I can find a course or school that would focus on this kind of recipes. Everything is about italian or french cuisine. Do you guys know about courses focused on American pastry and baking? I have found some classes from smaller schools that offer these kinds of classes but usually they only last a day or if it is a month long but only on mondays. Since I live in Brazil it would be best if the course has everyday classes or as much as possible. I have searched for many recipes online and some of them people love it but some I'm not quite there yet. Since I'm going to start a business it is obvious that the right recipe has to be in place. 

 

On a side note, here in Brazil there are some people that make american pastry/baking recipes but they are usually dry or very dry (muffins, donuts etc)

 

Thanks for the help!

post #2 of 5

Did you search You Tube?

As a Home Cook I've learned by watching several vidieos,

the basic stuff you probaly already have down.

For the recipes, just search the internet for the ones you're looking for.

post #3 of 5
Thread Starter 

I search everywhere specially youtube

post #4 of 5

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply
post #5 of 5
Thread Starter 

Thanks for the help I have pretty much all the recipes but not always I get it right. Not sure if the ingredients such as flour make a BIG difference. I have a problem that in Brazil people don't use buttermilk and I can only get it on a very liquid form and not those cultured that you guys have in the US.

 

Thanks for the help once again.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: After Culinary School
ChefTalk.com › ChefTalk Cooking Forums › Culinary Students › After Culinary School › American Culinary Courses