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post #1 of 5
Thread Starter 

Hi,

 

I am a keen amateur chef based in Scotland. I have been cooking obsessively for 10 years now, since I got married. I discovered pretty soon that I seem to have a flair for it, and (being me!) I like to work hard to develop that ability further. This has enabled me to take on numerous projects - I have catered for a number of different private functions, ranging from breakfast and dinner services for around 150 people to small functions where I have designed and cooked menus of up to 10 courses.

 

I enjoy a challenge and learning and have been moving in the direction of desserts in recent time, as my inner artist recognises that desserts are probably where it is easiest to express yourself artistically. Around 3 year ago I bought a book on patisserie by the Roux brothers (snr) and was inspired by the sugar creations in there, but figured they were far beyond my reach. Following renewed interest (I can't remember really what sparked this) I finally set up my own setup for pulling and blowing sugar about 2 weeks ago and have been pleasantly surprised by the results.

 

I have joined this forum because I would like to continue learning from people who are experienced with food. I have tried above to give you a realistic, honest account of my progress so far - I have not embellished or falsified information, as there would be no point. I hope there is much I can learn from people here, and look forward to chatting with you.

 

Below are some example of my progress in sugarwork so far (sorry for the photo quality, it's just a cameraphone):

 

 

 

 

post #2 of 5
Welcome Stuart! I am from Edinburgh, nice to see another Scot here. There are now quite a few of us here on Cheftalk.

There are a number of patisserie specialists on the site. Post any specific questions you might have in the Baking forum and you'll get plenty of advice. The photographs on here will also be a source of inspiration:D

Congratulations on the results as shown in your photies!

Hope to see you around the boards.

Slainte
post #3 of 5

if you can do all what you have shown in the photos,you have the qualities of a pastry chef!!!What do you do for a living???Are you an artist?
 

post #4 of 5

You seem to have it in your hands.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #5 of 5
Thread Starter 

Sorry, forgot to check back in this forum. I'm actually a domestic appliance engineer & groundsman for a tree surgeon. Glad you like it, here's another:

 

 

Am really enjoying this. :)

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