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A scoop or a quenelle?

post #1 of 2
Thread Starter 
Dear chefs,

Over the past two years I've been working on a new pastry tool, and after all this time I finally have a working prototype. In order to being able to put this on the market I have to do a market research. So please, if you are a pastry chef using scoops or quenelle spoons on a daily base then please read the story in the linked below and fill in the survey underneath. I'm a pastry chef myself and I'm convinced this pastry tool can make a lot of pastry chefs around the world happy so you're opinion matters. Thanks!
post #2 of 2

I would surely be interested to give it a try, if it would make my work easier.

When happy, I'd recommend it to collegues.

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