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A bit of sugar....

post #1 of 3
Thread Starter 

just a funny memory....

 

i was visiting with the wife of  the VP my husband was working with in TX... you know, doing the corporate wife thing.  I had promised to teach her how to make creme brulee when we came down for the meeting....she heard a rumor i was a professional pastry chef. ssshhhh

 

We go to the point were we needed to burn the sugar and i asked her if her husband had a blow torch...so she called her husband. Who turned to my husband and said nervously ......"Um, your wife wants a blow torch?"  My husband great guy that he is responded.... "give it to her." :)

 

To this day we all laugh about it.... 

post #2 of 3

Welcome to ChefTalk please let us know if you have any questions about the forums. About how long have you been a professional pastry chef?

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #3 of 3
Thread Starter 
Quote:
Originally Posted by Nicko View Post
 

Welcome to ChefTalk please let us know if you have any questions about the forums. About how long have you been a professional pastry chef?

 

gads.... most of my life. I started making wedding cakes when i was  *gasp* 13. Hard core in the industry for 26 years? It is not blood that runs through my veins... its heavy cream and butter.... lol.

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