ChefTalk.com › Alisha Nicole's profile
|Forum Post Count:
||2 weeks, 1 day ago
||Professional Pastry Chef
||Trained in the school of hard knocks, burns, and missing fingertips. Constantly trying to reconcile the old school kitchen with the new school of culinary thought and approach of today. Old school hot line girl, new pastry chef.
|Interests (Hobbies, favorite activities, etc.):
||Breads and doughs of all kinds, curing preserving and pickling, butchering, smoking meats, knitting sewing and crafting, reading, writing, music, running, gardening. Cooking sugar! Salts, sugars, flours. Good whisky, bourbon.
|What I do for a living:
||I rock the pastries at a small but high-quality, well-intentioned restaurant in Maryland. I'll run my own (small) show one day. Soon, hopefully.
Alisha Nicole's Recent Activity
chocolate port paired with a chocolate dessert: yay or nay?
Alisha Nicole posted in this thread in Pairing Food and Wine 4/8/14 at 2:59am | 6 replies | 101 views
Rule of thumb: meats in baked goods, room temp, shelf life
Alisha Nicole posted in this thread in Professional Pastry Chefs 12/13/12 at 5:20pm | 3 replies | 319 views
Individual molds, silicone and other, brand names used in contemporary industry applications
Alisha Nicole posted in this thread in Professional Chefs 9/30/12 at 8:29pm | 3 replies | 274 views
Naming an LLC for growth and flexibility: Opinions?
Alisha Nicole posted in this thread in Professional Pastry Chefs 8/20/12 at 10:01am | 4 replies | 165 views
Thoughts and Opinions on Naming a Business: All foodies, what do you think?
Alisha Nicole posted in this thread in Food & Cooking 8/20/12 at 9:57am | 2 replies | 162 views
Sugar, Humidity, and the Structural Integrity of Fudge: A little help would go a long way.
Alisha Nicole posted in this thread in Professional Pastry Chefs 12/22/11 at 10:58am | 0 replies | 153 views
gelatin ratio for sturdy squash/ pumpkin custard
Alisha Nicole posted in this thread in Professional Pastry Chefs 11/21/11 at 8:01am | 0 replies | 280 views
added a new profile pic 11/7/11 at 1:01pm
Professionals: Your thoughts on working off the clock, the eternal cash-flow struggle, etc.
Alisha Nicole posted in this thread in Professional Chefs 11/7/11 at 11:13am | 2 replies | 431 views
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