Date Range
Date Range
Date Range
Wednesday, October 8, 2014. It has been way to long since my last post. Never planned on taking a long break like this. It has been a busy time, both personally and professionally. Unfortunately something had to be put on the back burner, and this was it. I have seen pictures of pate a choux that looked like it was baked in a mold. Over a year ago I started playing around with this. The first attempt led me to use a stainless steel mold.
Home of Chicago Mold School. Welcome to Chicago Mold School! We produce professional quality food-contact safe silicone molds. Professional chefs, entrepreneurs, and multinational brands use our silicone molds and services to help give shape to their ideas. Working with clients all over the world, it is our pleasure to share examples of innovative shaping solutions for food casting. May they spark your imagination as they have ours.
Jesus lover, cupcake maker, slightly obsessed with guacamole and sunshine. lots and lots of sunshine. welcome and have a look around! SUBSCRIBE TO THE BLOG. 10 Things you may not know About Me. Monday, February 19, 2018. 10 Things you may not know About Me. Goood Monday morning, friends! And I have big plans to rest and relax the rest of the day. Maybe finish up the Mingling of Souls. And maybe some laundry here and there.
We want our celebrations to be unique and express our individuality, yet, we are bursting to emulate the latest fab thing we swooned over on Pinterest. How do you stay current, and still express your style and personality? There are a couple of things to consider before you strip your wedding cake bare. Here are a few o.
The Chicago School of Mold Making. Is Pate Des Fruits Boring? CSS3 Radio Button Css3Menu. Take a video class with Ewald Notter at Pastry U.
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Finchel - it sounds like a pastry to me. For the love of finchel, monchele and all else gLee. Lea Michele on Getaway car. So we had your boyfriend on the other day.
Visiting with Chef Ana All about learning and information sharing. Yesterday I had the pleasure of visiting and catching up with Chef Ana, one of my HCC pastry school teachers. It was such a pleasure! Watching her teach class totally made me miss attending school.
Tuesday, October 15, 2013. They are both smart and hard-working. Their motivations are so different. I wish sometimes her coaches and her teachers would remember that. My feet are tasty, as that must be the reason I keep putting them in my mouth.
Monday, July 28, 2008. Over the weekend the restaurant had some serious drainage issues. Before lunch service on Saturday many of the drains in the basement stopped working. Various means were used to solved the problem, but I never saw any outside service person called in while I was working. I did see some managers handling the sump pump a bit. What do I mean? Does one really need to ask how no water and no ice may hinder pastry production? You see, I know the truth. Maintenance visits on a weekend.
Each issue is packed with recipes, demos, news, and the latest techniques presented by our world renowned panel of Guest Contributors. With an educational and instructional editorial focus, we strive to address topics critical to the professional development of our readership.