May 31st, 2010
I read on the Internet about a natural teeth whitener using Hydrogen Peroxide and baking soda (link here if anyone wants to try it http://www.essortment.com/all/whitenyourteet_pry.htm ). I went and bought a bottle of equate brand "Hydrogen Peroxide, USP 3% solution/ 10-volume. Topical antiseptic for minor wounds" and Arm and Hammer baking soda. Would these product be useful for a teeth whitener? Is there harm using the equate brand hydrogen peroxide? (It has a DANGER POISON label on it and I don’t put poisonous stuff in my mouth).
So my question: Is it safe? ("Hydrogen Peroxide, USP 3% solution/ 10-volume. Topical antiseptic for minor wounds")
I like to buy whitestripes but:
1) they’re too expensive
2) i dont have straight teeth
by admin | Posted in
Restaurant Kitchen |
1 Comment » | Tags:
arm and hammer baking soda, danger poison, hammer, hydrogen peroxide and baking soda, minor wounds, natural teeth, peroxide and baking soda, straight teeth, topical antiseptic, usp, whitestripes
May 31st, 2010
Im really intersted in pastry and i would love to be a pastry chef. Im planning on studying business management first then I want to study pastry . The problem that we don’t have any institute that teach baking..etc..
Where can I go? What is the best place?How many years it will take?I thought of France or UK..My cousin will study abroad in UK..so when I finish studying business i will go with her..so it’s better to be in UK..Any suggestion?
May 31st, 2010
I’m 19 almost 20 and I’m dating a 36 year old man. I am in university and work a part time job to pay the rent. He doesn’t have a job, he sits at home all day playing guitar hero. He’s extremely depressed so I cook, clean, pay the bills and the rent. On weekends I bake him his favourite cookies to try to cheer him up.
I have suggested he go seek professional help. I even said I would help pay for it. (I told him I would use some of my student loan money) He says that he doesn’t have the energy to talk about his feelings to a complete stranger.
He’s a sweet guy, and I feel bad for him but I am getting tired. I don’t want to leave him in his time of need, but I feel obliged to stay until he can get up on his feet.
Tell me how do I convince him to seek professional help? A part of me wants to just leave him and say screw it. But I would feel like an awful person and you shouldn’t leave people in their time of need right? I would feel awful if he commited suicide and I don’t know if I’d be able to forgive myself for the rest of my life.
by admin | Posted in
Restaurant Kitchen |
4 Comments » | Tags:
feelings, guitar hero, loan money, old man, part time job, playing guitar, rest of my life, stranger, student loan, suicide, sweet guy, time of need
May 30th, 2010
I am seventeen and i am seriously considering a career as a pastry chef.I have had a passion for cooking and baking since i was very young and have been experimenting in the kitchen for almost ten years.Since i am self taught and know one else in my family really likes to bake my food experiments haven’t always been great,but now i think i do a pretty decent job and evryone loves my food.
but i guess my questions are: how well do you have to cook/bake to go to cooking school?
did you find cooking school very challengeing?
did you find work right away after you finished cooking school?
and i would just like to hear about your all around experience in culinary school
im eagerly awaiting your answers and thank you in advanced!
May 30th, 2010
I know I’m only sixteen but I’ve wanted to be a pastry chef since i was ten.
Do you have any tips on how to reach my goal?
May 29th, 2010
I’m considering going to a Culinary Arts school and I just want to know what your experiences have been as a chef and any advice you can offer on the industry.
Here’s my situation:
I’ve been cooking since I was 7 or so and have always had a knack for it. Although I love to cook anything, baking is what I really enjoy the most. I mean anything from quick breads to pastries and what I really want to focus on is artisan bread baking. My goal is to perfect the craft of bread baking, produce unique high quality products, and open my own bakery someday.
-What is the best approach to attaining this goal?
- Is a 2 year program from a community college culinary arts program just as good as one from an art institute, cordon bleu, or a technical school? Or does it really just depend on your capabilities?
- What should I expect upon graduation and later on?
(Salary, job opportunities)
- Is there anything that you’ve learned having gone through the process that you feel would be a benefit to someone considering the field?
Does speaking French and attending a culinary school in France after graduation from a community college culinary program increase one’s chances of being hired or making a higher salary?
by admin | Posted in
Restaurant Kitchen |
3 Comments » | Tags:
art institute, artisan bread, bakery, benefit, capabilities, cordon bleu, culinary arts program, culinary arts school, culinary school, experiences, graduation, high quality products, job opportunities, knack, quick breads, salary, technical school
May 29th, 2010
Please…your thoughts and opinions on best ways to bake and decorate a three layer rolled fondant wedding cake that the bride would like to be traditional-(Ivory, Navy, and Silver are the wedding colors) I am a professional baker, but haven’t yet done a cake on this scale! Am excited about the challenge…any tips, fellow bakers?
May 29th, 2010
If I were to go to college for pastry, what could I do as a career? Obviously pastry chef, but where?
It kind of sounds like a stupid question, but idk lol