I’m going to school for baking, i love it so much, i was just wondering what your day to day is like, as a professional baker, or even as a chef, b/c i know that is an option too! =) thanks!!
June 30th, 2010
What grades are permitted in order to become a pastry chef?
Do you need good grades to attend le cordon bleu?
by admin | Posted in Restaurant Kitchen | 1 Comment » |
June 30th, 2010
Ratatouille?
Ratatouille is actually a stew as my lecturer said to me and my classmate and as i read through my Professional Chef book, the recipe use olive oil to saute vegetables and add white stock to make the recipe a bit moist.
But when I go search others recipe, some say it need to be bake and top the recipe with grated cheese.
And the another say only saute the vegetables and after remove the vegetables from pan, only deglaze the pan with water and pour over the vegetables.
which one is the original recipe?
by admin | Posted in Restaurant Kitchen | 3 Comments » | Tags: classmate, grated cheese, lecturer, olive oil, original recipe, professional chef, stock, vegetables
June 29th, 2010
How to bake cakes the right way?
How do people bake cakes to come out to look like this? http://www.ifood.tv/files/Japanese_Christmas_Cake_2.jpg
Found this cake, didn’t see no recipe, friend of mines said its a traditional thing Japanese bake but I never seen my Japanese family bake this before. I tried baking stuff out of pullsbury and cake doesn’t came out to look professional like that. I also tried to bake out of scratch and did exactly the website instructed me to do and it came out all flat, even tried again adding baking powder and still didn’t come out good, tasted like eggs.
If anything does anyone know any good instructions that’ll actually make things turn out professional such as this cake http://www.ifood.tv/files/Japanese_Christmas_Cake_2.jpg
by admin | Posted in Restaurant Kitchen | 1 Comment » | Tags: baking powder, cakes, christmas, christmas cake, eggs, japanese christmas, japanese family, scratch
June 29th, 2010
How can you be a pastry chef and still Healthy?
I like baking and making tons of sweets, but how do I stay healthy? I’m already beginning to break out because the sugar (probably) and how do I stay healthy when I make sweets
June 29th, 2010
House Vlaves?
recently my house has been baking a humming sound and it began to affect my sleep. since my room being closest to the boiler i check it to see the source of the problem and unfortunately i was not able. then i saw two valves which both of them facing down and i decided to switch the right valves to upward position. the noise stop, so now my question is, is it a good idea to keep like that or called for professional? i am really getting angry about this problem now, any helpful tips will do a lot.
p.s. my house is a two story house
by admin | Posted in Restaurant Kitchen | 1 Comment » | Tags: boiler, helpful tips, sleep, upward position
June 29th, 2010
Help with a dinner dish?
My mom used to make these fantastic garlic mashed potatoes with cream cheese. Now I remember how to make them so it isn’t a problem.
However, I do have another little issue. I have no idea what meat would work with them. BBQ chicken? Steak? Meatloaf?
I need something fairly easy since I’m nowhere near a professional cook. Baked or fried is easiest for me.
I’d ask my mom but she died in 2003 and my sister is away camping.
I’ve been bragging up mom’s recipe to my husbands family so now I want to show them.
Any ideas?
by admin | Posted in Restaurant Kitchen | 12 Comments » | Tags: cream cheese, garlic, garlic mashed potatoes, mom, professional cook
June 28th, 2010
What do you think of this sentence?
"You baked cupcakes? What a strange surprise that is. Were you keeping it a secret? I hope you are willing to atone for that by allowing me to sample one of them."
I was talking someone, and we were making friendly conversation. I wanted to know if that sentence is good, in a professional/sophisticated but also playful way? If there’s anything I could change or anything I could do to make it better, I’m always open to new ideas. Thanks all!