taryn

Has anyone heard anything about a place called Curious in gastown? I believe they're still in their soft opening stage.

Ling you're out in Richmond right? Definately try Dominique Jarry he does sell to the public, but call first to make sure he's open. He's in Steveston. If he doesn't have something in I believe he'll order it. Dominique Jarry Sugar Art Inc 604-271-8803 12000 1st Avenue, Richmond, BC V7E 3L9

Can I substitute half cream cheese for the butter in a buttercream? The bride I'm doing a wedding cake for wants cream cheese frosting, but I'd rather have the consistency of a buttercream. I've asked two pastry friends their opinions so far and they have both said yes. Any reasons why I wouldn't be able to? Or any other suggestions? The cake will be out at room temp for maybe 4-5 hours.

Thanks Kurtis, that would be perfect to go to! Unfortunately The wedding (it's a wedding cake!) is on the 15th, but I'll post something on their message board. Thanks for the link

I need some little apples to decorate a cake, I'll be using crab apples but want another variety as well. I believe Lady apples are on the small side, are they the same as Pink Lady? Where can I find these or any other small apples?

In pastry at NWCAV we were allowed to take everything we made home, but there was so much stuff that we'd donate a lot of it to a shelter!!! A friend and I realized that our chef threw away a slab of our favourite chocolate and we were pretty upset, even though we'd been eating it for a week straight I finished the culinary and pastry programs there at the end of July. Took a month off, handed out resumes for one day to about 6 places, 3 of them called me back and a week later I was working. I had no problems finding a job, I didn't even get to apply at all the places I wanted to. I'm entremetier (veg & starch) and love it, I'm learning so much. I'm also thinking about getting my red seal, but I think that I might just challenge the test later on down the road once I've worked enough hours. Does anyone know if hours from school count? I haven't really looked into it yet. I'm doing exactly what I thought I'd be doing when I first started the course, near the end pastry became an option. Then again, it's only been two months since I graduated. Ask me again in a year or two.

Donald's Market?? I really like that place too. There's one on Hastings that also has a butcher.

From the sounds of what you'd make in the course you'll probably be plating everything. He'll also teach you how to quenelle...one handed...oooohh! I didn't enjoy pastry that much when I first started, but by the middle of the course I loved it. I'm pretty sure that Chef Marco had a lot to do with it. He has an amazing pastry background and has so much pride in his work. He's also a chocolatier, watching him do chocolate work is awe inspiring. Oh and he'll also teach you how to say strudel properly

I was running a bit late for work and still had to stop off for the duck!!

I finish anywhere from 10:30-11:30, then usually look for somewhere around 12ish. Our kitchen closes pretty early.

Where do those of you in the restaurant biz eat after work? I've already looked at the late night eats thread and am looking for more options. I'm always STARVING after work and hungry = grumpy. My boyfriend likes it when I'm well fed.

Saturday night: some 24 hour pho place on broadway, there weren't too many choices after work at 12:30 am and I needed something quick before going out. 4 hours later i didn't feel too great Mooshmouse I saw you at Sebs! I stopped in and picked up a slice of banana bread and carrot and beet juice. The juice didn't taste too great but I just had to keep thinking about how good it was for me. After seb's I picked up a bbq duck at congee noodle house for some guy at work (does that count?) He made duck ravioli for staff meal, it was GOOOOOOOD

I would stick to what you're using!! (but sub butter for the lard or a combo of both....butter=more flavour!) Or you could just do some puff pastry on the top.

Have fun everyone!! I took the professional culinary (with HKDave) and pastry programs there and love absolutely everything about the school. All the instructors are amazing, sometimes I wish I was still there. It was a lot more fun than working!!

Oh believe me, we did

BBQ 2000. He raved about it so much that my parents braved the perils of No. 3 Rd. It was pretty tasty, but I don't know if it was worth the drive from PoCo!

My dad has a friend who drives from Coquitlam to Richmond every week just to go to there!

Have I missed the truck market?

I'm going to Sechelt this weekend.....are there any good restaurants I should check out?

I second the pork belly, it was by far my favourite.

Thanks!

Does anyone know their website? I swear I've been there before, but can't find it right now. Maybe it's too early.....

I plan on going to Trout Lake this Saturday, is it a good idea to go earlier on?

Back in February I won a gold medal in the college level of a competition called the "Hot Competition Live!"put on by the BC Chef's Association. The three weeks of training leading up to it was super intense, but it was an amazing experience that was definately worthwhile.

I think I know what you're talking about. It's on Westwood and Lougheed/Barnett Hwy in the same complex as De Dutch Pannekoek House. Never been there though.