Anni

Another vote for Sugar (or all lowercase, either way). The name doesn't limit you to just cakes if you're making other sweet items, it's easy to say, not too cute, and gives you a ton of options for identity design.

Thanks for the reply! I applied for my classes at Lenotre this morning. We'll see what happens...

It definitely happens. In my last job -- fine dining restaurant with Greek overtones -- walnuts were big. At the time I didn't mind them, but after reworking the baklava and then working up a walnut cake dessert, I can't stand walnuts anymore. And they make my mouth itch. In fact, stone fruits make my mouth itch too, but they're a staple during the summer. In general I don't feel good about making or sending out a dessert without tasting components first. Notice I used the word *taste* -- and in the case where I don't like the item or am allergic, I take as little as I can get away with . I'll also ask someone who's palette I trust to back me up. Also, the food business is a service industry, so sometimes you gotta suck it up and serve people what they want, if it's doable ("table 3 wants the cake, sorbet, sauce, and garnish all on separate plates"). It was a lesson hard-learned for me but it was also interesting to learn how happy and appreciative customers can be when they get what they want.

Hi all, This post originally appeared over in Pastry & Baking, but someone suggested that I post here for additional info/input, so here goes... ************************************** One of my true loves in the pastry world are French-style cakes -- entremets, petits gateaux, etc. Unfortunately, my pastry training and work experience has not offered me as much opportunity as I'd like to pursue these topics. I've made some efforts on my own, but it's been like learning in a vacuum. I'm currently between jobs and now have the opportunity to travel to France this fall to take classes. I'm considering both Bellouet Conseil and Lenotre, but cannot decide. Has anyone taken courses at either school? What can you say about your experiences there regarding the instructors, facilities, coursework, etc? Any info would be greatly appreciated!

You guys are awesome -- thanks so much for all the input! Lots to think about; I love that! Re FPS: I've seen nightscotsman's page and also check in at the FPS web site regularly to see what's going on with guest chef classes. I'm amazed! If I were choosing a B&P program all over again, I would definitely think about FPS. Not to knock the program I did choose, but my interests are more developed/focussed now. Ah well, hindsight is 20/20...

Hi all, I've been lurking for quite awhile, but have finally decided to delurk to request advice. One of my true loves in the pastry world are French-style cakes -- entremets, petits gateaux, etc. Unfortunately, my pastry training and work experience has not offered me as much opportunity as I'd like to pursue these topics. I've made some efforts on my own, but it's been like learning in a vacuum. I'm currently between jobs and now have the opportunity to travel to France this fall to take classes. I'm considering both Bellouet Conseil and Lenotre, but cannot decide. Has anyone taken courses at either school? What can you say about your experiences there regarding the instructors, facilities, coursework, etc? Any info would be greatly appreciated!