dejaq

Vanessa, we have had some some outstanding advice from some folks, that clearly have a grip on what it takes to prevail, three more things I would like to note, don't discredit unique "out of the box" marketing, I used to know someone that worked as a cival servant in administration, around the holidays IE Christmas, I gave out a few, and I say that cautiously, few samples, they flew off the shelves, once people tried them and word spread. Also by or before, a retail brick and mortar instalation which I feel is critical to the benefit of any high profile (prestige) venue, you would do well by attempting to market to a smaller more elite line of retailers, I am talking about the 4-5 unit gourmet type retail outlets in your area, we sold to (at the time)Sutton Place Gourmet, and all of sudden in one day, you could be moving 4000+ units in a single shot, are you ramped up for that type of production? do you funtion well with no sleep for three days straight? you get the idea...One thing about dealing with brokers, and selling to a "chain" count on the markup being at 100% that means an 8 oz box selling for 19.99 has to be sold to them for less than 10.00-your box alone may cost you 4.50 including shrink wrap, you see it all adds up.The big boys exploit this by tricking out their packaging and loading it up with fluff, once the consumer tastes "really" the way it should be, they are hooked for life, and there from that point on, is a new gauge that has been set, ever after...that's ok confectionery has profit margins in the 300-400% range, if that is, you know what you are doing... M

Hey there, I am going to try to answer your questions in a couple of parts; I think Kerry Beal might be of some help because she is actually down in the trenches right now. When I had Pirouette back in Timonium in the late 90's we were high end, I mean Psychotically high end, my immediate competition was an Austrian that had a well-established reputation, but primarily sold retail, our focus was wholesale and corporate. You have to understand that what I am about to say in no way should be taken to heart, chief-listen, you have to approach confectionery artistically, but at the same time keep a profit motive anchored in your head. Confectionery and Chocolate manufacture is not for the tame, It in my opinion one of the most highly evolved eloquent facets of this industry, if you take a look at the dimension cuts down to the millimeter, the ultra tight tolerances of lamentation, how for example, something has to be made to parabolicly fit within a package cell each and every time, the logistics are nauseating. If there were a scale of difficulty from 1 to 10 with 10 being the most difficult, Pastry would be around a 3 chocolate sits up around a 7 or an 8. You have to ask, how am I going to sell it? To whom is my market? Who am I going duke er roo with out there? Ask yourself those questions before you come up with an arbitrary price point. Make sure you cover your costs-I mean all of them, right down to the blessed 3M Post it's, I am not kidding, you can lose your shirt if you are not careful. Do not broadbase your pricing infrastructure, unless your like some of "those" pretentious big name companies that formulate one variety, and simply swap out the flavor continuity, on each production run, if you are one hundred percent discrete on formula profile, naturally you would individually price your chocolates accordingly. One more thingy, Americans are sold on gimmicks, fancy packaging, colorful bows, fancy shmancy decor multicolored moulded stuff these days, if you sell with the only intent to promote your line thru aesthetics (like some pretty big guys out there Circa -Now) you may not only find that your market is lukewarm; your bottom line is going to be lackluster as well. What I am trying to say is unless when you bite into one of your chocolates, and you don't feel your biting into a little piece of heaven, you may have to re-evaluate everything, analyze the science of the way chocolate hits the taste buds on the palate, and you will do well just as we did, the only problem with Pirouette was, I started it on a shoestring...the next time I do this...it will be different. Michael

Those are gorgeous!!! Can we have the recipe? ← they really are, wow I think I know what I am having in the morning for breakfast... Michael

But warn me about what? Please! No constitutional objections! ← Varimixers technology, looks terrific on paper, a clutchless, adaptive arm which raises, and anchors the bowl in place, along with poly sweeps that "scrape" the bowl as it rotates, you know what they say about cars, the more they clog up the water works...my assistant is having problems with her "S" class Merc, B/C it's over engineered...esspec. the brakes, gotta luv the Germans, man their smart... M

I just love Marine Hydrocolloids, you may try also the FMC Corp, depending on your needs, they may not sell in a smaller amount, very way cool stuff, tinkered with it over twenty years ago, as Spock used to say "Facinating" M

Berkel does make a terrific piece of machinery, if you can get one on the cheap(new, whew!?)more power to ya, as for Vari, hmmmmm, I pead the fifth Amendment.....don't say I did't warn you... M

I see, I see, I think I need to put a second mortgage on the house, but I do like,( Forwarding to Tim), but what a lovely gem, I thinking perhaps it may be avail in Ferrari red, that would be extra special, Wonka, eat your heart out. Thank You for this piece of Cocktail Trivia, you are brilliant! merci beau cou,danke shaun, keep up this kind of great footwork, and you are going to be granted an Iridium Administrators Pass. Michael

I like your responses, some of your approaches are "innovative", I was talking to one of my authoritative/Defense contractor/Business gurus genius types and I mentioned a Phased ultrasound high intensity particle beam type cutter system, same type of stuff that will take down a Patriot missile, or used in a modified form for riot control...the incident angle Tim stated would be to great for cutting food, similar to the Ultrasound waves that break up kidney stones in lithotripsy, a broader cut in segmented slices would be achieved. Tim went on to say that better than a water jet, the same type of (variable intensity) lasers used to cauterize skin tissue in the Medical profession would work quite nicely, and for just around 5… at that price point, even a smaller outfit could afford one. That’s weekend beer money, to our Hoteliers and friends up in Hyde Park. Michael

I know, I know, we have all heard this before, but I am decidedly curious my ComPatriots in Arms, on one side of the spectrum you have a complete imbecile running the show, could be a financial backer, as such that doesn’t even know how to do a Bank reconciliation…essentially "the Monkey flips the switch"... then two hundred and fifty six shades of gray away on the other side of the graph, you have an Authoritarian like my buddy, M. Richard @Citronelle, who can hold his own, and wrap rings around most “standard Military Pastry Chefs” out there. I am conducting a “lite” survey, who would you rather work for , A some one that you have to spoon feed everything to and get there bedroom slippers to boot, or, B. “the Empire” that will more than likely get up in your face, and tell you how it should be done. Please give your thoughts, I have my own reflections; Pros and Cons, but I can’t seem to find a happy medium on this… I welcome your opinions on this subject… P.S. our Exec, I just found out this morning is leaving due to the A. reality, it 's a pity, he really know's his stuff. after a discussion with Musel, diplomatically speaking, Monday evening of this week, he too hinted at both of our shared experiences with Marvelous at a Corporate level, also dealing with the “A” reality... a number of years ago. I am being polite, and professional, not going into more detail on this…very "sensy" subject, if you get my jist… I guess there are Gourmets and there are Gourmands, There are pretentious “Foodies” and there are people that think they know food B/C they eat out a lot…drop 3 large bills for two w/wine and are dining in an establishment where the Exec and GM both get per verbatim there inspiration form Art Culianaire and don't even have enough creativity to uses original un Plagiarized Verbiage such as Heirloom Tomato such and such with a ragout of such and such on their menus... or maybe B/C there Mommies and Daddies told them they had great taste or something like that...it really does take all kinds indeed… Michael

wait a Tick, who ever said I was intelligent, I am in the Hospitality Industry, LOL, my father actually is very upset with me for having this as a course of study,"how could a son of mine wind up Playing with food" yeah and look at what happened to him, that bedouin, running around in the middle of no-where living in a shanty of a shack out in Yuma nowhere, ha for a man to leave his loving wife and one year old son, and not realize what he(his son) turned into is a first class idiot, for all you ladies out there that made poor choices in the Men in your lives, that wound up kirking out on them also, my heart extends out to you... also, that's why we men have gotta bad wrap, sometimes we find it difficult to focus, we just don't know what is good for us. As for "dear Old dad", I am sorry I am of on this tangent, intelligence is relative and should only be matched by Wisdom as a Governor, it smooths it all out, I have known many "intellegent" "older" souls, they may have been arrogant, and at 50 something haven't a clue of why they are here, where they are going, once they pass on, nor what the true meaning of life is really all about... Anthony, you have to realize one thing, my brother, this thread was in my mind, but I put it to paper in the spanse of about an hour, here at work, lets just say it's a part of a continuing series, I could write a book, and I am going to, I could build a web site, that is in the works-right now, you will learn a lot, I know that some others have been hard on you about grammer and such, (I just love intellasense in Word), but I like your style, you ask questions, it a "good thing" to find out about the world around you, it's a little scary out there, I don't have to tell you to be carefull...Peace Michael

Anthony, listen, it's the about the IDEA that intrigues us, like the guy I ran into a number of years ago that worked on a facet of a part to the engine of the so called top secret "Aurora Project", sometimes the idea is bigger than the thing itself, Mach 13 is it possible, yes, do most people understand it, no, do we have technology that makes the shuttle look archaic, yes, do most people know it, no, does the stealth bomber's silent drive run on Alien hybrid technology that no one else knows about, yes, do the schematics that read something else about it convince most, NO take it at face value, the jet is way cool! look at the word DejaQ- break it down, as in "I feel that I have been here before", the Q, now are you begining to understand...

....I know those magazines depict all us girl pastry chefs wearing garter belts in the kitchen, but.... psst! It ain't true! ← It's just an expression...please don't get upset...like hang on to your hat... ← Actually, I think the phrase originated amongst fans of The Rocky Horror Picture Show, so it isn't at ALL sexist! ← thanks for the snippet, perhaps I think it was just a misinterpretation, you know wars in the midde East are started the same way... miscommunication is the "Mother" of all evils, and also if I call anyone "baby", it's not Ausin Powers that I got it from,it predates to a flick called it's a Mad Mad Mad World, way back in the day, I also call men "babe" as in Ok Babe,that's also an expression, no offense what so ever given or taken, I take my work very seriously, but if you all get to know me, as you will (right around the corner) your going to find I am an affiable bloke, good natured, with not an ounce of Ill will, I simply have too much on the Poker Table to loose to be base and rude. P.S. I am also now on MySpace,go check it out, it's a precurser to something beyond even my wildest imaginations, and that pilot project is a precurser to an even bigger project, stay tuned, and please be patient during our "construction dust". or better yet, hold your horses...hang on to your socks, stop the bus, stop the madness, you get the idea... Michael

....I know those magazines depict all us girl pastry chefs wearing garter belts in the kitchen, but.... psst! It ain't true! ← It's just an expression...please don't get upset...like hang on to your hat...

Dejaq's link corrected above.....erm.... I see MTV video awards...... ← Sorry baby, Iwas testing something, whoops C daisy, I hate these keys on this Dell, it works though, your going to luv what I have coming your way, why you're just simply going to Luv it...Hang on to your garter belts M

I discontinued using yolk based ganaches years ago, and opted for a more linear approach, here is a formula that I developed based on a platform that I think may address some questions from above. there will be another thread entitled “ the creative process” that is a subset of the “flow” series, here is how it works: Have yourself “a lil idy bit O fun out there”: First start with a basic Ganache: Scope it out… Develop a blend and make certain there is a synergistic relationship to all flavor profiles with the mix: Boil: 200 gr. Heavy cream 25 gr. Invert sugar 20 gr. Lemon grass tea In a separate container create a “Mash” this is essentially a liquid “slurry” 180 gr. Vodka (Absolute Citron) 20 gr. Pink Peppercorn 15 gr. Black peppercorns 20 gr. Juniper berries Heat this mixture and allow to infuse the flavors, your pulling off the “Mash”, straining it, once the flavors have matured. Add the drained liquid from above “Mash” to Cream mixture: Add: 650 gr. Milk Chocolate 200 gr. Lemon puree (jarred “perfect choice”) avail. From Sysco 80 gr. Crystallized ginger pieces And lastly: 50 gr. Softened butter This formula produces exceptional results, Happy-Happy-Joy-Joy! Open your creativity to be receptive to inspiration from most everywhere, even Cuisine, although a hamburger chocolate is out of the question, a platform based on a Béchamel sauce wouldn’t be for example, wow, I just thought of that, hmmmm….. Michael P.S. Tiny pic is now offering vid uploads, stay tuned... AIRWOLF will be right back...after station identification...

Trinary phasic Equation This simple process makes the craft of “Pastry” “elementary”, I will attempt to share this knowledge with you, it stems from an understanding that everything is interrelated. There is an inverse relationship to each facet, that intrinsically effects everything we do in the lab, by understanding the physics behind the construction process, we are in a better position to appreciate the elimination of the “dark Arts” or “thumb to the Air” qualities that remove some many of the myths and fallacies to our industry. Remember the last time you kicked something out of the mixer and it felt hotter than usual… or you baked on a rainy day? And something didn’t come out right…this equation addresses these key concerns, in an effort to standardize the science behind the Art and make everything equalized on a more even playing field. Here are the components: Time: time is a relative state, it exists as a constant, it can be accelerated, or decelerated depending on your needs or your approach. Time is directly linked to Temperature; let me give you an example. You have a creamed aerated batter with a paddle attachment that is moving at a given speed (let’s say 2nd speed on your Hobart mixer) the machine is generating heat and has a heat signature called a Friction Factor)-more on this latter, is a separate thread. Given all ingredients are at ambient , lets say 75 F, it is only natural to figure that as the machine revolves, it generates heat (raising the temperature of the batter over a course of Time. The longer the Time the machine spins or if we increase the speed of revolution, the greater the heat generation, which can effect a final batter temperature, and project it out of range for optimum results. Temperature: is a critical element, a desired “target’ temperature can effect everything including the volumetric specific gravity of the final product, have you ever wondered why a cake batter is heavier at times and at times it falls short of expectations? This Is because some variable is out of whack, like the temperature of key ingredients such as butter or eggs being too cold, or a bakery being way to hot (IE. heavy cream not whipping in a given Time because your ambient is exceeding 100 F) we have all had this happen, no and there was nothing wrong with the cows that week, either… Distance: this is a tricky concept, but it is related. The shortest distance between two points on a graph is to draw a straight line, correct…if you need something to be constructed in the minimum of time, a modification to the production technique may or can be in order. (I have a flourless Chocolate recipe that I have been using that is baked thin about 3 millimeters in sheets and is used for a multitude of different things including a Decadence cake that gets a striation of Gianduja mousse and gelified Passionfruit crème brulee’. The process for the cake batter is put together in such a way that the Cocoa is actually added to the meringue vs. the base, to streamline production, shortening the distance or Time of construction. Distance can also have an expansion applied to it as well… I realize these are sophisticated concepts, but perhaps at a minimum, they can challenge everyone to “think differently”. That essentially is what this is all about, how to take some of the guess work out of it, and make you into an even better Pastry Chef. I know this is going to get jogged around, you can always backchannel me, I welcome your questions, and thought provoking imput. Michael

Luv em, just LUUUUUV em, Muah.... use once, throw it away, kinda alike a disposable razor... M

I never met an F&B director with an IQ better than 120, it's just like this and just like DAT!

True Dat... M

As I mentioned this application is not a compartmentalized modular approach, it's one level up from this: I developed these in arcylic with reuseable poly liners way back in 89' when I had a Pilot project called "PastryKrafters", I sold everything to the late Dominic, of "Palet du Chocolat', bless his creative heart, he is very much remembered with high esteem; I am not saying I invented the wheel, I am just saying we were playing around with all kinds of stuff including food grade silicon molding solutions including those plastic rings that at the time were only available in metal (widely available). The jet is another solution, for perhaps a wholesaler, a large Casino blowing it out the door. For fine Dining or a rinky dink hole in the wall bakery-furget it, it's like if you have to ask how expensive it is, you don't belong in the store... Michael EOF end of file

Yes Anthony, why perhaps a vegamatic may work also! it slices, why it even dices! I'll call that old clown from Ronco and see if I can find one on EBAY... indeed a blade would be a lot cheaper, more avail,and a lot less expensive to maintain but nearly impossible to slice and dice, those unique angulated cuts on for example, those hex, and coma shapes, check out their web site...this device is on my wish list once I open my own 2 mill venue in approx. 3.5-5 years, it's beyond way cool, it's rad...and who knows by then that Runco will have a nifty little laser attachment, and any water propagation(not that a micro sized jet is any prob. right now circa 2006,nor was it a prob back in the 80's) will be a remote thing of the past... M

for intermediate or semi-industrial, I think it would be a must have, I heard about these in school twenty 26 years ago, for making an incision down the center of a pullman loaf that received a butter spray shot a la Arnold's bread, has anyone had any experience with using one? water jet Michael

I like Abra's idea of the brittle, depending how this this this thing is going out, I would still use Ladyfinger cake baked in sheets, two to a deck, two layers of cream and for the top layer with a sesame tuile sheet baked to an amber color, as far as Tira is concerned, remember, it gets Marscarpone and its supposed to punched with coffee, at least that is what your client probably expects...Cointreau would work well, the addition of a thin layer of a Mirepoix of diced fresh fruit nested in a gelee' on one of those layers would add contrast, texture and dimension, I envision this dessert as either a triangle, or an oblique, knock yourself out. Michael

Just as a footnote, I have made this with 100% corn syrup, It's just that the glucose/syrup offers a ultra high sheen, plasticity, and fluidic quality, similar to Valrhona's Mirror brillant glaze, I handed this one to you guys, my stuff really does work. M

Brian, You know, that clerk may just be right, we had a not so great visit by the health inspector yesterday, and you want to know what this clowns major infraction was, yup you guessed it, the difluoethane, in the propel is a big no no, I know so many cake decorators that do not have the provisions (or budget) for a compressor, oh well there goes my beer money for the weekend. LOL Michael