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on neils note about being wetter the longer, its also good to use underripe fruit for a stiffer product that doesnt shrivel. This is especially wise with fruits like bananas and mangos.

what talk? I havent mentioned anything that I havent been through. ONly from what my mentors have passed on to me.

use a meat slicer, and dry them in the oven also, you can use a mandelin, or special garnishin peelers.

welll hershey owns Godiva if you didnt already know. Just my to let you know i've never cared for godiva even before I knew it was hersheys. It is sad that scharffen-berger is no longer privately owned, because out of all chocolate companies they were probably one of the most personal ones.

thats contrary to everything every graduate has ever told me. But for the most part they dont need to kick anyone because the people that would be kicked resign before they can do it.

ruth, you used mango puree for you mouse, which is a tropical fruit. I wonder did you bring the puree to a boil first to kills the enzyme which destroys the gelatins stength? If not that may be what happened

Kelly's is a night spot. And since the leaving of there Chef Wess they have been through numerous replacements never filling the void. Kelly's food is fine but not worth the wait in the summer.

I disagree. The sole purpose is they want sutdents to drop out because if they baby them and push them through than there performance in life will be the reflection of the school. we were talkin about "bad cooks" from "great schools" earlier and this is an example. Basically they continuously tell you to leave now if you have no (more) passion for this. Because they dont want someone out there with a CIA/FCI/FPS diploma thats doing shit job because they just dont care and just want to make a living. So weed them all out, the sooner the better I feel. Leave the ones who REALLY want to learn to push forth with me and some others so we dont have to drag our feet with the guy who doesnt give a s$#t about what hes learning but only doing it for his parents/job/corporation. strength of the mind can only be carried by strength of the heart

the sales world is a big risk. Sysco like most companies will pay you monthly for 1 year to help you get on your feet. But if you dont get enough accounts do to, not only other companies business but other SYSCO reps that are working your same area, you may not make the commision to stay alfoat. This business is not for the weak. It's espcially tough on men these days because people seem to be more particular to buying for a woman, haha, its true beleive it or not. I love the sales world and if I was not so passionate about the life infront of me I could already be making a very good living as a Schreiber distriubtor, seeing as I dont need any training and grew up doing it. It's all about personality and speaking. It's tough to build an empire, but once you do all there is is mantinence so I only reccomend it someone thats either sick of the kitchen but wants to be around food or someone that is really taken by the "on the road" lifestyle. Many people say they'd love to have the job the distributors and reps have, but its a cutthroat business and a very difficult/stressful one that you can only truly know until you try it.

yea, I always thought pulp was a european way of saying puree, but i geuss it can go south american too.

making mousse should be fine, probably going to need to use gelatin im sure. Can use it for buttercream if made properly.

perfect puree

i was just looking at richard leechs book oddly and came across a peach strudel that is first wrapped in crepe's and then folded in strudel dough.

yes. I hope to have enough money and time to one day continue education at Cornell after my bacherlors. It's just so much time out of your life, I mean I'm up for learning everything I can, but want to make the most of the time given.

bavarois simply is french for bavarian cream. But it most instances i've come into contact with and have used it for is just gelatin stabilized anglaise without the cream lightener. So basically it will give you a thin strip of flavor to accentuate your cake.

a 4 year deegree in pastry arts isnt a stint, not to sound contraversal. It can open a lot of doors in the food industry, and there are many more doors than people tend to think.

Steve is right. I took it upon myself to wait a little bit an educate myself as much as possible before applying. I already knew 100% that I was going because i was born in this business, but it helps a lot to bring your awareness up to speed before attending. When I took a tour I asked so many questions to the tour guide who was about a year younger than me she was rather reluctant to answer the majority of them because she hadn't taken the time to gather the questions for herself. Fortunately for me I knew the majority of the answers, I geuss that makes me sound like an ass, but thats just another way I find out what to expect from people and my surroundings.

white chocolate, raspberry and mango are a great combo. I've made desserts with these put together. How about white cake with white chocolate mousse, raspberrry (preserves) baked meringue disc and mango bavarois.

omyganache, you are very correct. I have met a lot of CIA grads that arent all what theyre cracked up to be. But nevertheless I will be atteneding CIA very shortly and would recommend it to anyone. I have done more school researching than anyone I know and CIA is my primary. What is necesary for a good cook is passion and nothing less. If you have passion you can go to any school there is and come out great. But for a person with passion I reccommend CIA the most, for someone that is going to culinary school for any other reason I reccomend a different life style, not a school.

This one is very simple, and made it for a special reason. Its for the hottest days of summer. Nice and cold, real smooth plus all fruit equals light. Pinneapple Parfait/Granita with ginger lime sorbet and raspberry sauce, topped with a tuile cookie and green sugar shard. If I didnt make this at home like th last two I could have done a lot more to it, but I think it works. Unfortunately I needed to dye the sorbet just a little because its color came out gray this time unfortunately. I made such a small amount it was difficult not to add more than enough, so usually it doesnt look this bright. Pinneapple Parfait -6 oz sugar -1/2 cup puree -2 oz trimoline -5 eggs seperated -1 cup cream bring the trimoline to a boil, while sugar heats beat the yolks on medium speed. Add the trimoline to the yolks and beat until light and fluffy. Beat in purree just until blended Place egg whites and 6 oz sugar in a boil over a pot of simmering water. Whip egg whites of heat until it reaches 140 degrees F. Remove from heat and beat egg whites to stiff peaks. Whip cream to firm peaks. For yolks into whites, and the cream into the eggs

i've heard of herloom but have never used or seen them first hand. I'd very much like to though

the yellow red cherries are Rainier

i've handled that style blade before, but i dont seem to get very much rythym from it as a do a knife. I find myself realigning constantly

im on the east coast and the cherries also taste wonderful. I couldnt stop eating my rainier. the trees do need to be trimmed down during the beginning stages i've read to keep a consistent production every year. When they become buds for a what will seem to be a flourishing season you should cut off like ever other one to reserve the nutrients in the soil surrounding the roots so that it has plenty of rollover in following years. It's also good to drop the buds right around the tree so they all return to the earth.

as a matter of fact Fat Mos was on the food networks best of.