pastrygirl

The good thing is that it allows you to take reservations in off hours. People might not want to leave a message and wait for a call back if no one is there between midnight and 2 pm.

I'm pretty happy with my Musso Lussino (1qt, around $500-600) unit in terms of speed and ease, but I've never been to Italy and don't know what ideal texture you're looking for. It seems like the local galato shops vary from fairly dense to really meringue-y.

Maybe off topic, but this could be social anxiety, which, if it interferes with your life to a significant degree, may be suitable for medical treatment. I took some anxiety meds for about a year and they really helped - unfortunately made me slightly nauseated all the time, which didn't go so well with kitchen work...just saying that if serious shyness or anxiety around people is causing you to not function as well in your daily life as you'd like to, it may be worth a chat with your doctor. It's OK to be quiet, but you should also be getting as much out of life as you want to be getting and not be afraid of your co-workers.

It's not that we don't have decent Mexican food in Seattle, more that is is generally cheap and I never get tired of it. The $$ I'm spending is really going to change my outlook on how long I can be comfortably unemployed Leaning towards getting a car and being able to explore.... Rob, are you in yet?

OK, I signed up! Still haven't decided on lodging, but I'll see you guys there. I'll be wearing black and feeling inadequate Lisa, are there any good taquerias in the neighborhood?

I think melters are supposed to be much much cheaper than temperers, and if you have to fuss around with your temperer anyway, adjusting the holding temp and all, maybe a melter isn't that much more work. With a melter, you melt your chocolate, then take it out and table or seed it as you like, turn down the melter and use it to hold the chocolate at working temperature. Also no moving parts and nothing to break.

Lisa, Thanks for your advice that does help. I recall that Phoenix has incredible sprawl and goes on for miles and miles in every direction. I lived in Tucson briefly in the mid-90's, same deal. Just trying to figure out if a room and car can be found for significantly less enough than the Marriott rates to make the commute worthwhile. It looks like maybe so. Were the evening seminars at extra cost?

Did you find it essential to stay at the venue? That is, what do you think you would miss out on if you stayed at cheaper lodging nearby? Were there evening seminars every night or mostly just social activities? I'm debating attending.

Anybody going? I just realized I have the free time and could probably rationalize the cost. If you've been to previous events, did you feel like you really learned how to do things in the demonstration classes, or was it all ooing and ahhing but hard to tell what was actually going on. The thread with pics from 2007 looks pretty good. Convince me that this will help me catch up on the industry after having been stuck in the Himalayas for 2 years! Seriously, I feel out of touch and need some inspiration! Will the WPF be it?

I hadn't heard about it, but maybe I will go. Thanks for the suggestion.

LorAnn does have a few natural flavors - pure oil of peppermint, lemon, orange, tangerine, grapefruit. I have used these and they are decent, have added a few drops to tempered chocolate for flavor. The rest of the product line does seem to be artificially flavored, apparently oranges are easier to get oil from than root beer or butterscotch

A pinch of nutmeg is nice with blueberries.

Alcohol and coffee both have a much higher profit margin than food, so bars and coffee shops might be a bit less risky than a more traditional restaurant.

Do you have a specific idea of what type of restaurant you are looking to invest in? I'm serious about pastry, the main thing holding me back is the intimidation factor of finding money to start up. PM me with your ideas about what you want if a chocolate/pastry shop interests you.

If you have money and are looking to invest, I could use some for a pastry shop, and my brother in law wants to open an Indian restaurant. We're in Seattle, but of course I am much more qualified and will be more successful than my BIL, so you should give me all your money. We'll do chocolates, breakfast pastry, a few sandwiches, maybe some prepared desserts. As for finding people to invest...don't know much 'bout that

In the US, it is standard to keep a resume to one page and not include references, or MAYBE a second page with references only. Elsewhere, a CV might acceptably be 2 full pages with more detail. US resumes also should not include a picture, age, or hobbies, whereas these may be expected on an international CV. You may wish to have both, depending on where you are looking for a job.

but they do require a minimum purchase...which might put the opening poster in the same situation as with u-line ← Oh, good to know. I've only bought a few things from them, both times stopping by their showroom in Seattle, they are probably a little more lenient when you are there in person paying cash or just looking for samples.

http://www.mimietcie.com/ The Revere Group packs candy boxes in groups of 25 or 50.

Plenty of websites out there with samples. Chefs resumes/CVs aren't all that different from any other industry. Don't get too cute, have someone check your spelling, and try to avoid clunky run-on sentences like your post above.

Another thing to consider is whether the chef is really emotionally attached to the specific idea of his pound cake suggestion, or if he is just looking for something family style and shareable. Chances are usually good that if you take the general idea or criteria that need to be met and make something of your own creation that is awesome, it will be all good. Look at these things as challenges. Yes, you are the pastry chef, so it is time to show off your schooling, research, creativity, lateste books, etc. and show the chef how much better a dessert you can create - that meets the parameters that he feels need to be met. Arguing is generally not good, although there are times when you have to stand up for yourself, so choose our battles wisely. In the meantime, think of a couple of shareable/family style desserts and go forth and rock your chef's world with them. You say the place is Craft-style. Would we be having this conversation if you were working for Tom Colicchio?

On the surface it sounds like they might not care much about whether you stay there. Making changes to your menu on your day off sounds pretty bad, but if they were things that had been suggested and you were resisitent...maybe you need to consider their side. On the other hand, the Chef is the Chef, and the Chef is always right. What was Hawaiian about your mocha cake? Was there an agreement when you took the position that you would have creative freedom and complete control of the menu, or was it understood that there might be some collaboration? In many of my jobs there has been one thing (generally their version of flourless chocolate cake) that I was not allowed to change, after that, the chefs did not want to have to think about pastry at all. I'd still make them a sample of anything new, maybe even make adjustments if their feedback gave me a better idea. But NOBODY touches my menu! If this is your first pastry chef job, take a step back and see that there might be things you can learn from your chef. You may have gone to school, but not everything is taught in school.

When pressed for time, 15-20 minutes in the fridge can help get crust on top of a filling, especially if you can put them under the fridge fan (if there is one). I'm not saying it's right, just that it can make it work.

Only one day a week? Don't order dessert on Friday! Can you convince them they need you at least two or three days a week so things will be fresh and for better inventory control?

Pink things are not allowed in my life. I'll wait until the black edition comes out!

Beautiful, amazing work - so much love and patience. Rivers and Tides is my favorite movie, I must have watched it literally dozens of times, and can't wait to get home and find my DVD and watch it some more! So soothing after a long day in the kitchen - when he's pinning the twigs together in a lattice and a gust of wind comes along and destroys it or the pile of beach stone collapses and he just sort of sighs and says 'this is my work', or working with the bracken 'I always associate this material with bleeding hands' - those moments so relate to cooking for me, the things you do because you are driven to do them, even though they are painful and frustrating while you are doing them, the end result is worth it.