gfron1

I don't know about that company but Peet's roasts when you order and ships immediately - can't get fresher by mail order...so its possible that they are that fresh.

Most up-to-date. Please note that I've tried to include their education or intern location when available. Please continue ammending or correcting my errors. Florian Bellanger, Fauchon, NY Chris Broberg, Cafe Gray, NY Bill Corbett, Michael Mina, San Francisco *as of 8/07 Karen DeMasco, Craft and Craftbar, NY (New York Restaurant School) Dimitri & Keli Fayard, Vanille Patisserie, Chicago (Lycee Pardailhan & Culinary Institute of America) Gale Gand, Tru, Chicago (La Varenne) Will Goldfarb, Michel Cluizel Johnny Iuzzini, Jean Georges, NY (Culinary Institute of America) Jordan Kahn (Johnson and Wales, Charleston) Nicole Kaplan, Del Posto, NY Steve Klc, ThinkFood Group, Washington DC Michael Laiskonis, Le Bernardin, NY Michael London, Mrs. London's, NY Sam Mason, Tailor, NY (Johnston & Wales (RI)) Pichet Ong, P*ONG, NY Francois Payard, Payard Patisserie and Bistron, NY Elisabeth Prueitt, Tartine Bakery, SF (Culinary Institute of America) Joel Robuchon, Joel Robuchon's Restaurants Sébastien Rouxel, Per Se, NY (Le Peché Mignon) Guy Savoy, Guy Savoy's Restaurants (Troisgos) Alex Stupak, WD~50, Chicago (Culinary Institute of America) Chika Tillman, ChikaLicious Dessert Bar, NY Jacques Torres, Jacques Torres Chocolate, NY (La Frangipane) Adrian Vasquez, Providence, Los Angeles Sherry Yard, Spago, LA (New York City Technical College and the Culinary Institute of America ) Bill Yosses, The White House, Washington DC (New York City College of Technology) Others who might not be appropriate on this list: Thomas Keller French Laundry, CA

Its funny because they came in all quiet and respectful, and after a few handfuls of sugary treats, they loosened up, had fun, and then I sent them all hyperactivized back home with their parents...a good day!

Today I had the chance to teach a youth confections class - lots of fun! We started with a sea foam (I called it a sandstone so they had a closer reference to our desert environment). Then we made Kerry's nougat from RecipeGullet, and finally the Pumpkin Pie Marshmallows that are in RecipeGullet. All three were huge hits! And of course, lot's of sticky fingers and bowl licking! I encourage messes in my youth classes.

Many other great topics on starting chocolate businesses HERE including pricing, packaging, etc. Good luck!

I just bought a subscription for PA&D through Amazon. So you could do an Amazon certficate and tell them its for PA&D or Chocolatier or any of the others.

I think it is important to maintain perspective with this. When I hear "you can't" or "you might be suprised" or other words of caution, while true in certain circumstances, they may not be applicable to all situations. For example, are we talking about working in the pastry factory of the Belaggio, or a pastry shop in downtown New York, or a Mom and Pop shop in the rural lavender fields of France. Each has different demands.

I finally got my hands on three persimmons, and just tasted one - first time ever. Nice, but very mild. I'm thinking about frying it somehow. I'll report back after I have something worth reporting!

A triangle?! I never would have guessed. I'll have to play. Thanks.

Thanks Lior for taking the time to share your class with us. I am particularly interested in the lace tube in these pics. I've tried to make something similar, but I run into trouble when I try to join the seam. My method was tempered chocolate on acetate, rolled into a tube shape. But that's where I ran into trouble - the seams don't join perfectly and it either overlaps into a huge mess or its not even. I don't see any seam on his tube. Did you catch the technique he used for this?

There must be something about 40 (too young for mid-life crisis) that makes people want long hours and low pay. HERE'S a previous topic from last year when another eGullet member went over the edge into the pastry world.

I wonder why they didn't just ask for fancy Snow Caps then Does anyone know a high quality brand? Thanks guys.

You know that's my story too...39...want to make the jump...so of course you've got to go for it! You know you'll have a forum full of people rooting for you.

At risk of asking a silly question, I have someone who is looking for "high quality nonpareil chocolates." I thought that had something to do with the Kosher process, but when I looked up the definition of the word, her request became redundant since technically nonpareil means unparalleled quality. So what does this term mean in this context? And if its a legitimate term, does anyone have recommendations for such a thing? Thanks.

Did I like it .... The person I made it for really liked it which is ultimately the goal. I, however, continue my inability to properly soak my cakes. I left them a bit dry, so as a result, I enjoyed the marmalade immensely, the buttercream quite a bit, but the cakes were just ok - but my fault, not the recipe's.

Aha! Very observant. I was kind of disappointed that mine wasn't as pretty, but I realized that she had fondant on top of the buttercream - especially since that buttercream is pretty chunky.

Further south is Bisbee which is funky and interesting with a few good restaurants. Be sure to check out all of the restaurant recs in the Southwest forum INDEX

Orange marmalade from Amernick's Art of the Dessert. This was super! I would add a bit more sugar for my sweet tooth.

The first recipe in the book - Orange Apricot Tart. Almond genoise layered with fresh orange marmalade, apricot paste, and orange/apricot buttercream.

What is your limit? I'm thinking books in bulk get cheap - how many people are we talking about? Also, Amazon does offer some good deals. What about crocs? Subscription to PA&D or Pastrys Best?

Be sure to check out the Pastry & Baking Index section on chocolate businesses HERE

Interesting question...I pulled it straight from the fridge.

Yeah, I'm more confused than ever. I'm at 5.5 hours right now and its very dark and as thick as...warmed caramel. It has a hefty crust on the top that I stir back in every now and then (I try to wait for the 2 hours in the recipe). I read later in the recipe to turn it DOWN to finish, but I'm on low and that seems higher than the recipe calls for...so obviously we have variance in the crockpots. I'm going to push for the full 8 hours and see what happens. Worse case I have more caramel and my friend's goat is a little raw under the belly.

I ran into some trouble with my first batch. I wasn't sure of the temp, so I brought it up to boil then down...well, too late, and it boiled over. I now have a nice caramel that I've poured, sprinkled with fleur de sel and rolled for snacking. This morning I started a new batch keeping it at its lowest setting and so far so good. I don't know if anyone else is using fresh goat milk, but I bought some from a friend who milked on Sunday, so its fresh, fresh, fresh.

(jaw dropped) Wow...the service is the one thing that many, many of us have raved about in previous posts, so I'm sorry you didn't have the same experience. One thing that I've previously mentioned is that in our room, we saw dishes, explanations and timing vary based on the staff's "read" of the customer. They spent quite a bit of time explaining to us, slowing the service down when we were feeling stuffed (and inebriated), and changing dishes if there was something we didn't absolutely love (every table in our room was different). My point being, its at least a bit possible that they read you incorrectly, which may have accounted for some of your experience. Other observations on your meal have no excuse, but I would certainly not call it the norm. Thanks for sharing it back with us, however.