paynes1

The figures were cut out of chocolate using a template the edges are not smooth and the pieces does not at all resemble the pictures. The details are piped on appear stacked and not feathered as they should be.

Hello All, I working on a chocolate showpiece 2 dimensional and it does not look as well as I think it should. For those of you who have done this, how did you proceed. Thank you

Thanks K8memphis I will keep you posted.

Thanks for the keen eye K8memphis the medium is actually pastillage/royal icing. The maximum height is 18 inches and the maximum width is 12 inches. I have selected the 3 dimensional structure as opposed to the 2 dimensional facade

Hello All, I need to complete a class project that includes constructing a building made of pastillage. Having never done this before, how should I begin? I have the building selected. Any suggestions, books, articles and the like would be appreciated. I have seen several models on the web but the artist don't reveal the preparation methods. Thanks!

Hello All I am a student and need to begin preparation for the class final project which is a decorative centerpiece. The medium to be used include chocolate, pastillage, pate morte and cast sugar as these are the class topics. Any other medium that I have learned to use could also be included. The class has just started but I want to work early. How do I implement the design process? Any input that you have would be appreciated. Please include any books, websites, articles etc. Thanks.

Hello All, Anyone have a good scone recipe those I've tried are either bland and dry or are very moist and sweet like cake. Thanks

Yes you will have to add your credit card nmber.

Hi Everyone, If you would like a copy of any of the CI chococolate cake recipes, you can get them on the website for free when you sign up for a free trial membership which last for 14 days. Happy Baking!

Thanks Don!

She is the NYC Pastry Chef from Eleven Madison Park and she is an egullet member.

Hello everyone, Any suggestions for the best coconut milk brand out there? and with the sticky rice I've been told that it the after the rice is soaked it is wrapped in cheese cloth then steamed..it is undercooked any suggestions?

Congratulation to Chef Nicole Kaplan and her selection as one of the 10 Best Pastry Chefs!!!!

Is there any medium initially easier to work with than others?

Thank you all! anyone else who wants to weight in...feel free.

Hi Everyone, Gathering supplies for my tool kit. What tools do you have that you find most helpful? Any tips for improving piping, lettering and icing skills? Thanks

Anthony, Why did you choose CIA? Was it because of the name or fame, if it was the latter then it may not have been a wise choice because the fame is savory based not baking and pastry, if I'm not mistaken. Did you do your homework? Maybe you would have been better suited for other programs. Now that you are there...it seems that you are unhappy. It might be a good idea to first decide what you want your focus to be plated desserts, artisan breads, candy etc and speak to the instructors that are responsible for teaching these subjects and find out what you can do to become the best be willing to do whatever it takes and work hard. Instructors are willing to teach if they know that you are willing to learn. There is one chef at CIA that recently passed the Master Pastry Chef Exam he would be an excellent resource. If that doesn't work speak to the department head.. then the dean. If you don't like the pastry menu at the restaurants get the students together and come up with a new menu make it and present it to the instructors. CIA has a vast library of pastry resources in all languages to guide you. You could add this to your portfolio! I have worked with several of the chefs at CIA including the dean and they were phenomenal resources savory that is and the pastry instructors may be no different. I say all of this to say that writing a letter to the dean may not be the best idea. If you are bent on this letter leave out the emotions just the FACTs. Fast accurate concise and true or why not wait until you graduate you may have better leverage as an alumni. Wishing you All the Best in your Culinary Endeavors. If you can't change the situation change your position and you may see the situation differently!

Alanamoana The salary issue came up when I applied for positions in Las Vegas, you MUST include your salary. I tried not to several times and was told that I must include a number. I was accepted for a helper position out there and before my start date and after I had relocated I received an anonymous letter (no department admitted sending it) on company stationary that stated the position was given to someone with more experience. I am able to afford an unpaid internship and again finding someplace to go is the issue. I had NO IDEA that it would be this difficult and I wish someone had told me as I did the research. Thanks for your help