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chocoera

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    PLANNING: eGullet Chocolate and Confectionery Workshop 2019

    in Pastry & Baking

    Posted

    hey you guys, truffly was asked to be a sponsor for the conference, and instead of straight up donating a door prize or something similar, they offered some of the silicones at a discounted rate.  they would sell $49 instead of $69 per silicone.  they wanted me to pre-buy a bunch, bring them, sell them, then send back the ones we dont use.  but i was hoping i could just sell them here  (pay me via paypal)(for those that wanted them) and put in the order to them and they could be mailed to the conference site, and i'd bring the paid orders and sort when we are there.  is there anyone here that is interested in that?  i'd like to get an order to them by thursday if possible.  otherwise i'll say thanks, but no thanks, not enough interest etc.  https://www.trufflymade.com/

    i use these in my production, so i'll be taking them up on that discount....just fyi  :)

    • Like 2

    PLANNING: eGullet Chocolate and Confectionery Workshop 2019

    in Pastry & Baking

    Posted

    3 hours ago, gfron1 said:

    The basic outline is:

    Thursday - unofficial arrivals 

    Friday - master classes from 9-12 and 1-4; chocolate social following informal dinner

    Saturday - breakfast on site at 8 with workshop 9-3 or 4; dinner in evening

    Sunday - breakfast on site at 8 with workshop 9-3

     

    Full details should be posted any time now. The cold shut down both of the master class sites so I haven't heard back from them yet.

    yikes- all the feels with this cold- we are suffering here for sure! arghh :)  that helps alot with travel plans, thanks rob :)

     

    • Like 1

    Kitchen Remodeling

    in Kitchen Consumer

    Posted

    Hi guys!  So...as we all know hindsight is 20/20....so i'm sure we ALLLLLLLLLLLL  have things we'd do differently if setting up our home or professional workplaces.  I'm working with a space that's approximately 850 sq ft.  If you could create your ideal space, what would you do?  The kicker is, i'm a mixed media kitchen, i dont do straight chocolate work.  I do baking so i'll have a double vertical convection oven, i'm getting rid of my 6 burner range and switching to table top induction burners. I have a dishwasher and big sink for rinsing vs 3 compartment sink (hand sink of course) and mop sink....and i have multiple 7 ft and 8 ft stainless tables. I currently have a "cooling room" set up with 4 speed racks, but thought maybe i should switch to a fridge turned up to 40 or 50F? I freeze things for bulk production, so will still have some chest freezers set higher than normal....but yeah. i'm just at a loss of how to capitalize on space, and keep things organized and storage of bon bons, turtles, barks, chocolate caramel apples (things that need to be stored for packaging by employees before they hit the retail floor)  i know jin from vegas had a fridge set at 50F for cooling molds once sprayed and shelled, then once she filled them, moved to a 40F fridge to set filling, then she sealed them...but i didn't remember where she kept bon bons for her bar (where customers pick and choose) or the ones out ready to be boxed?  i know she and jean marie were freezing for bulk orders etc...but yeah.  my mind is just overwhelmed with possibilities, and i just dont want to mess up this new kitchen layout. i think its harder because i make so many things in my kitchen, so i have pots, pans, sheet pans, springforms, cookie cutters, muffin tins, kitchen aid mixers, a floor mixer,  mol d'arts, baking liners, molds, colors, EZ temper, brushes, kitchen utensils, transfer sheets, bulk chocolate and ingredients blah blah blah.   so. if you guys could make an ideal workflow....would you do a walk-in fridge for confection storage? a few fridges set higher (but would humidity be an issue if stored for multiple days before packaging), build another cooling room (it was a room with drywall/insulation/a door/speedracks and portable AC set to keep that room cooler...), or yeah.  thoughts?  oh yeah. and  i need to fit an enrober in there too.  sooooo, ideal workspace. what's in it?  and go!  :0)

    Chocolate Workshop 2018 Niagara on the Lake

    in Pastry & Baking

    Posted

    17 hours ago, jim loellbach said:

    OK, I'll take the bar class at 1/2 price.  Sorry, I've already paid for the conference.  PM me and we can work out payment.

    awesome jim!!! i'm talking to kerry about how she wants to handle transfers since she was the money goddess, once i hear back i'll let you know :)  thank you and i hope you have an amazing time!!!

     

    Chocolate Workshop 2018 Niagara on the Lake

    in Pastry & Baking

    Posted

    On 5/11/2018 at 6:46 PM, Kerry Beal said:

    Someone needs to get rid of their workshop and 1 class and is willing to take half price. PM me if interested 

    Hi guys- it’s me that is looking to hand off my class and or conference fee at half price. You know I’m a die hard and love love love the conferences but Work has exploded, shit has hit the fan, major employee turnover, graduation orders and the other competing coffee shop closed yesterday. I am desperately needed at the shop, and hope someone who has a friend that wants to go can snap this up? Or maybe you’re an on looker wondering if the conference is worth it? Trust me. It is. ❤️❤️❤️.  Even kerry  agreed my life is like a soap opera right now :/    Pass along the message if you can!

    Chocolate Workshop 2018 Niagara on the Lake

    in Pastry & Baking

    Posted

    On 5/1/2018 at 4:44 PM, YetiChocolates said:

    Hey does anyone have a want/need for loose gold leaf? I used 5 sheets out of 20 and pretty much vowed to never work with it again, but someone else might have a need. Let me know and I’ll bring it along!

    i use a ton of it, i'll call dibs if no one else needs it :)

     

    Chocolate Workshop 2018 Niagara on the Lake

    in Pastry & Baking

    Posted

    On 5/1/2018 at 7:33 AM, gfron1 said:

    Well, no surprise here - it looks like we'll be signing a lease on our new restaurant in about two weeks. After two years of waiting, of course it happened right during the workshop...my gut had been telling me this would be the case. We're doing the final drawings for the finances all this week, so I'll know 100% within days if this is the case. 

     

    Once again, have fun without me, and hopefully I'll see you in 2019...although I see most of you daily on Facebook and IG :) And again the reminder that if the group wants a midwest conference I would be happy to host, and have good friends at Bissingers, Rick Jordan and a few others smaller name chocolatiers in the city as well as the various cooking schools.

    noooooooooooo!  was SO looking forward to catching up and talkin' biz!!!  well, i love stalking you on instagram, you amaze me daily- and congratulations on the restaurant!  glad its finally getting squared away!!!!!

     

    • Like 1

    Chocolate Workshop 2018 Niagara on the Lake

    in Pastry & Baking

    Posted

    On 4/27/2018 at 7:08 PM, Kerry Beal said:

    I'm going to try and put together some sort of itinerary for the workshop

     

    1. Thursday May 17th - 10:30-11am or so until 2 - Tomric in Buffalo - Brian will do something in the way of a demo and there will be a purchasing opportunity. @patris will meet us there with the dipping bowls. 

    2. Thursday evening - fend for ourselves for dinner.

    3. Friday there will be breakfast out for the am class 9-12 - nut pastes master's class, lunch 12-1 provided, 1-4 bar class - haven't got total confirmation on the room yet - but there will be signs. 

    4. Friday night - around 7 - meet in the Gardenview A room of the Hilton Garden in for Show and Tell - bring what ever you want to show off. It's BYOB - we are going to have to sneak it in - I haven't made it official with the hotel so we don't get charged a corkage fee - so be discrete and bring a glass!

    5. Saturday am - meet at 9 am in the College lab H119 - there will be pastries for breakfast - then the talk by Lisabeth for a couple of hours, then we let you loose to play. Lunch will be set out - lovely breads by @Alleguede, cold cuts, cheese, salads - build your own sandwich. Clean up around 4:30 or so on Saturday - dinner in the cooking lab at the college around 7. 

    6. Sunday - again start around 9 am and play until around 4. 

    so if you're going to the 1 pm masters class, can we show up for the  noon lunch prior?

     

    Chocolate Workshop 2018 Niagara on the Lake

    in Pastry & Baking

    Posted

    On 3/14/2018 at 4:05 PM, socolachocs said:

    Anyone flying into Toronto on Thursday the 17th  that might be able to offer a ride to Anna? Will pitch in for gas or provide lots of chocolates from our shop in SF.  Just need one seat.  Thank you!!!

     

    again, late to the party, but flying in thursday  and renting a car

    Chocolate Workshop 2018 Niagara on the Lake

    in Pastry & Baking

    Posted · Edited by chocoera
    didn't read far enough ahead (log)

    On 3/7/2018 at 8:21 PM, Kerry Beal said:

    Ok - going to put everything in one place

    Workshop Participants

    RobertM

    curls

    gfron1 (tentative)

    pastryani

    tikidoc (+1)

    ChocolateMom

    Audrey Brown

    TandemChocoPC

    Chocolot

    MelissaH 

    Beets3

    YetiChocolates!!!!!

    VistaGardens

    Diana D

    Gwbyls 

    Chocoera + 1 staff 

    Beth Wilson 

    lambrecht gourmet

    Sue PEI and Jane

    Kata

    Anna Chi

    WayUpNorth

    Carol Lang and Max

    Matthew Hayday

    DC Hayden

    TinaB

     

     

    Saturday Night Dinner

     

    curls

    RobertM

    Chocolot

    Matthew Hayday

    YetiChocolates

    pastryani (lacto ovo vegetarian)

    Beets3

    Beth Wilson (allergic to mushrooms) - did I mention the wonderful mushroom soup that Dave makes?

    DC Hayden

    VistaGardens

    TinaB

    Gwbyls

    Diana D

    tikidoc +1

    carol and max 

    Melissa and Casey

    Audrey Brown (lots of red wine)

     

    Master's Class - Nut Pastes, Giandujas, Praline

     

    curls

    RobertM

    Chocolot

    Beets3

    pastyani

    lambrecht gourmet

    Beth Wilson

    DC Hayden

    VistaGardens

    TinaB

    SuePEI and Jane

    Diana D

    Audrey Brown

    tikidoc

     

    Master's Class - Bars 

     

    curls

    RobertM

    Chocolot

    YetiChocolates

    pastryani

    lambrecht gourmet

    Beth Wilson

    Chocoera

    DC Hayden

    VistaGardens

    SuePEI and Jane

    Gwbyls

    Diana D

    Carol 

    Max

    tikidoc

     

    Melangers

     

    RobertM - tilting

    DC Hayden - tilting

    SuePEI - tilting

    tikidoc  - tilting 

     

     

     

     

     

     

    @patrisdipping bowl

     

    Kerry Beal

    curls

    tikidoc

     

     

     

     

    edited to see older posts where i'm on the dinner list! ha! this is what happens when you binge read to catch up

    Chocolate Workshop 2018 Niagara on the Lake

    in Pastry & Baking

    Posted

    On 3/4/2018 at 5:30 PM, Kerry Beal said:

    Over here on the Home Made Knives and other Home Made Kitchen tools - our own @patris has been making lovely ceramic dipping bowls. When I was down for the Christmas production party we were using one of her ceramic bowls as a dipping bowl because it was just the right shape and depth and we got to talking about how perfect it would be with a built in @Chris Hennes dipping wire. She ran with the idea and went a step further - adding an extra amount of clay on the bottom for heat retention.  

     

    I've talked her into making some for any of us who might want to take when home when they come for the workshop. She says she'll meet us at Tomric on Thursday. Anyone who wants one and isn't going to be at Tomric - just say the word and we'll bring one back for you. $30 US will get you one of these beauties. I've got my order in already!

     

    Let's start another list here - 

     

    @patris dipping bowl

     

    Kerry Beal

     

     

    totally late to the party....but when using these, are you keeping your chocolate in temper just by a thermometer and heat gun?

     

    Planning: eG Chocolate and Confectionery Workshop 2016

    in Pastry & Baking

    Posted · Edited by chocoera (log)

    looking at my flight...wondering if i should change it?  :S  my husband gave me thursday in exchange for sunday (because i really really really wanted morato).....all the flights from omaha to toronto are either 6:30 am home at 11:30 am, or 3 pm home at 12:30....soooooooo....will it be just awful if i miss sunday?  we'll still get plenty done saturday right?

     

    Planning: eG Chocolate and Confectionery Workshop 2016

    in Pastry & Baking

    Posted

    19 hours ago, Kerry Beal said:

    This is the time that I usually start to get questions about what you should bring. I'd suggest an apron if you like to wear one, any chocolate tools that you can't work without (labelled with your name to help keep track of them), containers suitable for taking home what we make. There will be a copy of most of the common books available if you need to figure out recipes. And something for show and tell if you have it.

     

    In the past we've done a mold/equipment sell off/exchange - so if you've got molds/equipment you want to find new homes for bring them along.

    bringing molds!!!!  hope someone else is too? :)

     

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