xxchef

Perfectly Shaped Hard Toffee Pieces... How? 1 2

By xxchef, August 17, 2010 in Pastry & Baking

The customer is NOT always right 1 2 3 4 6

By xxchef, March 5, 2011 in Restaurant Life

About 10X and other powdered sugars 1 2

By xxchef, October 21, 2013 in Pastry & Baking

Thomas Keller interview in Sante

By xxchef, January 21, 2010 in Restaurant Life

50 lbs of orange citruses – What to do with them?

By xxchef, March 12, 2014 in Cooking

BBCW- "Best Belgian Chocolate of the World"

By xxchef, January 9, 2010 in Pastry & Baking

Kitchen Purchasing Departments

By xxchef, May 3, 2011 in Restaurant Life

Best way to deal with a house fly with Inspector watching?

By xxchef, July 1, 2015 in Restaurant Life

Outrageous Ingredient Uses

By xxchef, March 26, 2011 in Food Traditions & Culture

From All Hand Work to some Mechanization

By xxchef, January 6, 2012 in Pastry & Baking

New App Counts Calories Through Photos of Food

By xxchef, April 13, 2011 in Food Traditions & Culture

Philadelphia (Atlantic City) Candy Show 1/8-10 2012

By xxchef, December 24, 2011 in Pastry & Baking

• Confections

Can Jams and Jellies be Re-bottled? How?

By xxchef, December 2, 2012 in Pastry & Baking

Kitchen Gadgets: Fast-Food Mentality for the Home

By xxchef, April 2, 2010 in Food Traditions & Culture

Great Culinary Saves

By xxchef, March 21, 2011 in Food Traditions & Culture