bripastryguy

Right before i parted from BR Guest I was asked to sign a confidentiality agreement and at that time I wasnt all for it, they were somewhat my recipes and I worked hard to perfect them, but now as an owner of a small and rapidly growing business I feel the importance of trying to keep me unique (for the most part, no one has re-invented the wheel) I was truly considering inforcing the use of a CA for all new employees

I use their semi-sweet alot, it has a good everyday taste and works well in most applications, I go through about 44-66# a week and the price is great. Not a fan of their other chocolates. We all have our favorites, but we all can't afford $7 (and up) a pound for Valrohna

Mel, I have geared my wholesale individual line to be freezer friendly. This inturn allows for reduction in waste. But as you know when a product leaves your hands you lose control of how it is handled. I have a large bagel company using my cakes in their flagship store, sometimes they leave cakes in the revolving showcase until they look like crap. I have on numerous times done spot visits and gone in the case and removed items that to me looked un sellable (the owner thanked me and was very happy with my personal appraosch and care of "my" desserts that is why I beat out a major dessert producer for the account). So unfortunaley I have also been forced to remove my name from ceratin items unless the care is taken to showcase them correctly (e.g. removing choc garnishes with company logo, no name stickers on show boards etc...) You have to realize that most accounts wll try and pass it off as their own and all you can do is make requests and suggestions.

Collection in wholesale is difficult at best. Some accounts pay great and always will, some pay slow, some never pay and move from company to company (I have experienced those) My company is mainly wholesale and we are beginning to implement the following policies: -All orders under $100.00 are COD -All accounts are bill to bill until credit has been established. -We are installing credit card provosions -Most all , customers must sign personally for credit with a personal guarantee I'll let you know if this works, if not I have a big friend that loves my desserts and would gladly use his talents in exchange for some pastry

Mel, The place looks great. I wish u all the best. I may even borrow some ideas................

Ted, I'm really trying to retain my integrity through the quality of my desserts. Yes I use "convenience products and shortcuts" but the majority is the real deal. I've had major dessert manufacturers take a look and tast of my stuff and they all say "this boy has been tainted yet, this is real stuff" I'm hoping not to have to resort to that. My big plan is to franchise my dessert shops.

And another thing about dropping the column, I actually am going to use it as part of my business plan to go larger. I think the prepared dessert market is very much a part of what we do, just as much as sugar and chocolate work.

Because of this post I had to stand up " I could see a chef start to purchase a premade dessert here and there, and eventually management would decide to cut out the pastry chef and pass the savings on to themselves. What about the consumer's perception of a restaurant after he recognizes that Le Foux Nain, Cafe Avant Lard, and Hooters all have the exact same tart (I don't mean the waitress)? I can't speak for everyone, but I would much rather have a hand-crafted dessert instead of some thawed factory-molded thing and I would gladly pay more for a "real" dessert. Dessert is something very special, and I hate to hear of chefs cutting costs by using prepared desserts. IMO, any pastry chef purchasing prepared desserts is damning the next generation of chefs. I fear seeing a trend in moving toward manufactured desserts. I don't want my dessert from a Super Mega Wal-Mart of the pastry world. I hope Pastry Art & Design will drop their column on prepared desserts and replace it with one discussing how to raise people's appreciation for fine pastry. " I sell fine pastry to restaurants and ones that even have their own pastry chefs. The reasoning behind it is that usually us pastry chefs are understaffed, undet paid and under equipped. What I do is offer than an option, an option to use quality product (say mine) as opposed to some of the lack luster desserts sold these days and compliment their menus or say huge buffet offerings that can not be completed without outside purchases. I trailed for the Banquet Pastry Chef position (which I was offered, but later turned down) for the Marriott Marquis. They have a pretty big pastry staff with a skilled staff and Chef, they still purchase convenience items...tart shells, purees, some individual desserts (mini cheesecakes) for large banquets and functions. I have a strong restaurant dessert background and am looking to service restaurants that want to compliment their meals and have their customers leaving with thoughts of a wonderful meal, not a so so dessert, that could ruin the Exec Chefs hard work.

absolutely Cory, but it seems that most of them lack the time and know how to pull it off successfully. But to those who can I salute you and wish you well.

I would like to rebuttle a fellow eg members view on pre-made purchased desserts. I am a small wholesale company in Long Island NewYork. I supply 15 restaurants on mine own and others through distributors. My desserts are hand crafted using molds and the latest techniques, but still remaining true to the dessert form and flavor. My desserts are neither over sweet or overly done, quality ingredients and not to much foo foo. I dont wish to replace my fellow pastry chefs and artisians. We all get in a bind once in awhile so I offer a convenient aid to the ever increasing hard ships we indure in the enviroments we work. I do however wish to replace those huge hunks of cakes on dessert plates of the presence, cut down the portion size and intensify the flavor, the whole time retaining the integrity of the product and respect for our craft. I also wish to replace desserts that are made by chefs (Exec) just so they can have desserts to offer, what a slap in the face!

Wendy, I do the same thing for my mousse. I kinda refer to it as "Mousses bastard child" A little tricky and unorthodox, but makes a good mousse very quickly Firm( sets up rather fast and remains firm) 1 pound semi sweet choc 1 cup whites (1/4 cup granulated, make somewhat stiff) 3 cups heavy cream, soft peaks Semi-Firm (this one gives you alittle time to work with it) 1 pound semi sweet choc 1 cup whites, pasteurized(1/4 cup granulated, make somewhat stiff) 1 quart heavy cream, soft peaks The method is the same for both. Melt the chocolate, keep warm. Whip whites to peaks then add sugar and make a stiff glossy meringue. I, yeah get this- whip the whites into the warm chocolate with a whisk until I make an emulsion. At this point your cream should hit soft peaks. Fold in the whipped cream into 2 additions. Dont be to gentle with the first addition, get it mixed in then fold in the remaining gently. The only difference between the firm and semi is that the firm can be used right away the semi needs some time in the fridge to firm up.

Try haroldsimport.com or haroldsimports.com They have a limited selection of a brand Lekue, gastroflex competition for a real cheap price They only have a $60.00 minimum but you must possess a valid re sale certificate

Tracey, Scott is great, very meta physical. His classes are great and very relaxing. His book is awesome, I really wanted the CD as I dont get much time to practice

Man am I speachless and gasping for breath. I only hope that I may make some thing close to what I have seen photographed here........Boy do I have a million ideas running through my head right now.

Man, I was so jealous before! Starting a new business I couldnt go, next year I will. Putting my pennies away now. I have shared notes and recipes with others who have attended in the past anybody willing to swap for say 2002? Duck, your accounts made me mad at myself for not just up and going but I understand how the whole world would stop if you werent there. I just took one day off and it was a disaster but I know it will get better and I will train a staff so I can attend next year.

Ted, I did a search way back and came up with a whole bunch of stuff on google. I think it is manufactured in Spain. I'll try and dig it up.

I use a chocolate dough recipe that works great for these. You can even underbake them for a fudgy cookie. I'll get the recipe for u soon

welcome Ah Glaze................. To Ganache or not to ganache? The chocolate glaze FP uses is very similar to the ganache I use regularly at my shop. It does set alittle, but disipates and will leave a nice coating, not shiny. If you would like the recipe let me know amd I'll post it. On the other hand if you want shiny, but very FRAGILE look for Michael L. Chocolate Glacage, love the stuff but not the easiest to work with but the result is worth it. Hope this helped Brian Fishman

McDuff, Let me know how that mousse holds up. I may need the recipe.

chefpeon, So awesome, I'm speechless and have found a new aide in my cake decorating arsenal. Right now I hand water color rolled fondant that I have rolled very thin so it is able to be seen through then I paint the best I can most of the object, then finish the detail by eye, not too easy but it gives my cakes a more unique and interesting look. I can't wait to try out your white chocolate method

Yes Wen, they are from Racine. So Good ....my mouth is watering right now

These things are great. My wife used to work for a large retail company and her vendors used to send her these from some place in Michigan(I think). YThey had raspberry, cherry, pecan, apple. I always looked forward to the time of year she came home with boxes of them, oh boy were they good, she had to hide them because I would inhale them. For a pastry chef, i havent even attempted these yet...probably great item for my store. Wendy, what other fillings do you use?

Unfortunately you will never find anyone as passionate about your place a syou are. Its a love and passion that flows through your veins. Dont accespt the lack luster performance being exhibited by your inferior product. Put an ad in the paper and get a new PC. Have them trail for a day and access their skills, habits, strong and weak points, etc... Did you rush into hiring this person for the sheer lack of staff you had at the time? I just opened the retail side of my business and it seems like its going to go great, but I need help to keep up. My best defense is that I am bringing on part time pastry pros to help out, in the same time I am training them and hopefully when I can afford one of these full time I will have chosen the best candidate based on perfrormance. Remember everything that leaves your store has your reputation at stake. I take my rep seriously and would not leave my sesserts in the hands of someone who doesnt have the "PASSION" It's funny, I have a culinary student at my shop that is like my right hand, he does everything the way I showed and at 85% accuracy, he's still a student, never the less he has it and I am taking this time (he will be attending CIA in September) to cultivate his talent and drive and make him a better culinary profesional. Maybe you need to assume the PC role and hire a strong assistant, take the time to train them in what you want and how the end product should look. I'll help anyway I can, since I just opened we might be able to help each other. Brian Fishman spreading "Sweet Karma" 516-794-4478

I'll get pics up soon, this is Mel's BLOG...but just to let you guys know I opened this weekend to a very warm welcome...very soft opening. Grand opening in about 2 weeks

I am so busy I do not have time to think feel absorb, Eye Of The Tiger, baby just keep pushin to get these doors open and bring in some cash to pay for all of this!!!!! CAN I GET AN AMEN? I've been pushin my retail opening for weeks now....You are givin me the drive MEL! Wish me luck for possibly this Thursday???