Jump to content

Matthew Kirshner

participating member
  • Posts

    110
  • Joined

  • Last visited

Everything posted by Matthew Kirshner

  1. I made some Caramel Bonbons for a class today at the Lincoln Culinary Institute of Hartford, CT. The class discussion was about working in the food industry. Figure make them something to snack on while I talk, lol...
  2. sorry for the late response to this pastrygirl, I needed at least 60 caramels. I managed to build an 8" square from my local steel works place(literally costs me $3) so it got the job done. I would have normally just use a sheet pan or a square cake pan, but in the past it was harder to remove the product from the pan. thank you everyone for the advise. I am sure I will have more questions later on as I am getting my catering business grows.
  3. Hello Everyone, I have a client who is interested in chocolate covered caramels. I was wondering if there was a cheaper solution to caramel bar sets to use instead. I would rather not use sheet pans. Any suggestion would be great. Thank You!! Matt
  4. As a Father and a Pastry Chef, I can honestly say it is hard to choose a pastry that all dad's like or can agree with. I tend to go with pastry or desserts with whisky in it, don't ask why but it usually works in the end. If you are asking because of "Fathers Day" next month, don't make a dessert, make nice brioche hamburger buns for the BBQ.
  5. The only time I change butter to oil is for muffins, and that is only because when I make a bigger batch and use over the next few days it doesn't harden up. You can replace oil for butter in any recipe really, but the final result will be different in flavor, texture, and some cases volume. i hope this helps
  6. Personally when I read a new resume from a potential hire's I look at a couple things: One, how accurate were their positions at these employments. Two: locations of the employments. And Three: for the job they are applying for have they done anything relevant for the position. I only mention these three areas of questions because I have had a few applicants in the past who have mention on the resume as titled "Pastry Cook" but has also mention in the description they do "Menu Planning and Cost analysis" which to me is not accurate because the job should be up the Pastry Chef or even the Pastry Sous Chef. The Second thing is the locations because if they jump city to city, you have to ask yourself how long this individual will stay until they move once more. The last one is only if the job is for a production stand-point, if you the employer have items on your menu that they have produced in the past so there is little to no training involved. As example: if you need someone to make croissants, your first thought would not be go with the chocolate-tier. These are just examples of what i look out for on a resume. The length of employment at previous places does not weight a huge factor in my books. When you’re young in your career, it is typical to jump job to job only because you want to learn as much as possible before you make a decision on what area of the pastry world you want to stay with; breads, hotels, chocolates, bakeries, etc... This is just my two cents, every employer is different
  7. Hello All, I recently got a sample of the Mycryo cocoa butter from one of vendors. I have never used this product before, but reading the past post i have an understanding on how to use this product as tempering agent. Has anyone used this product for spraying applications. Normally I would just melt chocolate and cocoa butter together by equal weights and start spraying. Any suggestion would be great. Thank You..
×
×
  • Create New...