Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Loubika

A french pastry chief in South America looking for plantations...

Recommended Posts

Hi everyone,

 

I'm a little pastry chief in France, still learning and really passionate. It's been five months that I did'nt studiy or practise and I miss that so much. I never stop talking about this. I decided to travel in south america to learn everything I can. I'm actually in Central Colombia, and I will travel to Ecuador, Galapagos, Peru, Bolivia and maybe a little bit more if I want to. I have time until march, more or less.

 

My project is to go in the farms and meet the people who grow up the raw material I use for make my pastries, Talk to them and see the plantation would be really helpfull for me to understand how does it works. If people need, I'm volunteer for work in exchange with accomodation and food for a few days. My spanish is not good yet, but I'm learning and sometimes it's more funny to not speak the same language. I'm interested about everything, exotic fruits, citrus, coffee, cacao, sesame, pepper, spices...

 

If some of you is, knows or works with farmers or pastry chiefs in those countries, I would be glad to meet you/them and learn everthing about the work. We can exchange good recipe too.

 

Thank you very much,

Loubna

 

 

Share this post


Link to post
Share on other sites
12 minutes ago, gfweb said:

@Panaderia Canadiense might have a lot to suggest....a translocated Canadian baker living in Chile

 

 I don't think she's in Chile. Isn't she in Ecuador?

  • Like 2

Share this post


Link to post
Share on other sites
26 minutes ago, Anna N said:

 I don't think she's in Chile. Isn't she in Ecuador?

Maybe

Share this post


Link to post
Share on other sites
11 hours ago, pastrygirl said:

Are you familiar with WWOOF?  http://wwoof.net/#wwoof

 

I haven't done it but a friend had some good experiences WWOOF'ing around New Zealand.

 

Good luck!

Tank you for Your answer, I've looked on a few website like this and send some messages but most part of time they answer me that they are full at the moment. And the thing is that I would like something more personal :)

I will keep sending messages, thanks.

  • Like 1

Share this post


Link to post
Share on other sites
19 hours ago, Anna N said:

 I don't think she's in Chile. Isn't she in Ecuador?

 

Yes, unless she's relocated since her most recent Foodblog.

Share this post


Link to post
Share on other sites
On 3/12/2016 at 3:07 AM, pastrygirl said:

Are you familiar with WWOOF?  http://wwoof.net/#wwoof

 

I always dreamed of making a month traveling from farm to farm, this site is a great help, thanks!

 

 

 

Teo

 

Share this post


Link to post
Share on other sites

  • Similar Content

    • By eglies
      I am a new start up in chocolate making. I tried to freeze a container with my bonbons and all the caps just cracked after using my simple vacuum machine. Please help! Which containers should I use and how do you vacuum pack these containers. Anyone with a picture of the container would help.
      thank you
    • By sbain
      WANTED: Chocovision tempering machine. 
       
      Looking for a gently used tempering machine. Anyone have one they like to sell?
       
      thanks!
    • By EmmMax
      So I seem to be doing the thing where the more I find out and learn about chocolate the more I realize I don't know.  
      I'm wondering how little I can get away with spending in the very beginning. My husband is back in school and I'm wondering if chocolate experimenting is even feasible right now or if its something I should wait on. 
      I figure I can practice tempering and molding at a low cost, but from there does it get steep? 
    • By Beckykp27
      What kind of boxes do people use to package non-standard molded bonbons? Specifically the longer ones like the cacao pod, teardrop or "slug". I bought molds that I love but they dont fit in the standard paper cups or trays and Im struggling to figure out how to package them. I'm just getting started with my chocolate business so I'm not at the point where I am ready to invest in custom packaging. I bought some boxes that I like from ClearBags and am planning to add a branded label but I dont think they're secure enough. My chocolates will shift all around if given the chance. Any advice would be great.

    • By EmmMax
      I hope this isnt a dumb question, I'm super new to chocolate work and am I trying really hard to learn. 
      I just bought Greweling's book C&C and many of the recipes call for liqueurs. I'm wondering if its possible to replace them without unbalancing them too much. Would extracts work? Thanks in advance.
  • Recently Browsing   0 members

    No registered users viewing this page.

×