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Starting pastry chef school tomorrow!

SusanNS

By SusanNS
in Pastry & Baking

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Kerry Beal

Kerry Beal

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Heehee, hhmn, well the other one used to be "fat and 40" and that is the easy one to work on instead.  There are always  options for those that are ahead of the game, haha.

As to the other problem, hhmn, duct tape?  Haha ok, duct tape and Krazy Glue.  I keep a supply handy...

A foot permanently planted firmly in mouth would help me at times.

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

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Teri Everitt

Teri Everitt

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Posted
If I am fearless now, what will I be when I am 40, crazy?

Abso-freakin'-tutely! Look at me!!!!!!!!!!!!!!! :laugh::raz:

gallery_16916_433_233296.jpg

:laugh::biggrin::laugh:

I knew all they did to create cooks was cut the end of the sleeves off their straight jackets.

Fortunately we pastry people are even-tempered and sane (post-coffee anyway!)

If only I'd worn looser pants....

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