Welcome, Sarah Leavell!

 

 

Thanks for your kind words.....I am posting some new pictures...I'm stuck inside with a few rare days off from work to deal with the snowstorms...I have like literally 36" of snow in my yard with a foot on the way tomorrow....global warming???? I wish!!!

Thanks Sarah. I keep meaning to put some more on here. I'll get around to it soon. Best of luck

Thanks for the nice comments. My photo album was a little empty, so I decided to add a couple I had on my iphone from my New Years Eve menu.
Take care,

with extra bread or cake scraps, I will place the cake and/or bread scraps in a mixer and add some moisture to the mixture, for example use some ganache or a good berry preserve. Make the mixture flavorful and moist enough to be able to scoop or roll into balls. Add alcohol or compounds or extracts or some flavor and then roll the balls in chocolate and call them whatever you want. Chef's secret balls! You could really do any flavor combination here with sweet and savory mix. if this does not make any sense, let me know and I will explain better.

Glad you liked my "Food on Floor" flowchart. It is NOT to be taken seriously!!!

B.T.W....I didn't create it...... I am ONLY the "MESSenger"! All the best to you.

My first bit of advice: you will probably be working for someone for a while, unless you start your own business, don't let anyone make you hate what you are doing. I would always tell my bosses that, if you make me hate coming to work and playing with food, then I will look for another job. I love what I do too much to let anyone make me hate it. Never stop experimenting or searching for a new twist on an old classic. Always try to learn something new, whether its food related or not. A good pastry chef will not only be a pastry chef, that person will also be a baker, a carpenter, a designer, an architect, a super-taster and there are many more hats to be worn. So, like I said, always try to learn something new. Keep asking questions and picking other people's brains. I think thats good for now.

I thought that would be a little better. And I agree, the savory side does add complexity and depth to my sweets. I do have some pics, but its a matter of time to actually upload them, I will though. Also, it doesn't matter how old or young you are, you just need to have a love for the food.

Hello Sarah, very nice to meet you.
I will have to alter that just a little now that you made that comment, come back and check it out, then let me know what you think.

Thank You Sarah!!!