Monthly Archives: November 2011

Culinary School Here I Come (64) Chocolates, Garde Manger Practical & Thanksgiving


We finally started our last section of Advanced Baking I class; chocolates. As with anything else in baking, it’s pretty technical. The beginning of chocolate starts with the cacao pod. The optimal growing regions are 20 degrees N or S … Continue reading

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Culinary School Here I Come (63) Wedding Cakes Were Due & Garde Manger Buffet


Have you ever had one of those hellaciously long weeks? This week was one of those for me.  A lot of out of class time was needed to finish my cake so that meant getting to school at 6am or … Continue reading

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Culinary School Here I Come (62) 2 Buck Chuck, Petits Fours & Multiple Hors d’Oeuvre Parties


I learned a new bit of information in our Beverage class. Some may be familiar with the term 2 Buck Chuck. The saying came from a wine that the grocery chain, Trader Joe’s, carried that was priced at $1.99 (FYI, … Continue reading

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Culinary School Here I Come (61) Spirits, Sushi and Gum Paste Flowers


This week was an odd one. We have been working on our Wedding Cakes in Advanced Baking class so there wasn’t much excitement. Our Garde Manger class was canceled on Tuesday due to and emergency family matter of our instructor. … Continue reading

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