Thank you so much for you detailed reply. Is there a way I could contact you outside of this website? (Like through email or a blog?) I really appreciate what you have said and would like to learn more about your background/education. Thank you again!
I am working in a bakery as the head pastry chef. I a few of the bakers question the stability life of the heavy cream I use in mixes and say it needs to be thrown on the expiration date of the container. I know this it not true as I usually mix it to make mousse/pastry cream/mascarpone...
I am fairly new to the culinary world of pastry and am a pastry chef at a grocery store. We have a display case which we fill with assortments of eclairs, fruit tarts, napoleon, cheesecake etc. I was wondering if there is a way to best display each dessert. Sorting by color, by type...is...