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  1. remi love

    Searching for My First Internship/Apprenticeship

    Hello I am Remi An I am a pastry cook I have been a pastry chef also a baker many times . I went to school for pastry arts My first few internships were not good I was looking for a job that paid well not a career enriching experience I wanted money period. Well after the first few I found I was...
  2. remi love

    Returning to the industry

    Thanks i am feeling well . I am going to stay in my area for a year and regain my skills and open myself up to learning my trade . Then I am either going to move to the west coast probably Seattle or california or open my own bakery in my area I'm gloving my self a year to work out what I want...
  3. remi love

    your an inspiration to me I'm getting back in to the biz and reading what you write gives me...

    your an inspiration to me I'm getting back in to the biz and reading what you write gives me ideas and such right now I'm playing around getting my feet wet in my apartment kitchen doing technical baking before i have a chef ask me to do somethings I will have a clue wha to do . its funny...
  4. remi love

    How long do (chocolate) truffles last at room temperature?

    a good rule of thumb is to store anything with dairy in it in the fridge when not using and when your entertaining let them warm up to room temperature . They freeze well too I used to make 5 pounds of the ganache centers and freeze them then decorate them as needed for my needs they dont last...
  5. remi love

    Does bread dough freeze well for later baking?

    I have workedfpor huge operations and micro bakeries and all of them freeze dough or get dough in frozen . If you are making dough and your intent to freeze it for under a month i suggest adding 5-10% more sugar and to also add 10 % more yeast so that you balance off what gets killed by the...
  6. remi love

    Returning to the industry

    Hello all my name is Mike I have been away from the industry for 12 years due to an illness . I have had a very severe case of bipolar disorder. It has been unlike a normal case because it took 10 years to find medications that would work with me . Two years ago in a hospital the presented me...
  7. remi love

    im 53 and unemployed . love cooking and decided to go to college next september to study a 2 year ce

    Here is the deal I have a degree in pastry arts it was a 2 year degree . When i went to school my goals were to learn ice carving and how to decorate wedding cakes . I did 1 wedding cake the whole time i was in school i assisted with ice jobs but never carved because of insurance things with the...
  8. remi love

    How to get back into the industry after 12 years of illness .

    Decided to NOT go back into pastry for a job. There just seems to be much resistance to the idea . I can t get hold of anybody for advice , in my area there is literally no pastry positions open . I have baked a bunch of things and nothing has come out at all . I have lost that magic touch...
  9. remi love

    returning to the pastry/dessert industry after 12 years of illness .

    Decided to NOT go back into pastry for a job. There just seems to be much resistance to the idea . I can t get hold of anybody for advice , in my area there is literally no pastry positions open . I have baked a bunch of things and nothing has come out at all . I have lost that magic touch...
  10. remi love

    How to get back into the industry after 12 years of illness .

    I thank you so much for your advice some chefs might not get it i have passed on a few opportunities because they want a person who will come in and go right at it I need help in certain types of things and not so much in others i have been reviewing recipes and seeing what I know and dont know...
  11. remi love

    returning to the pastry/dessert industry after 12 years of illness .

    Thank you so much for giving me great advice you also said a few things I have not though of yet as well. I have been baking in my home kitchen basic stuff and after reviweing recipes this is where I know what I need I think getting in there and getting my hands dirty will be great like you said...
  12. remi love

    returning to the pastry/dessert industry after 12 years of illness .

    I was sick and unable to work for 12 years I am still on disability insurance so I can only work part time and earn a certain amount each month. I have been reviewing recipes and reading alot and realize i don't have the skills needed to jump right in, its been a long time away from a kitchen. I...
  13. remi love

    How to get back into the industry after 12 years of illness .

    Hello all, I have been sick for 12 years and my illness has completely stabilized . I am trying to get back into the party business after a long time from being away from it. I am rusty with skills and methods. I have baked a bit recently at home and still remember alot of stuff but its the...
  14. remi love

    What Did You Have For Dessert?

    Ive been trying to think of a good idea to make containers for a bavarian thing I'm working on use chocolate pinched off at one side to make the container I think thats just what I will do . 
  15. remi love

    Mentors the importance of .

    Back in the beginning of my career as a former chef I wish I had found a mentor instead of going full tilt into the career as if I knew what I was doing like a pro which I was not . I wish I sought out that special teacher that could have brought me to a new level in a more gentle , softer...
  16. remi love

    Green tea at home

    I have always loved Tea I am a hard core coffee drinker and occasionally I brew a small pot of tea. I have a small Bodum tea pot I picked up at target some years ago. The loose tea goes in a cylinder thats in the middle of the pot which is full of holes all around . I use the cleanest , freshest...
  17. remi love

    Comment by 'remi love' in media 'Food Bank.jpg'

    Back in the beginning of my career as a former chef I wish I had found a mentor instead of going full tilt into the career as if I knew what I was doing like a pro which I was not . I wish I sought out that special teacher that could have brought me to a new level in a more gentle , softer...
  18. remi love

    Creme brulee probleme

    Hello I have made creme brûlée I larger ceramic/glass containers with larger water baths you will need to adjust your cooking times but it should work . I used to do creme brûlée family style it was a 4 portion glass dish it took significantly longer to bake but it worked . Good luck to you in...
  19. remi love

    Thanks for you knowledge there is more than one way to all kinds of things with food especially...

    Thanks for you knowledge there is more than one way to all kinds of things with food especially pastry . I will try the ways you mentioned and see if they work for me the spirit is alive and well on here where we can all share in ways of making great things with food I agree with you on the...
  20. remi love

    Chocolate ganache cracking

    Chocolate IS a crystalline structure if is was not why do you need to temper it you do this to organize the structure of the crystals in the chocolate when it re hardens if you have tempered or Organized the crystalline structure properly it will lock in proper way . Chocolate can only handle so...
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