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  1. eda de leche

    Stagiere work in San Fran

    So I've done a few stages before, mostly by simply walking in to a place I was interested in and setting up a job for that day, or sometime in the near future. I've done it in big cities and smaller ones. But I'm going to SF and, for some reason, I'm really nervous. I've cooked professionally...
  2. eda de leche

    Ice Cream, Outdoors

    The sice cream season is almost upon us (in Ontario, anyway), and i have plans to sell some outdoors. it's going to be high quality homemade stuff featuring local ingredients, and i'd be selling it at an outdoor farmers market. Any good ideas regarding how to keep it frozen without buying...
  3. eda de leche

    Burning the brulee

    how does one get a well caramelized top, without a grainy underlayer? turning the dish while torching? adding less sugar so there is no risk of leaving unburned sugar? (this can make it too pale as there is not enough sugar to brown well). anyone have any tricks?
  4. eda de leche

    Plan of Action

    Despite the generally discouraging feeling i tend to get after reading the threads here, i have formulated a plan for myself that i think will work. What do you guys think? Past: i've worked in the kitchen of a busy chain restaurant (not as a cook), and as a server in a few places. Currently...
  5. eda de leche

    French Pastry School, Chicago ..or France?

    Hi there, I'm a student finishing up my B.Sc. Degree in Anthropology in Toronto. I currently have a cool job (archaeological fieldworker for a company that does contract work), but i'm weary about advancing in the field. I don't think i can handle the academic aspects of this field and i'm just...
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