Hello from SoCal

Joined Dec 26, 2009
Name is Jason. I attended a Le Cordon Bleu program and now work as a line cook and private chef, as a private chef doing mostly chocolate, some sugar, and pastry work....desserts. I found the forum doing some research on moulds and found a bunch of great topics on here so decided to sign up in hopes I'll pick up some new info and be able to share my own experiences with others.

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