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Posted in Pro-Tips | 16 comments

Baker and Pastry Chef – Is There a difference?

Baker and Pastry Chef – Is There a difference?

Someone asked me recently, “Technically, what is your job title? Do you classify yourself as a pastry chef or a baker?”

“Yes. I suppose technically I am both. I can make breads from scratch as well as various types of desserts.”

Most people are familiar with the terms ‘baker’ and ‘pastry chef’ and while I believe most people are pretty confident with what a baker does, probably less are familiar with the pastry chef. (And to confuse things even more, there is the title of ‘pastry cook’ but more on that later.)

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Posted in Pro-Tips |

Read your recipe BEFORE starting

Read your recipe BEFORE starting

I always harp about the importance of a proper mise en place and just as important is to read through the instructions to make sure you understand the procedure and to double check that you have everything.

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Posted in Pro-Tips |

Why you need a TruTemp oven thermometer

Why you need a TruTemp oven thermometer

A lot of people ask me “How come my cake didn’t rise?” Or “How come my cake sank?” Or “Why didn’t my brownies bake all the way through?” Or “Why did my cupcakes overflow the pan?” I have heard a plethora of questions like those relating to why something went wrong during the baking process.

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