baking-it-til-im-making-it.blogspot.com

Baking It 'Til I'm Making It

Baking It 'Til I'm Making It. An unemployed office drone leaves the cubicle life behind to study the pastry arts. Tuesday, July 26, 2011. Menus, Projects, And Menu Projects! Hello again, everyone. This entry is going to concern the projects we put together for our plated dessert unit, as well as our wedding cake project. Our class put a lot of effort into our projects, and I think they came out really well. Here's me being all super serious about plating the semifreddo. The chocolate hazelnut mendiant.

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Baking It 'Til I'm Making It | baking-it-til-im-making-it.blogspot.com Reviews

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Baking It 'Til I'm Making It. An unemployed office drone leaves the cubicle life behind to study the pastry arts. Tuesday, July 26, 2011. Menus, Projects, And Menu Projects! Hello again, everyone. This entry is going to concern the projects we put together for our plated dessert unit, as well as our wedding cake project. Our class put a lot of effort into our projects, and I think they came out really well. Here's me being all super serious about plating the semifreddo. The chocolate hazelnut mendiant.

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1 here's the menu

2 the panna cotta

3

4 posted by

5 brett

6 email this

7 blogthis

8 share to twitter

9 share to facebook

10 share to pinterest

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here's the menu,the panna cotta,*******,posted by,brett,email this,blogthis,share to twitter,share to facebook,share to pinterest,no comments,hey everyone,different,and that's sugar,1 comment,what,what's going on,where am i,chocolate souffle,hi all,voila

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Baking It 'Til I'm Making It | baking-it-til-im-making-it.blogspot.com Reviews

https://baking-it-til-im-making-it.blogspot.com

Baking It 'Til I'm Making It. An unemployed office drone leaves the cubicle life behind to study the pastry arts. Tuesday, July 26, 2011. Menus, Projects, And Menu Projects! Hello again, everyone. This entry is going to concern the projects we put together for our plated dessert unit, as well as our wedding cake project. Our class put a lot of effort into our projects, and I think they came out really well. Here's me being all super serious about plating the semifreddo. The chocolate hazelnut mendiant.

INTERNAL PAGES

baking-it-til-im-making-it.blogspot.com

1

Baking It 'Til I'm Making It: July 2011

http://www.baking-it-til-im-making-it.blogspot.com/2011_07_01_archive.html

Baking It 'Til I'm Making It. An unemployed office drone leaves the cubicle life behind to study the pastry arts. Tuesday, July 26, 2011. Menus, Projects, And Menu Projects! Hello again, everyone. This entry is going to concern the projects we put together for our plated dessert unit, as well as our wedding cake project. Our class put a lot of effort into our projects, and I think they came out really well. Here's me being all super serious about plating the semifreddo. The chocolate hazelnut mendiant.

2

Baking It 'Til I'm Making It: April 2011

http://www.baking-it-til-im-making-it.blogspot.com/2011_04_01_archive.html

Baking It 'Til I'm Making It. An unemployed office drone leaves the cubicle life behind to study the pastry arts. Saturday, April 23, 2011. Pour Some Sugar On Me. Well, I just got home from my last class of our first sugar unit, and boy was it a doozy! This unit involved two projects, one small and one large, which is why I waited until the end to post this entry. Long story short (too late), here's my stand! Well, c'est tout for now.next up, Chocolate 2! Links to this post. Sunday, April 17, 2011. Since...

3

Baking It 'Til I'm Making It: May 2011

http://www.baking-it-til-im-making-it.blogspot.com/2011_05_01_archive.html

Baking It 'Til I'm Making It. An unemployed office drone leaves the cubicle life behind to study the pastry arts. Thursday, May 26, 2011. Chocolat 2.now with 100% less Johnny Depp! So sorry it took so long for me to get this up (that's what she said), but it's been crazy around here trying to juggle everything. Well, here we are, two months to go until my graduation, which is insane to think about, and I think I've made real, honest-to-goodness progress! Not bad, right? On with everything else. Here are ...

4

Baking It 'Til I'm Making It: March 2011

http://www.baking-it-til-im-making-it.blogspot.com/2011_03_01_archive.html

Baking It 'Til I'm Making It. An unemployed office drone leaves the cubicle life behind to study the pastry arts. Sunday, March 27, 2011. So, here's my interpretation:. We also made a cake in our last class, kind of our last hurrah with chocolate.for a while, anyway. It's called a Reine de Saba, or Queen of Sheba, and it's essentially a flourless chocolate cake that we glazed and decorated with tempered chocolate "shingles.". In other news.I GOT AN INTERNSHIP! Links to this post. Saturday, March 19, 2011.

5

Baking It 'Til I'm Making It: Menus, Projects, And Menu Projects!

http://www.baking-it-til-im-making-it.blogspot.com/2011/07/menus-projects-and-menu-projects.html

Baking It 'Til I'm Making It. An unemployed office drone leaves the cubicle life behind to study the pastry arts. Tuesday, July 26, 2011. Menus, Projects, And Menu Projects! Hello again, everyone. This entry is going to concern the projects we put together for our plated dessert unit, as well as our wedding cake project. Our class put a lot of effort into our projects, and I think they came out really well. Here's me being all super serious about plating the semifreddo. The chocolate hazelnut mendiant.

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From novice to knowledge follow me as I embark on my four year plan to open my own cheese shop. It all starts with an amazing internship which led to a job Artisanal Premium Cheese Center in New York City. From cheese caves to masterclasses I am learning it all and invite you to learn with me hairnet and all! Wednesday, October 6, 2010. How to cut cheese! To top it all of- he is a really nice dude, down to earth and eager to talk cheese whenever he can with a lowly peon like myself. You place the rind cl...

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Curd Nerds: I like my cheese like I like I my men- salty, strong and Italian!

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From novice to knowledge follow me as I embark on my four year plan to open my own cheese shop. It all starts with an amazing internship which led to a job Artisanal Premium Cheese Center in New York City. From cheese caves to masterclasses I am learning it all and invite you to learn with me hairnet and all! Tuesday, October 12, 2010. I like my cheese like I like I my men- salty, strong and Italian! I'm looking at you caterpillar! 1 Region or terroir. Region- that is pretty straight forward- if you are ...

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Curd Nerds: Como se dice FREAKIN YUM! or... Great Iberian Pennisula Cheeses....

http://curdnerds.blogspot.com/2010/10/como-se-dice-yummy-great-iberian.html

From novice to knowledge follow me as I embark on my four year plan to open my own cheese shop. It all starts with an amazing internship which led to a job Artisanal Premium Cheese Center in New York City. From cheese caves to masterclasses I am learning it all and invite you to learn with me hairnet and all! Friday, October 8, 2010. Como se dice FREAKIN YUM! Or Great Iberian Pennisula Cheeses. For example, last night I worked mostly in washed rind cheeses and goat cheeses. The washed rind cheeses we...

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Curd Nerds: October 2010

http://curdnerds.blogspot.com/2010_10_01_archive.html

From novice to knowledge follow me as I embark on my four year plan to open my own cheese shop. It all starts with an amazing internship which led to a job Artisanal Premium Cheese Center in New York City. From cheese caves to masterclasses I am learning it all and invite you to learn with me hairnet and all! Saturday, October 23, 2010. Cheese.its bringing sexy back. I learned about an amazing tradition called transhumance that I am now officially obsessed with. What is transhumance you ask? So this week...

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Curd Nerds: Kiss me Im drunk...or German...or whatever**

http://curdnerds.blogspot.com/2010/10/kiss-me-im-drunkor-germanor-whatever.html

From novice to knowledge follow me as I embark on my four year plan to open my own cheese shop. It all starts with an amazing internship which led to a job Artisanal Premium Cheese Center in New York City. From cheese caves to masterclasses I am learning it all and invite you to learn with me hairnet and all! Sunday, October 3, 2010. Kiss me Im drunk.or German.or whatever*. I totally ripped off that title from a sign I saw in a German restaurant in Long Island City called Wunderbar. Also I got to flex so...

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Curd Nerds: Italian cheeses.....7 down, 993 to go....

http://curdnerds.blogspot.com/2010/09/italian-cheeses7-down-993-to-go.html

From novice to knowledge follow me as I embark on my four year plan to open my own cheese shop. It all starts with an amazing internship which led to a job Artisanal Premium Cheese Center in New York City. From cheese caves to masterclasses I am learning it all and invite you to learn with me hairnet and all! Thursday, September 30, 2010. Italian cheeses.7 down, 993 to go. Okay so on to Italia! I took a class on Italian cheeses on Tuesday and it was amazing and taught by the talented and lovely Erin Hedl...

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Curd Nerds: How to make amazing homemade Mozzerella!

http://curdnerds.blogspot.com/2010/10/how-to-make-amazing-homemade-mozzerella.html

From novice to knowledge follow me as I embark on my four year plan to open my own cheese shop. It all starts with an amazing internship which led to a job Artisanal Premium Cheese Center in New York City. From cheese caves to masterclasses I am learning it all and invite you to learn with me hairnet and all! Friday, October 15, 2010. How to make amazing homemade Mozzerella! So keep clapping, praying or sending out good vibrations into the groovy universe! Mozzarella Cheese Curds (2 pounds). 1 Chop up th...

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Curd Nerds: September 2010

http://curdnerds.blogspot.com/2010_09_01_archive.html

From novice to knowledge follow me as I embark on my four year plan to open my own cheese shop. It all starts with an amazing internship which led to a job Artisanal Premium Cheese Center in New York City. From cheese caves to masterclasses I am learning it all and invite you to learn with me hairnet and all! Thursday, September 30, 2010. Italian cheeses.7 down, 993 to go. Okay so on to Italia! I took a class on Italian cheeses on Tuesday and it was amazing and taught by the talented and lovely Erin Hedl...

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Curd Nerds: Cheese....its bringing sexy back

http://curdnerds.blogspot.com/2010/10/cheeseits-bringing-sexy-back.html

From novice to knowledge follow me as I embark on my four year plan to open my own cheese shop. It all starts with an amazing internship which led to a job Artisanal Premium Cheese Center in New York City. From cheese caves to masterclasses I am learning it all and invite you to learn with me hairnet and all! Saturday, October 23, 2010. Cheese.its bringing sexy back. I learned about an amazing tradition called transhumance that I am now officially obsessed with. What is transhumance you ask? So this week...

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Baking It 'Til I'm Making It

Baking It 'Til I'm Making It. An unemployed office drone leaves the cubicle life behind to study the pastry arts. Tuesday, July 26, 2011. Menus, Projects, And Menu Projects! Hello again, everyone. This entry is going to concern the projects we put together for our plated dessert unit, as well as our wedding cake project. Our class put a lot of effort into our projects, and I think they came out really well. Here's me being all super serious about plating the semifreddo. The chocolate hazelnut mendiant.

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