I am a BTech graduate, and wanted to become a pastry chef. Where do I start from?
Hi. A brief about me. I study in a Hotel Management college in New Delhi. So I think I can answer your question.There are a number of steps you can take :1) Bachelor's in hospitality : Join a hotel management college and apply for the bachelors in Hospitality and Hotel Administration. After 3 years get placed in a hotel chain as the Management trainee or Operational trainee in kitchen.2) Bachelor's in Culinary : Apply for this degree and you will be taught only the culinary/kitchen stuff for 3 years. Get placed in any hotel. 3)Diploma in bakery : Join a 6 month diploma program in any IHM ie Institute of Hotel Management. After which you can get placed as a commis in any good hotel.3) Walk - In : Lastly you can always apply directly in any good hotel chain and wait for an interview. If you have the skill set and the knowledge, you can always get into these hotels at the commis position ie the entry level job. Hope this helps.
Is there a term for a master baker or owner of a bakery?
I'm trying to find the word to describe an experiencced, amazing baker in English. English isn't my first language so I have no clue. Is there such a word? Something with similar meaning to connoisseur but that word is technical for me. Or word that describe the owner of a bakery empire or sth. Any help will be much appreciated, thank you!
Are there any pastery chef schools in denmark?
There is the confectioner education or the baker education. You will have to learn Danish, though, because while the Danish universities will teach in English if there are foreign students in class, then I doubt this is will be the case with the confectioner education or the baker education. Also both educations require that you work at a trainee place at a confectioner's or a baker for part of the school program which all in all takes 3 years and 7 months. Here are some links to get you started. They are, unfortunately, in Danish only, but if you use Google translate, you should get the gist of it: Confectioner education: http://www.danske-konditorer.dk/uddannel... http://www.ucr.dk/_Erhvervsuddannelser/B... Baker education: http://www.danske-konditorer.dk/uddannel... http://www.ucr.dk/_Erhvervsuddannelser/Bager_og_konditor/Bager
Help! Had this cake called "butter cake" from grocery store bakery! Can't find recipe online!?
I recently bought this cake that I got from County Market (Cub foods) bakery. All it said was "butter cake". Pretty much it was all graham crackers with some kind of icing on it. Was really really sweet and ADDICTIVE! I wanted to find a recipe for it online but can't seem to find anything called butter cake (except for actual cake mix- which this was more like a bar type cookie). Does anyone know what this could be called other than "butter cake"? I remember my grandma making this before but don't know what she called it. Please help!!!
I need a catchy name for my bakery?
I'm baking out of my home. Cookies, muffins, pies, scones, cakes, brownies, breads... all that stuff. I live in a small town so I'll need something that pops. My name is Sarah if that helps with any ideas. Let's get brainstorming and thanks for your help!!
Grand Central Bakery Cinnamon Roll Recipe?
I do not have the exact recipe, you are looking for, but I have another wonderful recipe. Maybe you will give it a try. At the source, you can read reviews, and look at the submitted photos. You can also be creative, and change it to make the recipe, like the one you are looking for. Clone of a Cinnabon Rated: 5 of 5 by 2500 members Submitted By: Marsha Fernandez Prep Time: 20 Minutes Cook Time: 15 Minutes Ready In: 3 Hours Servings: 12 "Save yourself a lot of money by making your own homemade cinnamon rolls! The dough is made in the bread machine and everything else is done by hand." Ingredients: 1 cup warm milk (110 degrees F/45 degrees C) 2 eggs, room temperature 1/3 cup margarine, melted 4 1/2 cups bread flour 1 teaspoon salt 1/2 cup white sugar 2 1/2 teaspoons bread machineyeast 1 cup brown sugar, packed 2 1/2 tablespoons groundcinnamon 1/3 cup butter, softened 1 (3 ounce) package creamcheese, softened 1/4 cup butter, softened 1 1/2 cups confectioners' sugar 1/2 teaspoon vanilla extract 1/8 teaspoon salt Directions: 1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start. 2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. 3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C). 4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on
Origin of non baked cheesecake?
This article refers to the no-bake. I tried several searches but finally googled "history gelatin cheesecake recipe." He states that it has been around almost as long as the original recipe. "Andrew Krause is a Chef and Pastry Chef for over 30 years, at present I own a Gourmet Bakery called The Cheese Confectioner." He would be a great resource for your question. Here is his email link. http://www.articlesbase.com/feedback/571... The other article refers to the French preferring gelatin in their recipes. Perhaps, it began in France. ?? From the article:" At the opposite end is the sometimes-temperamental nature of the baked cheesecake recipe. Anyone who's made the recipe a few times has run across one of the two most common problems with it: a cheesecake that "falls" into a flat disk of cheesy chewiness or one that cracks to such an extent that it looks like it's been hit with a hammer. Having this happen a couple of times can send anyone in search of a more bulletproof way to make their favorite all-American dessert. That's where the "no-bake" or "icebox" cheesecake recipe frequently comes into play. Most frequently made with some sort of gelatin to hold it together, the unbaked cheesecake is a dessert that's been around almost as long as the original baked New York style cheesecake recipe has been made." http://www.articlesbase.com/desserts-art... http://topcheesecakerecipes.blogspot.com... Hope this helps! =)