Sunday, March 25, 2012

I know I am not teaching custards class but that doesn't mean I can't get excited about it!!! Check out the new pinterest board "custards" for some helpful info (I hope!).
Chef Wilson

Wednesday, March 21, 2012


We had an excellent day yesterday on our field trip to Thomasville, GA. We started at Flowers bakery with our guide Dick Jones, a very fun gentleman who showed us around this large commercial production bakery. We continued on to Savannah Moon cafe & bakery for lunch and some informative advice from owner Ben. Then off we went to Sweet Grass Dairy for a tour of the cheese making facility where they make raw and pasteurized cheeses from there we went to their cheese shop in town for a very awesome and delicious cheese tasting and purchasing. And some of us signed up for cheese making class in April!!!!! can't wait I'll be calling my cheese Angela Cheese!
fun was had by all!!

recipe riot is at it again, new yeast competition/pizza

Thursday, March 15, 2012

holy moly batman... cupcake vending machine!!!

cupcake ATM...
Holy cow really??? I don't even know what to say about this!!!

very comprehensive job description of pastry cook/extern

Job Description/the Broadmoor Colorado 3/15/12

Title: 500101 Baking & Pastry Extern
Back to listing - Apply Prepare desserts, pastry, cookies, breads and specialty items according to the menu. Assist the chef as necessary
Essential Duties and Responsibilities include the following. Other duties may be assigned. Maintain quality productsPrepare food for breakfast / lunch / dinnerMaintain a clean, organized and sanitary work areaAdvise chef when food inventory is depletedOperate all kitchen equipment properlyPrepare requisitions slipsMust meet minimum 12 week requirement of employmentSpend time in both the pastry shop & the bakery

Skills / Requirements


To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.


High school diploma or general education degree (GED) and come form an accredited & approved extern school. Must be fluent in both oral/written English language. Must be able to use knives and other kitchen equipment.

Language Ability:

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before small groups of customers or employees of organization.

Math Ability:

Ability to work with mathematical concepts. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.

Reasoning Ability:

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.While performing the duties of this Job, the employee is regularly exposed to wet or humid conditions (non-weather);work near moving mechanical parts; extreme cold (non-weather) and extreme heat (non-weather). The employee is frequently exposed to fumes or airborne particles ;toxic or caustic chemicals and outdoor weather conditions. The employee is occasionally exposed to work in high, precarious places; risk of electrical shock; work with explosives; risk of radiation and vibration. The noise level in the work environment is usually loud.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is occasionally required to sit and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 60 pounds. Occasionally push and/or pull 100+ lbs and lift up to 100 lbs with assistance. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception and ability to adjust focus. Back to listing - Apply

Tuesday, March 13, 2012

We made some nice bread tonight in class, looks like everyone is getting the basics!!

Thursday, March 8, 2012

doughnut plant

Guys check out the flavors of these donuts!!! located in New York city this donut shop was opened by someone who had no previous donutting experience
doughnuts glorious donuts

review from King Arthur Flour website

Featured bakeries

Doughtnut PlantDoughnut Plant – New York City

While it is certainly no longer a secret, Doughnut Plant on Manhattan's lower east side is not a destination for most visitors to NYC. However, if you are walking east down Grand Street through Chinatown and happen to go a little too far, you will end up at 378 Grand which is home to New York's Doughnut Plant. What you would never realize by looking at this modest shop is that it has seven sister stores in Tokyo, Japan.

Doughnut Plant-NYC was started by Mark Israel in his apartment in 1994. He started out by delivering his doughnuts on his bicycle throughout lower Manhattan. As word spread he quickly outgrew the kitchen in his apartment and moved into a converted space in the basement of his apartment building. Shortly thereafter, with fame for his doughnuts spreading he opened his first "real" shop on Grand Street.

I have been eating these doughnuts for a few years now, and they are incredible. I'll be perfectly honest: I hate most doughnuts. But these almost defy the doughnut definition that we have come to know. First, Mark uses King Arthur Special Flour. KA Special is mostly used for breads. But this flour, made from hard red spring wheat with moderate protein, gives these doughnuts their characteristic chew. The interior is a creamy color, not white like so many other doughnuts made from bleached flours. But what really sets these doughnuts apart are the glazes. My favorite is Vanilla Bean, but Mark uses many natural flavorings that are bright and often seasonal.

Recently, Doughnut Plant added jelly-filled doughnuts. These are not what you think they are. First of all, they are square, with a hole cut out of the center. These doughnuts are engineering marvels. Instead of a glob of jelly injected into the center of the doughnut, like most, there is jelly all around the interior of the doughnut. So every bite contains jelly - not too much, not too little. They are a delight to eat.

In 2004, Mark and his partner Jun Goto opened their first shop in Tokyo. They now have seven shops, with at least three more planned by year's end. I traveled to Tokyo recently to check out these shops. I was very surprised. They have managed to duplicate the Doughnut Plant-NYC experience but in a Japanese sort of way. They have all the regular doughnut offerings that the New York store has, but they also serve an "Uguisu-Mame and Soybean Flour Bun" (I must confess I don't know what that is, but you can see a picture on their website). They are using KA Special in the shops in Tokyo, but they are also using the same equipment and processes. So the end result is that whether you're in the original Doughnut Plant in New York or the new stores in Tokyo, the taste and experience is virtually the same. Even if you aren't traveling to Japan soon, you can still check out their shops in Tokyo via their website.

— Tod Bramble

King Arthur Videos

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Hey from pastry class. We are grilling hot dogs and making hot dog buns tonight. The hamburgers came out really good last night. Some buns not so good but I think telling everyone to purposely overproof threw them off!!. Hot dogs and donuts tonight! I have the best job!! Whooohoooo

Wednesday, March 7, 2012

March 7 2012

Making hamburgers in class tonight! Fresh made buns and all beef burgers yummo!

so cool

Seattle to build edible food forest for all to enjoy!!!

Saturday, March 3, 2012

Week 2 breads

So far so good in breads class, I can see everyone getting the hang of dough. We will practice a bit more with forming techniques this week, more rolls and baguettes in your future guys!!!! Good work this week let's keep it up!!
Sour culture resource

Thursday, March 1, 2012

Emmi Roth Cheese student competition

Emmi Roth USA wants you to create a unique and flavorful recipe highlighting
Emmi Kaltbach Cave-Aged Le-Gruyere Switzerland AOC in a
Center-of-the-Plate application

Contest Guidelines:

  • Recipes must be submitted in preferred format (see attachments)
  • Entries must include at least one (1) high resolution, digital photograph of finished dish
  • Contest entrants must be currently enrolled in a post-secondary culinary school/program in the 50 United States. You must include name, email address, telephone number, mailing address, name of culinary school and name of referring culinary instructor with entry.
  • Contest entries become property of Emmi Roth USA and may be used in marketing/public relations activities.
  • Entries must be the original work of the entrant, may not have won previous awards, may not have been published previously, and must not infringe third-party intellectual property or other rights.
  • Entries must be emailed to with Emmi Roth USA in subject line.

Up to 50 free samples will be provided to the first 50 instructor respondents to contest posting, starting March 1, 2012. Sample will include up to 14 ounces of Emmi Kaltbach Cave-Aged Le Gruyere Switzerland AOC (two random weight retail cuts, weighing 5-7 ounces each). Interested instructors should write with name, title, school/institution, shipping address (No PO Boxes), telephone number and email address. Samples will be shipped via UPS from Monroe, Wisconsin. Please allow approximately 2 weeks for delivery of samples from response date.


  • First and second place prices given at $1,000 and $500 respectively.
  • Prize winners will also receive an Emmi Roth USA cheese gift basket
  • Referring instructor of the first and second place winners shall receive One (1) FREE Registration to a 2012 CAFE Conference or Workshop.
  • Winning student(s) may be Featured in a Press RElease and/or Emmi Roth USA Newsletter

When Will You Know?

Eligible recipe entries will be evaluated by a panel of Emmi Roth USA judges on creativity, novelty and/or uniqueness of application and flavor quality in the Center-of-the-Plate application.

How Do You Win?

Winners will be notified on or before May 11, 2012 via telephone and certified mail.