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Paul Green
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- Center Tuftonboro, NH
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I took too long adding the rest of my reply -
My copy of Lenotre's Desserts and Pastries describes the Fraisier as having strawberry jam and slivered almonds.
Your variation should be fine with raspberry jam.
Mark,
Check out this discussion about making pistachio paste.
Robert,
Do not be afraid to fail! ! It is a learning process. Few have succeeded at first try.
Most entrepreneurs fail several times before they succeed. As you gain experience working in the field you will learn what it takes to run a business....
You can communicate your companies needs and get responses form prospective candidates.
Ray,
Please see my website, www.TemporaryChef.com
Chef Meuller has great advice. Try it out first. There are cooking schools, academies, technical schools, and apprenticeships. Often overlooked is the armed forces culinary program through which you can get a great education.
The biggest factor i...
Comment Wall (3 comments)
- At 6:55pm on July 13, 2009,
Allan Hodnett said…
- Paul, many thanks for the reply, I also am a fan of the Joy of cooking.
any way here is my E-mail. allanb1feb@msn.com e mail me and i will
give you my phone number. many thanks alllan.
- At 7:35am on July 12, 2009,
Barbara Rolek said…
- Oops! I meant "advance," not "avance." But I'm sure you figured that out! :-D
- At 7:33am on July 12, 2009,
Barbara Rolek said…
- Hi Paul! Sure, I'm interested to learn how to avance my Web site. Is this free?
Profile Information
- About Me:
- I have been learning about guerrilla marketing and am happy to share with anyone the knowledge I have acquired if you're working on that.
I've been able to advance my website on search engine results - try a search for chef agency it returns 5.5M results and I rank #1.
Started www.TemporaryChef.com in March, 2008, and found a greater need than I anticipated.
It's been a very interesting year.
- Website:
- http://www.TemporaryChef.com
- What is your favorite recipe creation?
- I really enjoy creating variations on curries and chutneys, as well as crafted breads.
- When did you enter the Culinary Profession?
- I was given my first kitchen job, as a dishwasher, at age 15.
- If you could have dinner with any three people who would it be and why?
- Both of my grandmothers, Rose & Grace, because they really knew how to cook, and Irma Rombauer, because she authored the best darn cookbook I own, (3 copies), The Joy Of Cooking.
- What is your favorite Culinary Web site?
- http://temporarychef.com/index.php?option=com_content&view=arti...
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