|By Gerard Jones (Gerard) on Sunday, May 09, 1999 - 03:07 pm: Edit|
Its Sunday afternoon, I have to make 1800 brioche for Monday 6AM for Boston University, maybe I should take a nap....and dream of rack ovens and duchess machines (which I wish I had).
|By tommy notini on Sunday, May 09, 1999 - 03:42 pm: Edit|
Hi Gerard you certanly had you work cut out today 1800 brioche to me would sound quite nice for a Monday just think of the cash at the end of the day.
Can you supply me with your recipie for the brioche all the best from tommy in scotland
|By tommy notini on Sunday, May 09, 1999 - 03:54 pm: Edit|
A good fudge brownie recipie required can someone please help all the best from tommy in scotland
|By Charles on Sunday, May 09, 1999 - 09:41 pm: Edit|
It's been awhile, hasnt it?
Im glad its over, 400 lunch and 180 dinner. Probably does'nt sound like much but for a country club its rockin.
|By Matt (Matt) on Sunday, May 09, 1999 - 11:01 pm: Edit|
Gerard - I'm glad to hear that you survived the brioche---You da man!!!
Now you have a day to catch up. You're spoiling yourself.
Things were slow this Friday, we only made 3500 loaves of bread. Waiting for the summer rush.
|By email@example.com (Cheftim) on Monday, May 10, 1999 - 12:55 pm: Edit|
I had Sunday off and slept in. How glorious.
|By Tommy on Monday, May 10, 1999 - 03:15 pm: Edit|
Hi Matt 3500 loaves of bread and things are slow I could do with some of that if you new what I made Sat you would have finished early. I hope you did not hand mould them all. All the best from the Scotsman.
|By Matt (Matt) on Wednesday, May 12, 1999 - 12:26 am: Edit|
Yes most are hand molded. 3500 on a friday bake is almost all wholesale. We just pack in trays and they get loaded on a truck and head to New York City.
The rest of the week we are looking at 800-1500 loaves a day. 80% wholesale.
|By B.G.Schlueter on Wednesday, May 12, 1999 - 02:52 pm: Edit|
You Gentlemen are the greatest for doing what you do! I just sent my grandaughter a copy of "The Making of a Chef" to either encourage or discourage her in her ambition to become a chef. What would be your advice to a young lady of seventeen? I'll print it all and give it to her. I'm just a retired person who likes to cook in my kitchen and try out interesting recipes. B.G.
|By jeee2 on Monday, May 31, 1999 - 10:36 pm: Edit|
Hoots Tommy, check yer email.
Matt, don't forget your airconditioner.
3500 loaves, thats nothing, I made 4000 last year.
|By A_Dog79 on Saturday, June 12, 1999 - 12:59 am: Edit|
|By Karen Upright on Monday, June 21, 1999 - 02:44 pm: Edit|
I've been absent from this board for a while -- been starting a new venture. It's going well. I'm getting paid (well, not much, but we're not even a year old yet). Now I'm on vacation for a whole nine days. Doing what? Nothing!! My parents went to England for two weeks so my husband and I are just living in their house, enjoying the pool and the cable TV (we have neither at our place).
My partner told me I could call in to the shop as much as I want but I have to pay $5 for every time I go in. News flash. I'm not calling her either. Slept till 11:00 three days in a row now. I might make some muffins for breakfast tomorrow or I might not. Well, I'm off to play ball with my dogs!
|By spike on Thursday, July 01, 1999 - 02:52 am: Edit|
hello gerard, have'nt heard from you in a while.I hope all is well things are slamming at chillingsworth Nitzi was awarded great american chef of the year by gourmet magazine and forbes rated us top 40 in america so we've got people flying in from all over the world. We hired a couple pastry hounds from france this year i swear they train these kids from birth fastest production people i ever saw.i have to make 6 full sheet tarts today golden raspberry and carmal figs in lemon marscapone 600 bucks worth of stuff in one oven .And i would imagine every golden raspberry in new england. Kisses spike
|By spike10356 on Friday, February 25, 2000 - 05:35 am: Edit|
hey gerrard ive moved to boston area .ill be banging on your door one day . that bakery in natick took a dive i would even by a muffin there anymore.im off to bread and circus for an interview whole foods please kisses spike
|By jwhittle on Thursday, September 06, 2001 - 12:52 pm: Edit|
I am looking for Le Bernardin pastry alumni , I worked there from 85 -87 and cannot locate any of my old friends/ co workers . If anyone knows Diane Jergens, John Fisher , Roberto Miranda , Bobby Schneider , Chris Smith or any people from those years ,please let them know about this.
I was the skinny guy with way too much hair (then)