|By Chefspike (Chefspike) on Thursday, November 14, 2002 - 03:16 pm: Edit|
Whats going on?
I saw photo's of meat and sauces and foil and fat chefs and really tall hats and big checks and ugly plates and other stuff but only 3 photo's of
Pastry stuff. And I had no idea what the hell those were(?)
See, this is just another example of Ex. Chef's keeping Pastry Chef's down.
It's time for a..................
Rise up! my Pastry brothers and Sisters.
|By Cheftim (Cheftim) on Friday, November 15, 2002 - 12:46 am: Edit|
You know Antonin Carême, was a pastry cook, and then went on to better things and became the the Cook of Kings and King of Cooks.
|By Chefspike (Chefspike) on Friday, November 15, 2002 - 12:51 am: Edit|
|By Chefspike (Chefspike) on Friday, November 15, 2002 - 10:43 pm: Edit|
and a french guy too !?
I thought Escoffier was the cook of Kings and the King of cooks.
|By Cheftim (Cheftim) on Friday, November 15, 2002 - 11:37 pm: Edit|
That's another Story.
Antonin Carême 1784-1833
Auguste Escoffier 1847-1935
Emperor William II told Escoffier that "I am the Emperor of Gremany but you are the Emperor of Chefs"
|By Chefspike (Chefspike) on Saturday, November 16, 2002 - 01:25 am: Edit|
so escoffier was the emperor of chefs
the turn coat careme was the king of chefs
i think your trying to fool me yankee.
|By Thebaker (Thebaker) on Saturday, November 16, 2002 - 07:50 am: Edit|
I have a couple dozen pictures of the pastry displays from the show still on my digital camera.
I dont know what to do with them...
|By George (George) on Saturday, November 16, 2002 - 08:04 am: Edit|
Send them to me attached to an e-mail and I'll put them up.
Maybe Spike will stop whineing then. LOL
|By Thebaker (Thebaker) on Saturday, November 16, 2002 - 08:39 am: Edit|
I have sent them George.
In zip format.
|By George (George) on Saturday, November 16, 2002 - 11:38 am: Edit|
Here ya go-
IHMRS Pastry Photos
|By Chefrev (Chefrev) on Saturday, November 16, 2002 - 03:27 pm: Edit|
WOW! Just looked thru the photos! What amazing artistry! I wish I could do even a fraction of that sort of work. Congrats to those who won, and to those who even showed up to compete! Beautiful stuff. Loved that chocolate Chinese dragon, and the hundred acre wood. And those delicate sugar sculptures were gravity defying. Even the bread displays were great.
|By Thebaker (Thebaker) on Saturday, November 16, 2002 - 03:40 pm: Edit|
The dragon is made from chocolate and tallow
as is the stallion. (tallow with poppy seed in the base to look like marble)
|By Chefspike (Chefspike) on Saturday, November 16, 2002 - 11:16 pm: Edit|
Hey Baker, Thanks for giving those to George, and thanks to George for putting them up.
Those pieces were very, very nice.
Some of the best stuff I've seen in years.
Hey Rev, you do have the talent, it takes some practice but you'd be suprised what you could create. Give it a try!
I would have loved to go to that show.
Not only was the pastry looking good but I'm sure the food, hot food side was excellent!
Next one in LA, I'll check into getting a couple of rooms for whoever wants to come out.
Could be fun ?!
|By Thebaker (Thebaker) on Sunday, November 17, 2002 - 11:02 am: Edit|
There was so many nice things i ran out of memory
on my camera and had to stop..
and yes the savory stuff was great also.
they had them out on saturday.
|By Cheftim (Cheftim) on Sunday, November 17, 2002 - 11:51 am: Edit|
Hers your chance Spike
Culinary Salons of Excellence &
PCA Trade Show – California 2002
Tuesday November 26, 2002
11 am – 5 pm
California Exhibit Room
The Westin Century Plaza Hotel & Spa
|By Chefspike (Chefspike) on Sunday, November 17, 2002 - 10:21 pm: Edit|
Gee, thanks Tim....I have to learn to keep my big mouth shut. lol.
|By Snuffaluff (Snuffaluff) on Monday, November 18, 2002 - 11:04 am: Edit|
wow, some of that is awesome. The dragon, the chef in the kitchen, etc... great stuff.
Spike, how bout we just stay at your place instead. ;o)
|By Chefspike (Chefspike) on Thursday, November 21, 2002 - 09:31 pm: Edit|
|By Ladycake (Ladycake) on Wednesday, January 29, 2003 - 11:16 am: Edit|
I saw the competition in Las Vegas on TV Sunday night. The program was very well put together. When Canada's sugar showpiece fell, it was too sad! Did anybody else see it and if so, how did it stack up to being there?
I was impressed with the quality of the show and the interviews of the participants. It could have used better close-ups of the showpieces. They were so intricate that the details got lost in the background and other showpieces.
Anybody else see the program and have comments?
|By Chef2you (Chef2you) on Monday, March 17, 2003 - 11:20 pm: Edit|
Does anyone know of a website that has information about pastry/cooking compatitions? Would love to find some in my area to go and watch. Thanks in advance....
|By Flattop (Flattop) on Tuesday, March 18, 2003 - 06:08 pm: Edit|
or do a google search search
|By Chef2you (Chef2you) on Tuesday, March 18, 2003 - 08:59 pm: Edit|
Thanks so much Flattop...