|By W.DeBord on Monday, August 09, 1999 - 10:43 pm: Edit|
Gerard who are you? I see you everywhere. Seems like you know alot and are willing to share. Thanks!!! I'm interested in your resume' and training I'm impressed with what I've seen you write.Are you an owner or employee? And what kind of mass volume are you dealing with?
|By jeee2 on Tuesday, August 10, 1999 - 07:55 am: Edit|
Just a simple baker.
I don't have a resume, maybe one day I'll get with the program.
I started with dunkin donuts then washed dishes for a french bloke who let me apprentice, Harvard square, cambridge mass in 1969.
Worked around after training for 7 yrs, hotels, cafe's , bakeries.
Was exec pastry chef at Meridien hotel and also the Bay Tower room in Boston, those types of jobs ain't what they're cracked up to be.
The biggest volume I did was with Vie de France, 10K bread a nite.....boooooorrring.
Now I'm running my little bakery, wholesale croiss and retail pastry shop in Boston.
We're closed for vacation til Sept but I'll keep the wholesale running in the meantime.
|By W.DeBord on Tuesday, August 10, 1999 - 12:21 pm: Edit|
Thanks for responding!It's nice to know where advice is coming from.Will you look back at Purchased Danish Dough? I still need help and gave more info.
I think about doing what your up to but get nervous to loose that regular pay check, etc...How long have you been on your own?
|By joel on Wednesday, August 11, 1999 - 05:04 pm: Edit|
in another spot you finished with SALAMAT
this is what israelis say for good-bye, isnt it?
|By jeee2 on Wednesday, August 11, 1999 - 10:20 pm: Edit|
No its Philippine talk for cheers or thanks or similar, maybe you're thinking of salame or welcome?
|By dionysia on Sunday, November 19, 2000 - 03:58 am: Edit|
Gerard is the cool guy with too much to do with his talent and brains, but can't dodge the internet and throw in his 2cents worth. gerard is the answer man. straightforward and regarded.
an old fan.