Posted by gerard on January 02, 1998 at 12:52:05:
In Reply to: Peter Kump's School of Culinary Arts - NYC posted by Susan Ariano on January 02, 1998 at 12:04:36:
: Hi,
: I am currently attending Peter Kump's School of Culinary Arts in NYC. I chose this school because they offer a weekend culinary arts professional program. I attend classes on Saturday's and Sundays and can still earn a living during the week.
: The program consists of classic french techniques in culinary, bread and pastry.
: If anyone has any specific questions or comments, let me know if I can be of any help.
: Have a great new year!
: Susan
What is your day job, is it food related?
What are your plans after completing the course?
How does the school teach gateau st Honore',
How is it assembled?
How do they do their puff dough?
I'm not fond of the term classique, it can handcuff the baker into mediocrity.
It implies this is the best way to do it, but is it?
Inverse' ( or inverted) puff dough is superior to regular or classique.
I'm a baker by trade, English by birth but french by product baked.
Gee, I must sound like a puzzle.!
Happy new year to you too, the last one wasn't too bad.
Gerard