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13 November, 2012

BREAD by Jeffrey Hamelman, 2nd Edition

BREAD by Jeffrey Hamelman, 2nd Edition
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This new Second Edition of the original landmark 2004 book from Jeffrey Hamelman includes: 140 recipes, including 40 new ones Many tweaks and updates to the previous recipes 252 illustrations of step-by-step techniques 41 full-color photographs Updated information on working with locally grown whole grains, understanding trends in milling technology, and teaching hand mixing techniques.
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26 March, 2012

Catching up: Weeks 2 to 5 of Pastry II

Catching up: Weeks 2 to 5 of Pastry II
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Where did we leave off? Ah yes, a few weeks back Kevin and I were doing Cakes Week of the Pastry II, our first station in the rotation. The following week saw us on Ovens duty so nothing to discuss or show here except to note that we made sure the ovens were running smoothly
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29 February, 2012

I love Paris in the Springtime

I love Paris in the Springtime
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Tomorrow, we leave for Paris. Yes, this ragtag bunch of breadheads from Vancouver Island University’s Pro Baking and Pastry Arts course is heading off in all our bright red splendour into the skies, eventually landing some 20 hours later (largely due to time differences) in Paris. I will eventually get posts and photos added on this blog
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26 February, 2012

Cake Week in Pastry Level 2

Cake Week in Pastry Level 2
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With the end of the first section in the CIVIU course, we begin this second half with Level 2 of Pastry where we’ll be upgrading the products we put out. Finer quality items, more detail, a little more complex construction are expected. Likewise, when we get to Breads 2 a few weeks from now, we’ll
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13 February, 2012

End of Pro Baking Section 1: Exam baking and a few breads

End of Pro Baking Section 1: Exam baking and a few breads
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This post will be mostly baking photos so that I can get the last bit of the Bread Section recorded in here. The last bit of the Bread Section (Part 1) at The Culinary Institute of Vancouver Island had us repeating, for the final two weeks, the several areas we had been through during the
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