John Applegett
  • Male
  • Milwaukee, WI
  • United States
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Hobart 80 quart whip breaking

Started this discussion. Last reply by Judy Tallant Jul 17, 2013. 1 Reply

Food color

Started this discussion. Last reply by Stephanie Crawford Aug 30, 2011. 9 Replies

Writing chocolate

Started this discussion. Last reply by Amber Tirre Oct 20, 2011. 9 Replies

 

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Posted on August 30, 2014 at 11:10am 0 Comments

Currently have 2 pastry cook jobs at Potawatomi Casino in Milwaukee. Go to http://www.paysbig.com/business/careers/ thensearch for "pastry". You must pass a drug test and background check. We make almost everything from scratch have 7 restaurants, a new hotel and a great team!

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At 6:54am on February 4, 2011, Jessie DARDAR said…

Thanks John,

The desserts or more fun to make than taking the pictures, a friend of mine actually took those pictures. 

At 6:31pm on January 28, 2011, cris said…

great work!


At 12:35am on July 12, 2010, Douglas Matthews said…
Hey John, I wanted to congratulate you on your spread in Dessert Professional. I guess Mangos were in the air for this issue !!
At 8:49pm on June 7, 2010, Chef Kim said…
You are great Pastry Chef, nice work you do...

Chef Joachim
At 11:14pm on April 22, 2010, Douglas Matthews said…
sorry, I graduated in 83 from school in Delaware, but did go to culinary school at Baltimore Culinary College in 88
At 10:40pm on March 31, 2010, jean said…
I work at the Afterdeck in Myrtle Beach right now but there are SO MANY resorts here, working for a bakery or a resort doing what I love will be NO problem, as soon as they see you are in the restaurant/bar industry your foot is in the door, I am working on creating my portfolio now
At 4:59pm on March 31, 2010, jean said…
WOW that slideshow of your work is spectacular all of the photos, I used to be in the restaurant industry for about a year, my ex and I owned a restaurant, while we were going through financial difficulties we had to let our pastry chef go and I took over....I FELL IN LOVE, I am currently going to school starting next week and am in training, I do work in the service industry, when you and your wife come to town let me know!
At 9:45pm on February 24, 2010, David McSwiggen said…
My trick is that my ganache is made with the roasted white chocolate and cream that had been steeped with browned butter. Michael Laiskonis has a good post about it, and his own take on brown butter ganache that is very interesting. http://mlaiskonis.typepad.com/workbook/2009/01/distillation.html
At 5:38am on February 11, 2010, Bakkerbos said…
Very good work.
And the pictures are nice to see..
At 8:43pm on February 10, 2010, John Applegett said…
Thanks David,

Your stuff is nice as well.
 
 
 

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