Pamela Hathaway
  • Streamwood, IL
  • United States
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Pamela Hathaway's Friends

  • Dwayne Garrett Ingraham Jr
  • Sue
  • Sandra Mallut
  • Denay Davis

Pamela Hathaway's Groups

Pamela Hathaway's Discussions

Amoretti

Started this discussion. Last reply by Sandra Mallut Mar 21, 2010. 7 Replies

 

Pamela Hathaway's Page

Latest Activity

Pamela Hathaway replied to Cassie's discussion Crumbly ganache in the group Chocolate 411
"Cassie - I am late to the game on this one but wanted to share a bit of what I was reading my Cook's magazing (of all places).  I will quote some passages:  "The food processor, immersion blender and stand mixer all produced…"
Dec 10, 2011
Pamela Hathaway replied to Jennifer Zimmerman's discussion Sour Cherry Curd
"If you would like to share your formula that would be fabulous or at least let us know if it worked; I can figure it out from there.  I pretty much love anything cherry (sour is best!) and I can't believe I haven't thought of the…"
May 12, 2011
Pamela Hathaway replied to Heidi Seiler's discussion Coloring real buttercream icing
"I like Chef Rubber emulsion gel for buttercreams with and without shortening and for fondant but ONLY for pastel colors.  A customer recently wanted "concord grape" for her engagement cake and both the emulsion gel and the Wilton gel…"
May 12, 2011
Pamela Hathaway replied to T. Jones's discussion Plugra Butter in the group Pastry & Baking 411
"Definitely use it for laminated doughs.  "
Apr 18, 2011
Pamela Hathaway replied to T. Jones's discussion A1 Products in the group Pastry & Baking 411
"Sorry for the confusion. I prefer cane sugar over beet sugar.  Cane sugar is a more stable and consistent product and it dissolves or incorporates better than beet sugar.  Beet sugar can remain gritty.  Regarding taste, I have not…"
Apr 15, 2011
Pamela Hathaway replied to E's discussion Macarons in the group Pastry & Baking 411
"I apologize for the delayed reply, Jennifer, but I wanted to thank you for taking the time to answer my question.  I appreciate all of your help!!   p"
Apr 15, 2011
Pamela Hathaway replied to T. Jones's discussion Plugra Butter in the group Pastry & Baking 411
"One of the chefs I worked with recently at Le Cordon Bleu Chicago took a breads class a few weeks ago at the French Pastry School and noted they used Plugra for laminated doughs.  He swears there was an "extreme" difference…"
Apr 15, 2011
Pamela Hathaway replied to T. Jones's discussion Chocoa Chocolate in the group Chocolate 411
"T - I have never heard of this brand.  If you try it, let us know what you think.    p"
Apr 13, 2011
Pamela Hathaway replied to T. Jones's discussion A1 Products in the group Pastry & Baking 411
"Good luck!!  I was thinking of doing the same (although no cottage laws in my state so I need a "legal" kitchen.....)  For me, I would use the best products that I like/am familiar with from the very start.  I believe…"
Apr 13, 2011
Pamela Hathaway replied to E's discussion Macarons in the group Pastry & Baking 411
"Jennifer - Do you use the French formula or the Italian formula for your mararons?  Thank you.   Pamela"
Jan 17, 2011
Pamela Hathaway replied to Daniel Azoulay's discussion Chocolate books
"Just rec'd my Peter Grewling "Chocolates and Confections" and have the new Wybauw chocolate book due out on Ocotober 16th ordered. I can not wait to start reading!"
Sep 29, 2010
Pamela Hathaway left a comment for jamie tirado
"Any specific flavors or just looking for a base?"
Sep 28, 2010
Dwayne Garrett Ingraham Jr left a comment for Pamela Hathaway
"Hello Pamela, sorry it took me so long to reply back. I do actually have a red velvet cake recipe and I would love to share it with you. I will e-mail you later this week with the recipe."
Sep 20, 2010
Pamela Hathaway commented on Dessert Professional's group Pastry & Baking 411
"I am searching for a fabulous red velvet cake recipe (southern) and have been experimenting with formulas. I used apple cider vineger in my last try and it added a nice profile. Would anyone be willing to share their favorite formula? I have one…"
Sep 11, 2010
Pamela Hathaway left a comment for Dwayne Garrett Ingraham Jr
"p.s. I see your specialty is Southern comfort foods. Any chance you have a tried and true southern red velvet cake formula you would care to share? :o)"
Sep 8, 2010
Pamela Hathaway left a comment for Dwayne Garrett Ingraham Jr
"Wow - you have had quite the career so far - well done! I have been referred as a candidate for a position at The Four Seasons/Ritz Carlton in Chicago alone with two others from my school. Just waiting for the interview call........I did a short…"
Sep 8, 2010

Profile Information

About me :
I am a student at CHIC- Le Cordon Bleu Associate in Chicago
I enter competitions :
Never
I consider my specialty to be:
Being a student for now to ascertain my future in my chosen field

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At 4:58pm on September 20, 2010, Dwayne Garrett Ingraham Jr said…
Hello Pamela, sorry it took me so long to reply back. I do actually have a red velvet cake recipe and I would love to share it with you. I will e-mail you later this week with the recipe.
At 9:50pm on September 4, 2010, Dwayne Garrett Ingraham Jr said…
Thank you so much Pamela for requesting to be my friend. Well I'm a graduate of the New England Culinary Insititue. I did my first internship at The Ritz Carlton Sarasota and my second one at Wynn Las Vegas. I stood on there after it was complete and I went on to open as a cook in a restaurant called SWITCH inside Mr. Wynn's newiest casino called Encore. After leaving Wynn I worked in SeaBlue a Michael Mina restaurant inside MGM Grand as a pastry cook there. Now I'm currently the Executive Pastry Chef for City Grocery Restaurant Group in Oxford, MS.
At 12:00pm on September 6, 2009, Denay Davis said…
Hi Pamela,

No problem, you have a great weekend...talk to you soon.
At 9:03pm on September 2, 2009, Jori said…
Hi Pamela.
I am glad I made your day. I have a catering business on the side. By day I work as a Physical Therapist Assistant. I have such a great passion for baking that I had to pursue it. I love the creativity it allows. Anything is possible!
-Jori
At 1:52pm on September 2, 2009, Denay Davis said…
Hello Pamela,

The state of Illinois does not have a "cottage law." You cannot bake from home in the state of Illinois unless you are baking for a non-profit agency e.g. a church, etc.
***A cottage law allows home food processors to bake from home for profit.

I will post a few of the incubator kitchens in Illinois that I am familiar with, and you are welcome to do your own search. These located are posted on my website and are licensed food processing facilities. Please remember to ask all kitchen rental owners if they are licensed and insured. If you have any questions don't hesitate to email me.

http://cookingwithdenay.com/illinois/
At 10:58pm on August 25, 2009, Jori said…
Welcome Pamela! What is the chosen field you are focusing on in school?
 
 
 

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