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…"
"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…"
"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…"
"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…"
"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…"
"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…"
"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…"
"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…"
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.
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!
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.