kurtis baguley
  • Male
  • Clermont, FL
  • United States
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Kurtis baguley's Friends

  • hassan abbas
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  • Ruth Atkinson Kendrick
  • John Fisher
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Profile Information

About me :
Executive Pastry Chef Waldorf Astoria Orlando and the Hilton Olando Bonnet Creek
I enter competitions :
Very infrequently
I consider my specialty to be:
Breads, specialty Bon Bons and chocolate work, Wedding cakes, banquet styling and creativity staying versatile and well rounded

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Comment Wall (15 comments)

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At 9:10am on May 2, 2010, patrick said…
Thanks kurtis baguley's yours also !
At 5:04pm on January 16, 2010, Chris B said…
Also--Please let me know if you know any other chefs who would love to come as well.

Thanks
At 4:59pm on January 16, 2010, Chris B said…
Kurtis---We want you back. We are trying to plan a retirement party for Nancy and would love to have you be here to be part of it. What are your summer plans like. Also, we are trying to plan a trip to Orlando, What is the name of your hotel so we can try to hook up and say hi while we are there.
At 2:17pm on December 17, 2009, Bakkerbos said…
Thanks for the compliments. You've got some great work yourself.
I think your cakes are Amazing good.
I most put some pictures of my wedding cakes on my page one day
Greeting from holland
At 9:14am on October 24, 2009, Jessica said…
Thank you for welcoming me.. =)
At 11:35am on October 17, 2009, Chris B said…
YOU BET!!!!!!!!!!

We would love to have you back and two days will be great. When are you thinking and do you need hotel and a plane ticket?
At 12:39am on September 9, 2009, Chris B said…
Kurtis--Hope Florida is treating you well.

Chris--Love to Cook
At 10:08am on August 13, 2009, James Gallo said…
Thank you, and You as well. If you havent already, you should send your sugar piece pictures to Michael Joy, they are very elegant. Amazing work, love the pralines.
At 10:22am on July 20, 2009, John Applegett said…
Hey Kurtis, I'm not sure if I can adjust the pressure, but I will check it out. Also, I will try adjusting the ratio of cocoa butter to chocolate. I'm thinking that different chocolates would require different percentages, and the fact that I'm seeing the dark chocolate must mean that the percentage of chocolate is too high.
At 5:26pm on July 18, 2009, Jeff McCarthy said…
Thanks, Kurtis... More pics soon
 
 
 

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