Recently I corresponded with Dr. LuAnn Soliah of Baylor University about an article she wrote some years ago with a colleague titled “Current Home Baking Practices.” I believe the article was written in 2004. Well, to make a long story short the paper concluded that we just don’t bake the way we use to and our fast paced lives have lead parents and children down a dangerous path. Parents manage to provide food for their children and teenagers; however they don’t teach them about food… Continue
Added by Denay Davis on January 1, 2009 at 10:39pm —
Hello. I am looking for a baker who could help me develop a cookie recipe and then bake small batches of it and drop-ship it to my customers. I want to start a web-based cookie business. Thanks for any help you can give me.
Added by Jane on December 26, 2008 at 12:17am —
Added by Edwin Solis G on December 24, 2008 at 8:28pm —
Sweet Lilly’s has added three new cheesecakes - Chocolate Chip, Michigan Cherry and Apple Crumb - to its growing line of "no sugar added" gourmet desserts. Made exclusively using Philadelphia brand cream cheese and delivering the same delicious, gourmet taste and hand-made style that has popularized Sweet Lilly’s desserts for more than a decade, the three latest offerings use an all-natural sugar substitute that is free of the typical bitter or unpleasant chemical aftertaste of artificial… Continue
Added by Greg Pitkoff on December 12, 2008 at 10:19am —
I want to start competing in the dessert arena, but am unsure how to begin. What is my best resource to help develop my path? I am in Orlando, so do I begin searching for local or regional competitions?
Added by Dale Duprat on December 3, 2008 at 7:49pm —
I'm getting ready for Thanksgiving by starting on a fresh batch of my seasonal truffles like pumpkin space and rum. Collections of these can be found here at my website. www.ladychocolates.com
Added by Sarah Scott on November 13, 2008 at 12:21pm —
Greetings Dessert Professionals,
This site is wonderful. I am an emerging food photographer based in New York, specializing in desserts and sweets with style. If you are in need of images for your delicious creations, please feel free to contact me. You may visit my website at: www.ninoandonis.com
Added by Nino on November 13, 2008 at 12:10am —
I need suggestions for a totally upper crust dessert buffet. The idea is: NO pies, cakes, or "common" desserts. Chocolate this and that. Lava or Molten cake, Sacher Torte, Chocolate Mousse, etc. They have to either be spoonable out of a large bowl, or mini - individual - ize - able. The buffet has to survive the entire night with out wait staff. I am a Mystery Dessert Theater. While I am acting / running the lights / adjusting the sound I need to tend to a dessert bar that will serve 156… Continue
Added by Stan Schroeder on November 12, 2008 at 11:04pm —
I am looking to find an ice cream chef for a cool new organic ice cream store in LA. Hoping to find someone highly experienced and truly devoted to making quality ice cream and experimenting with great new flavors on site. We have a great location to showcase your talents. Chef would be an integral part of the business and share in profits. Contact email@example.com
Added by chris b on November 10, 2008 at 4:27pm —
Here is my most recent entry from my blog, "Baker's Hours" at bakershours.com.
We are officially in November which means that I can officially offer you my seasons greetings. One of my favorite things about the holidays are the smells. In my opinion, the holiday season by far has the best smells of any time of the year. Spices like Cinnamon, Ginger, Nutmeg, and Cloves permeate every bake shop at this time of the year. Ever since I took… Continue
Added by Ed on November 6, 2008 at 7:30pm —
Regional Account Managers – National openings.
Are you Self Motivated?
A Top International Food Company seeks a few good additional Regional Account Managers to add to their team!
– One Opening (Covering PA, NJ, NY, MD regions) Must be a Chocolatier
Selling to Small to Medium size Co’s.
– One Opening (Covering the Chicago, IL and Central US areas)
Must have Heavy Industrial Sales Experience with sales… Continue
Added by John Marino on October 15, 2008 at 11:03am —
The Peninsula New York is looking for a pastry chef.
Posted September 10, 2008
2 - 3 years of fine dining / hotel experience as a pastry chef at a 5 star property
Team leader with culinary degree in pastry arts preferred
Baking, chocolate, and sugar work required
Knowledge in a union environment preferred
This is a management level position and applicants who do not already have legal permission to work in the… Continue
Added by Dessert Professional on September 30, 2008 at 10:21am —
I have seen several comments from fellow professionals expressing disappointment that Dessert Professional has so many ads and not enough recipes. I agree that there could be a few more recipes, but disagree about the ads. I like seeing alot of ads, because they introduce me to nice companies and products that I otherwise would not know about. I think that they should keep running alot of ads.
Added by Cathleen Hothersall on September 14, 2008 at 3:14pm —
I would love to subscribe, but there is no online link for subscriptions, and I don't use the Magazine Subscribers Services... they cheat.
Added by ed on August 24, 2008 at 12:25pm —
I am very disappointed with the premier issue. You should have called it Dessert Commercial. The thing that I loved about Chocolatier was that it had A LOT of good recipes that I could utilize in my work as a pastry chef. The premier issue contained precious little recipes in the whole magazine, and even less in the Chocolatier section! Too many ads and other "content". That's why I subscribed to Chocolatier over Baking and Pastry Arts, and even then I got shorted on my subscription, having… Continue
Added by Jacque Vodehnal on August 19, 2008 at 10:04pm —
I just became the Dessert Professional Mag and I was impressed about the content. First time since a while that I enjoyed to read a Mag about my passion, the Chocolate.
Im looking forward for the next issue.
Added by Daniel Taennler on August 14, 2008 at 2:48am —