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John Applegett
  • Male
  • Milwaukee, WI
  • United States
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John Applegett's Groups

John Applegett's Discussions

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

 

John Applegett's Page

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John Applegett posted a photo

Taste of the South

Banana Pudding Cake with home made 'nilla wafers, sweet tea gelee, Italian meringue and praline crumbles
Sep 25, 2016
John Applegett liked Bobbie Noto's photo
Nov 16, 2014
John Applegett posted photos
Sep 29, 2014
John Applegett replied to Mary A Storey's discussion Flan for a crowd?
"Bake them in individual disposable molds, they come in 2 oz and 4 oz sizes that I am aware of. "
Sep 29, 2014
David Carris liked John Applegett's photo
Sep 6, 2014
John Applegett posted photos
Aug 30, 2014
John Applegett posted a blog post

Job openings

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!See More
Aug 30, 2014
John Applegett posted a photo
May 20, 2014
John Applegett posted photos
Feb 27, 2014
John Applegett posted photos
Feb 26, 2014
John Applegett posted a photo
Jan 6, 2014
John Applegett posted a photo

Variegated Chocolate Holly leaves

Made with white and green tempered chocolate
Dec 7, 2013
Judy Tallant replied to John Applegett's discussion Hobart 80 quart whip breaking
"I would talk to Hobart - it should be covered under warranty but could be a known problem. They need to know - this isn't normal."
Jul 17, 2013
John Applegett replied to Phoenix Smith's discussion Cream Cheese Swiss Buttercream
"I used to change up my recipe for cream cheese icing by replacing the powdered sugar with granulated sugar which was cooked to a high temp with water and cream of tartar, to maybe 260*, then putting it in a 20 quart mixer to cool a while, then…"
Jun 11, 2013
John Applegett posted a discussion

Hobart 80 quart whip breaking

Does anyone have problems with newer Hobart 80 quart whips?  I have been at my current job for a little over a year, and we have bought 2 new whips.  The newest one is less than six months old, and we have already lost 3 of the spokes/wires.  We only use them for meringues and whipped creams, nothing stiff enough to break them.  I suspect Hobart is making them cheaper to save money.  Any thoughts? See More
May 1, 2013
John Applegett updated their profile
Mar 14, 2013

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I enter competitions :
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John Applegett's Blog

Job openings

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!

Comment Wall (28 comments)

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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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