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by Dessert Professional | The Magazine Online

  • Mount Vernon, NY
  • United States

Patrick's Friends

  • hassan abbas
  • baskar
  • bharathi raja
  • Shushan
  • samer mujahed
  • mohammed ahmed mujahed
  • Farrell Ligeon
  • Sandra Mallut
  • kurtis baguley
  • kiki
  • Naomi Gallego

patrick's Groups


patrick's Page

Latest Activity

patrick replied to T. Jones's discussion Barry Callebaut Chocolate - Where to Get it in the group Pastry & Baking 411
Jul 27, 2013
patrick and baskar are now friends
Aug 18, 2011
patrick and hassan abbas are now friends
Jun 6, 2011
patrick replied to Dilys Lawrence's discussion Pate a Choux in the group Pastry & Baking 411
"You will also get more color with milk and more flavor.."
Apr 17, 2011
patrick and kurtis baguley are now friends
May 2, 2010
patrick and samer mujahed are now friends
Feb 24, 2010
Bakkerbos commented on patrick's photo

Carrot Cake

"I like the lokes of it..nice dun"
Feb 13, 2010
patrick commented on patrick's photo

Carrot Cake

"Thank you Shushan !!"
Feb 12, 2010
patrick and Shushan are now friends
Feb 12, 2010
Shushan commented on patrick's photo

Carrot Cake

"Wow, gorgeous. Actually I loved all your creations."
Feb 12, 2010
patrick commented on Sandra Mallut's photo

wpc 1

"what is that ??"
Feb 3, 2010
patrick and Sandra Mallut are now friends
Dec 11, 2009
mohammed ahmed mujahed and patrick are now friends
Nov 14, 2009
patrick joined Dessert Professional's group

Frozen 411

Do you have questions about frozen desserts? Reach out to other Dessert Professional online members for answers.See More
Nov 13, 2009
patrick joined Dessert Professional's group

Chocolate 411

Got questions about working with chocolate? Reach out to Dessert Professional Online members to find the answers.See More
Nov 13, 2009
patrick commented on mohammed ahmed mujahed's photo


"Beautiful !!"
Nov 13, 2009

Profile Information

About me :
Looking to exchange recipes & ideas
I enter competitions :

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Comment Wall (5 comments)

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At 10:30pm on February 27, 2009, Shawn the Baker said…
No, I don't know BarCar.
It was just a Google-guess.
Now I'm stumped.
Where do you work?
At 5:17pm on February 27, 2009, Shawn the Baker said…
Do you work at BarCar?
At 5:03pm on February 27, 2009, Shawn the Baker said…
That sounds like a large shop!
I was class of '79 from a voc tech high school,
(the operative word there is "high", that's the '70's!)

Have you ever made crystallized mint?
I picked up this method on a trip to France;

Stretch cling film tightly over a dinner plate.
Spray lightly with vegelene.
Arrange leaves on plastic with a half inch spacing and press to stay put.
Spray the leaves generously with vegelene.
(Hold the plate over a trash bin to catch excess spray.)
Invert each leaf and spray again.
Dredge and toss the leaves in granulated sugar.
Shake excess sugar from the leaves and replace them on the cling film.
Nuke on high power for one minute, then repeat for 30 second intervals until the leaves begin to crystallize. When the leaves are firm enough, invert and continue until dried and crispy. It takes a total of 5 or 10 minutes.
It works well for lemon verbena, basil, even cilantro!

Check out the discussion on "What's for Dessert?"
Be cool,
At 3:05pm on February 26, 2009, Shawn the Baker said…
I'm at a bed and breakfast with five rooms and dining rooms for dinner only to seat about 120 people. It's an old Victorian style house that's about 120 years old. It's been a restaurant for about 20 years. I've been here a couple of years.

I really like the chocolate banana garnish on the chiboust. It looks like pop art. Very "Roy Lichtenstein."
Do you have a pastry staff? How many seats in the restaurant?
How often do you change your menu?
At 8:16pm on February 25, 2009, Shawn the Baker said…
Hey Patrick,
Nice work! Very cool plates.
I'm guessing you work at a hotel restaurant?
You're working at a very high level of execution.
Looking forward to more of your work.



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