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by Dessert Professional | The Magazine Online

April 2010 Blog Posts (12)

The Status of Pies

They have an image problem.



Most pies are so full of chemicals that when I pick up a pie from the store shelf I read the ingredient list (I read all ingredient lists). It amazes my why bakeries need to put all that crap in pies.



This is the difference between Sedona Pies and pies that you will find on the store shelves and the frozen food sections. Sedona Pies do not have preservatives, added chemicals to preservation, high glucose sugars or corn syrup or freeze dried fruit… Continue

Added by Mari-Lyn Harris on April 30, 2010 at 2:40am — No Comments

New Line

Watch for a whole new product line coming soon to Galleria of Chocolates!!!!!

www.galleriaofchocolates.com

Added by galleriaofchocolates.com on April 24, 2010 at 7:07pm — No Comments

Saul needs help on getting a job

Hello to all of you, I just got back from Spainh after 8 months, that I spend working with Chef Paco Torreblanca, I was doing a stage, Now i'm back in california and I'm looking for a Job, If anyone knows someone that needs a pastry person please let me know, so i can send my resume.

Thank you very much......Saul

sjuarezchef@hotmail.com

Added by Saul Juarez on April 21, 2010 at 2:18pm — 1 Comment

Chocolate Manufacturing Business for Sale $32,500.00

Located in Eagle Rock, Los Angeles

This is an established, nationwide, twelve year old company with a great web presence. They manufacture chocolate gifts, candies and party favors. They sell both wholesale and retail. The business includes all equipment, machinery, packaging materials, point of sale material, logo, web site and accounts.



The facility, located in Eagle Rock, is approx. 1600 sq. ft. with a full kitchen and health department approval. They…

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Added by Teri Craft on April 21, 2010 at 1:49am — No Comments

Attention North Carolina Food Entrepreneurs

The Specialty Food Export workshop will take place at the Martin Building of the State Fairgrounds on May 7. Registration is free and breakfast and lunch will be included (catered by the Q-Shack). The objective of this workshop is to assist specialty food companies to get ready to export and meet with a European buyer. Topics will include export quoting, getting paid, inco terms, shipping/… Continue

Added by Denay Davis on April 16, 2010 at 3:24pm — 1 Comment

Tweet or Facebook Your Publishing on Dessert Professional

Now you can tweet the stuff you share on Dessert Professional quickly...



As you get ready to submit your content, you should see a checkbox, offering to share on Twitter. If you don't see this, please contact me.



Also, anytime you publish content into Dessert Professional, you can share with your world in Twitter and Facebook. After posting, look at the bottom of your blogpost, etc you'll see a little box that offers this service. Please feel free to tweet or Facebook… Continue

Added by Jeffrey J Kingman on April 15, 2010 at 6:00pm — No Comments

FANNIE CAKES "Original Sweet Potato Cake" Sweet Success

I love Fannie Cakes!!! I ordered a sweet potato Bundt cake for my Mom's b-day last year...OMG!!!!! Sooooo good!!!! ~ D.D.

I wouldn't take time to do something like this unless I really meant it, but I had a chance to try Chef Stefannie's "Original Sweet Potato Cake" this week. It is unlike ANYTHING I have ever tasted..I really mean that.."HAM MERCY!" Visit Stef's site at…

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Added by Stefannie Roundtree on April 15, 2010 at 3:02pm — No Comments

Dessert Professional Social Media Manager

Hello all,



I wanted to introduce myself to everyone. I've been hired by Dessert Professional to execute social media strategies on various networks: Twitter, Facebook, Flickr, YouTube, etc, etc.



I have a 20+ year career in hospitality as an Executive Chef, in both the Pacific NW and northern New England (Boston and north). I am a practicing Exec, working to launch a startup in Portland Oregon by mid-July. I will admit that the depth of the pastry world, the practice of the… Continue

Added by Jeffrey J Kingman on April 15, 2010 at 2:05pm — No Comments

How to Fit Three Weeks Into Two

Joan and I left Los Angeles on the “Windstar Express” carrying a load of chocolate at about 6 am on Friday morning headed for our favorite chocolate show—The Fourth Annual San Francisco International Chocolate Salon held at Fort Mason. We knew that we had won several more awards that had been pre-judged and already announced. On the trip up, I spoke with my editor,…

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Added by Ed Engoron on April 11, 2010 at 3:42pm — No Comments

Chocolate May Make Some Strokes Less Likely

When I was 16 years old my father suffered a debilitating stroke. Having been to the doctor and given a good bill of health only 2 weeks before, it was shock to say the very least. It was something that my family never recovered from. How could someone who was that healthy be lying on the floor? Most experts say the causes for the common stroke are still quite puzzling.…

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Added by Ed Engoron on April 11, 2010 at 3:39pm — No Comments

I Have To Confess – I LOVE NAKED CHICKS!

No, this is not an x-rated blog; it is still all about wonderful Choclatique chocolate truffles. So, where do I start? It’s a long, messy story.

We were so proud that we created such a delicious change from traditional Easter candy offerings. These…

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Added by Ed Engoron on April 11, 2010 at 3:34pm — No Comments

What generation are you from?

I am not asking that anyone purchase Upstart but I must say it will get you thinking. I am a baby-boomer through and through and often amazed at the changes that are occurring in the culinary field at neck snapping speeds. Everyone is making a mark on the food, their individual mark.



What do you think about the "me" generation and where do you think they're headed in relation to the future of… Continue

Added by Denay Davis on April 8, 2010 at 9:00am — No Comments

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