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
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!
The dish and recipes and head shot are all ready, I'll be emailing them later today. I'm waiting on touch ups to the photos from our companies photographer. It's Mango Mango Mango. You'll have to wait for more! :-)
Thanks for the response. So after pressing the stencil into the fondant, you then traced over the lines? Did you just use the edible marker? We love Leesburg, we have lived in No. CA, Utah, Rhode Island and we think this is our favorite.
Thanks for the props! I have studies all over, but the skill comes from the practice. I have only been competing for two years...but they have been two very busy, hard working years.Stephane Kleins class in France though is pretty much the be all and end all, Im going back again this summer!
I had issues like the same. It might be the pressure. For me, I use between 60 to 70 lbs of pressure. I'm always being careful not to spray too much also. You might think about lightening the ratio of butter/dark chocolate, 70/30-80/20. I have never used all cocoa butter before. But I think I will try it in my next batch. One thing that makes sence to me is, if the pressure is too low, less fine, the spray will be. I certainly do not want to mess you up with all this John. I can only speak from my own experience. Does that make any sence (pressure) to you?