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John Applegett's 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.
At 9:10am on February 10, 2010, David Carris said…
Nice work and photos!!!
At 10:58am on February 7, 2010, John Applegett said…
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! :-)
At 9:03am on February 7, 2010, Shawn the Baker said…
Thanks John,
Are you brainstorming the dish you'll feature in the next issue?
I'm looking forward to that.
Shawn
At 8:35am on January 12, 2010, Nancy Smith said…
Well, it's very impressive. I don't know if a cone is a parchment bag and if a "0" is a tip size?
At 2:05pm on January 11, 2010, Nancy Smith said…
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.
At 11:36pm on October 16, 2009, Naomi Gallego said…
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!
At 8:01am on July 26, 2009, ragab ahmed sayed mousalem said…
all of your works are very good like as show piece,sweet plates and wedding cakes and i hope to become like you
At 7:34am on July 26, 2009, ragab ahmed sayed mousalem said…
alot of thanks for your interesting John (but his left foot eaten by the cat)
At 9:30am on July 20, 2009, kurtis baguley said…
Good Morning John,

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?
At 2:09am on July 12, 2009, Kisha said…
Thanks John! This recipe looks great. I haven't tried a chiffon w/pastry flour before only cake. I am anxious to try these recipe's out. I appreciate it :D

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