Pastry Chefs- We need them
Pastry Chefs-Get rid of them
Second Life foodies, who would of thought?
Chef B
- Chef Burnett
- Charlotte, North Carolina, United States
- Frances Ponsford Burnett, M. Ed. C.H.E., C.M.B., C.E.P.C. College of Culinary Arts-Senior Instructor Frances Burnett, Columbia '07 recieved a masters in Education, JWU ’90, holds a bachelor’s degree in Food Service Education and an associate degree in Baking & Pastry from. After graduating from JWU and working as a pastry chef for the Daily Bread in Providence, R.I., she worked as a consultant for the National Honey Board, Calif. Raisin Advisory Board and Flaxseed Council of Canada on behalf of Thomas Payne Market Development in San Francisco. Earlier in her career, Burnett worked for Marriott International in Los Angeles, San Diego, Bermuda and New York as a pastry chef/baker/task force trainer, traveling to new hotels to open bakeries. She also worked at Bristol Farms Market in California as bakery supervisor. She is one of a handful of women in the country to hold the prestigious title of Certified Master Baker and is also a Certified Executive Pastry Chef and Certified Hospitality Educator.
4 comments:
I think that we need pastry chefs cause those culinary kids don't know what they are doing with certain things on the baking side of the kitchen. They always just try to take the easy way out.
so i can't really figure out how to post anything as a ? or a subject...so i'm just going to leave a comment.
besides alton brown, who else is going to be there. oh, and our lovely chef burnett.
and, i think the chocolate mousse and raspberry bavarian cakes, were so much fun to make and turned out amazing.
In my opinion we need pastry chef. There are so many people who have sweet teeth in this world. Even though person can’t make pastries, they like to eat and enjoy.
Especially in the US people like to go out and have food at restaurants. After they finish their food, they like to have their dessert.
Throughout of lifes there has been a constant battle between the pros and cons of trans fats. First of all what is a trans fat. Trans fats are liquid fats that go through hydrogenation and become solid fats.
CONS:According to researches trans fats are a contributing factor leading to heart disease, which is the nuber onw killer in adults and children. Trans fats are also known to raise the bad cholesterol and lower the good cholesterol. Also ingesting these trans fats are like ingesting plastic which build up in the body.
PROS: there is a positive side to using and consuming trans fats.For example the fat supplies energy to our bodies and it helps regulate your metabolism. Trans fats are good to use in products because the imrove shelflife, freshness and taste.
In todays world we are all cutting back on trans fats. For example we have somewhat replaced with sunflour oil,canola oil, and soy bean oil.According to researches at Harvard it has been estimated that if we took out trans fat from margerines and baked goods it would prevent 30000 to 100000 cardiac deaths a year.
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