Comments on: Guest Post: Engadiner Nut Tart

By: arturo ramilo

arturo ramilo — Wed, 23 Sep 2009 11:52:12 +0000

its look awesome..!(-_-)

I wish, I can publish also my work.

By: My Cooking Hut

My Cooking Hut — Tue, 10 Feb 2009 13:24:17 +0000

Thanks all for the comments!

By: beachloverkitchen

beachloverkitchen — Sat, 31 Jan 2009 04:27:21 +0000

a very interesting experience and post! my wish is to go to culinary /pastry school but for now I can just admire from far !

By: PG

PG — Fri, 30 Jan 2009 20:28:27 +0000

a good read indeed! To get to know a little abut being a pastry chef. Beautiful pictures!

By: Margie

Margie — Thu, 29 Jan 2009 21:51:59 +0000

Interesting story. Thanks! I also want a large kitchen and many extras, but I do have to admit: I’ll leave it at that. I’d love to train as a pastry chef, but I’m not really interested in working in such a large arena that I would not be able to focus on the personal detail of each and every dish. I’m impressed with your dedication, Chris; best wishes to you!

By: Mike

Mike — Thu, 29 Jan 2009 20:00:51 +0000

Very interesting post, the pastry kitchen is awesome!

By: gastroanthropologist

gastroanthropologist — Thu, 29 Jan 2009 10:19:37 +0000

I’ve worked in a professional kitchen at a fine-dining restaurant… it can be stressful, but I was also on the pastry side. In our kitchen the pastry crew was sort of in a world of its own and the best part of the job – recipe testing. And any ingredient you wanted – you could get. That I miss. I’m a little jealous of some of the equipment I see in that kitchen picture above – the marble slab, that sheeter…cooking at home is great, but I do miss the ease, equipment, and ingredients that come with a professional kitchen.

By: Pepy

Pepy — Wed, 28 Jan 2009 20:47:28 +0000

Love the spoon shape!