1.)Who is Marie Antoine Careme? Marie-Antoine Careme was born June 8‚ 1784 in Paris‚ France. Careme was abandoned by his parents during the French Revolution and took a series of kitchen jobs before apprenticing in a famous pastry shop. Word of Careme’s talent spread to the diplomat Talleyrand‚ who used his cooking for European royalty. Marie-Antoine is best known for his grand cooking style for European royalty‚ typically known as haute cuisine. -What are his 2 contribution in classic and modern
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improvising new combinations. For example‚ I mixed flavors and textures that were usually never combined. Or even add new colors in my dishes that raise their beauty. I was not the only one fascinated by food. My dad a professional chef got me into the world of pastry‚ and Moroccan traditional food ex: “Tagine‚” which is primarily used to slow-cook savory stews and vegetable dishes. Because the domed or cone-shaped lid of the tagine traps steam and returns the condensed liquid to the pot.
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INTRODUCTIONIt is nestled in the heartland of Tagaytay where whiff of Cool Mountain breeze with a dramatic flora and fauna that envelope the place tomaintain its country charm. It is a place where all your comfort is withinreach from sports facilities‚ spa‚ to your shopping spree. Come andexperience ... Tagaytay Country Hotel grandeur of nature and renowneddedication to its warmth and personalized service. Tagaytay CountryHotel is Operated by The Olivarez Group of Company and owned byformer Major
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compliments they received on their home baking‚ particularly the fabulous cakes they took to their friends and relatives on every occasion. Along with their sister-in-law‚ Doris‚ started this team long before there was a bakeshop. They decided to open a small bakeshop along to the Pasong Tamo Street‚ Makati. The sisters have already been dabbling in the business for some time ---Milagros‚ by supplying chiffon slices to a number of Manila’s canteens‚ and Clarita‚ by baking and decorating cakes during special
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old‚ I have always wanted to be a chef. I have loved food with a passion‚ not just food but also cooking it. My mother would teach me the basics when i was young and I used to love to help her. She would tell me neat little tricks and I would listen very intently. For years‚ my mother and I would serve dinner to our whole family and as the years progressed i got better and better at cooking. My love also grew much stronger. Now I am a 30 year old professional chef working at one of the best hotels
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Southern Belle Pastries Ms. Quinisha Story Professor: Stephan Hiatt MKT 500: Marketing and Management Sunday‚ July 18‚ 2011 1. Identify the marketing segment for the product and explain why this segment was elected. Southern Belle Pastries is a start-up home business/company that was founded by I myself Quinisha Story in 2009‚ out of a small kitchen in Manassas VA. Southern Belle Pastries sells cupcakes‚ and all sorts of small dessert pastries that are located
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Running head: Mama’s Bakery Mama’s Bakery Oneida Berrios Western Governor’s University Mama’s Bakery Mama’s Bakery is a home based bakery that began in 2013. The owner creates cakes‚ cookies‚ cupcakes‚ and Hispanic pastries. The patrons that frequent her services are churches‚ fundraisers and others that come to her home. Her business started as a hobby and a means for the baker to get out of the house. After going through an eight week session of cake decorating‚ she realized
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Sam Blandford Student number: 21184301 Tutor: Peter Cross Professional Pastry Techniques 1 Title: Afternoon Tea Report Contents Page Page Number Introduction 3 Methodology 4 Current trends 5 The Science of Gluten 6 Gluten free afternoon tea 7 Conclusion 10 Bibliography 11 Introduction In this report investigations will be carried out to determine what the current trends in items served in afternoon teas are as well as the way in which afternoon tea
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1. Observation As part of a new initiative‚ the company hired a pastry chef previously owner of a well-reviewed bistro for 8 years. I was brought on board to help achieving company goals because my experience in retail operations. While trying to introduce my ideas over this new concept‚ the chef constantly oppose herself to change and also tries to supervise the retail operations following the guidelines that she established in her previous business. I explained to her that I was open-minded
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MUFFINS Ingredients 2 cups – self raising flour 1 cup – sugar 100g – butter 1-1/2 cup – milk Flavour a. Banana (mashed) b. Coconut c. Mixed fruits d. Chocolate Method 1. Mix flour and sugar 2. Add butter 3. Add milk‚ mixing well 4. Add flavour (mix well) 5. Place in a greased mould & bake at 180◦-200◦ for 20mins or until brown DONUTS Ingredients 400g – normal flour 6 tsp – sugar 6 tsp – yeast 1 tsp – salt 40g – butter 1-1/2cup – milk Method 1
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