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What else can I help you with?
What does a pastry chef do on an average day of work?
it depends
What flower and pastry is used on All Saints Day in Italy?
soul cakes
Who sells fathers day cakes in Boston?
There are many fine bakeries in the Boston area. Some examples include Flour Bakery, Rosie's Bakery, Mike's Pastry and Modern Pastry.
When looking for a pastry chef job, what is the average amount of experience most places look for?
"A Day in the Life of a Pastry Chef" is an excellent and very informative website on pastry chefs. Culimary school and an on the job apprenticeship are needed to become a pastry chef. http://www.hcareers.com/us/resourcecenter/tabid/306/articleid/288/default.aspx
What kind of cakes did Romans eat?
The ancient Roman cakes were different from our present day cakes because they did not use the ingredients that we use. Most of them were flat cakes many times layered. They had honey cakes, cheese cakes, and a cake called "placenta" (not the modern meaning of the word) which was layered with cheese, honey and pastry -- almost like a dessert lasagna.
How many cakes a baked a day?
To be honest 105.
How many chocolate cakes are made every day at home?
ABOUT 29543 a day...
What movie and television projects has Marcel Cocit been in?
Marcel Cocit has: Played Himself - Private Chef in "The Anna Nicole Show" in 2002. Played Himself - Private Chef in "High Maintenance 90210" in 2007. Played Himself - Pastry Chef in "Private Chefs of Beverly Hills" in 2009. Played Himself - Chef Marcel in "The Thanksgiving Day Parade on CBS" in 2009. Played Himself - Chef Marcel in "The Thanksgiving Day Parade on CBS" in 2012.
How many cakes are eaten each day in the UK?
0nehundran
How many people does a chef have to serve a day?
500
How many hours do chefs work a day?
depending on the restaurant the chef works for depends on the amount of hours, if its a low paid chef they'd work about 7 hours and a high paid chef would work about 13-14 hours a day
Why is it difficult to make pastry on a hot day?
On a hot day the shortening (butter/fat) in pastry will soften or melt. This makes it bind differently to the flour and reduces its ability to help incorporate air into the pastry. Good pastry is made in cool conditions and baked quickly at a hot temperature.
