<p>#003 There is very little reason to use bad eggs in your baking and pastry work.  Being a great chef means managing quality and cost as you serve your customers what they love. We'll discuss how to find, choose, and test eggs for freshness setting you up for success as you grow your baking and pastry skills. </p>

#003 There is very little reason to use bad eggs in your baking and pastry work. Being a great chef means managing quality and cost as you serve your customers what they love. We'll discuss how to find, choose, and test eggs for freshness setting you up for success as you grow your baking and pastry skills.

<p>#003 There is very little reason to use bad eggs in your baking and pastry work.&nbsp; Being a great chef means managing quality and cost as you serve your customers what they love. We'll discuss how to find, choose, and test eggs for freshness setting you up for success as you grow your baking and pastry skills.&nbsp;</p>

When Good Eggs Go Bad. Making Good Egg Decisions

Bake Like a Chef dives deep into everything you need to learn and grow your professional pastry skills. You’ll hear discussions and instruction related to the pastry arts including techniques, productivity, formula break down and modifications, storage, and ingredients.  Everything you need as a new and growing pastry chef to find your way into the industry and grow your skills as a pastry chef.  This podcast not only introduces concepts but helps remove barriers to new skills where it is hard to find conclusive guidance in books and on the internet.  For new and aspiring pastry chefs consider this your test kitchen team, instruction manual, and classroom all in one.We will discuss plated desserts, cakes, pastries, breads, custards, meringues, pies, tarts, icings, frostings, confections, chocolates, cost management, staff management, safety and sanitation, inventory, food storage, ingredient selection, custards, cremes, and quite a bit more.  Simply subscribe and start the path to your professional growth today.

Education

Bake Like a Chef dives deep into everything you need to learn and grow your professional pastry skills. You’ll hear discussions and instruction related to the pastry arts including techniques, productivity, formula break down and modifications, storage, and ingredients. Everything you need as a new and growing pastry chef to find your way into the industry and grow your skills as a pastry chef. This podcast not only introduces concepts but helps remove barriers to new skills where it is hard to find conclusive guidance in books and on the internet. For new and aspiring pastry chefs consider this your test kitchen team, instruction manual, and classroom all in one.We will discuss plated desserts, cakes, pastries, breads, custards, meringues, pies, tarts, icings, frostings, confections, chocolates, cost management, staff management, safety and sanitation, inventory, food storage, ingredient selection, custards, cremes, and quite a bit more. Simply subscribe and start the path to your professional growth today.

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When Good Eggs Go Bad. Making Good Egg Decisions

When Good Eggs Go Bad. Making Good Egg Decisions