expresso2022

Comments like that are unacceptable. I will downvote and report. I can’t stand eco fascists.

Sounds like you're against free speech.

This subreddit is not run by the U.S. government and I do not work for the U.S. government. Your right to free speech exists between you and your government, not you and other citizens. It is astounding to me that Americans still do not understand this basic concept.

I guess you're happy not having basic human rights.

I'm a pastry cook at a 5 star luxury hotel in Charleston. I'm also a culinary student at Culinary Institute of Charleston. At 49 I decided to follow what I love. With that out of the way, I'll tell you about my experiences so far. There is zero chance for creativity. There is a menu. I make the same things over and over. I also get treated like garbage. Even though I'm 49 with a lifetime of experiences, it doesn't matter to the chef. The chef, the sous chef and the other pastry cook all graduated one of the top culinary schools in America. And then there's me. The lowly tech school pastry cook. Everything has to be presented perfectly. All the food has to be on par. But it's monochrome. The somethings, every day. It is a good experience. Gather what knowledge you can, then when you learned everything you can, move on. Just keep a good head on your shoulders, mouth shut and ears open. But don't let people treat you like a piece of trash.

165 is the Servsafe recommended temp

My spin on a tres leche cake. I made more of a quatro leche cake. I added coconut milk to the condensed milk, evaporated milk and half&half for the soak. I added shredded coconut and crushed pineapple to the batter. I made it a double layer. I put pineapple rings in between the layers and pineapple rings on top. I also made a foot long pretzel for a chef co-worker. Pretzels are his favorite food.