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Dessert Professional's Groups
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Pastry & Baking 411
193 members
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Frozen 411
59 members
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Chocolate 411
215 members
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Tish Talk
96 members
Dessert Professional's Discussions
Pecan Bears or Chocolate Turtles
Replied Nov. 17, 2009
Dessert Professional's Page
Latest Activity
Q&A with Tish Boyle, editor of Dessert Professional
Got to Be NC Festival Food Expo
The 2010 Food Expo at the Got to Be NC Festival takes place on May 21-23 at the NC State Fairgrounds in Raleigh. This years festival will draw 75,000- 100,000 consumers. If you would like to participate in the Food E…
Do you have questions about frozen desserts? Reach out to other Dessert Professional online members for answers.
Q&A with Tish Boyle, editor of Dessert Professional
Got questions about working with chocolate? Reach out to Dessert Professional Online members to find the answers.
Do you have questions about pastry and baking? Reach out to other Dessert Professional online members for answers.
Okay everyone this photo is absolutely priceless! Scroll down a bit...http://cupcakecampmtl.org/
Profile Information
- About me :
- Dessert Professional is the name used by the managing editor of this site.
- I enter competitions :
- Never
- I consider my specialty to be:
- Managing online communities.
About the member, "Dessert Professional"
The member "Dessert Professional" is the administrator of Dessert Professional Online. It is a role, not always the same person. At the moment, most of the duties of the member Dessert Professional are taken care of by member Clay Gordon.
To contact Matthew Stevens, send him a message from his member page.
To contact Libby Hall, send her a message from her member page.
To contact Tish Boyle, send her a message from her member page.
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To contact Michael Schneider, send him a message from his member page.
For subscription information and help, please visit this page to see if your questions can be answered before sending "Dessert Professional" a message.
Any other comments about the site's features, performance, and/or about the behavior of other members should be sent as messages to this member.
To contact Matthew Stevens, send him a message from his member page.
To contact Libby Hall, send her a message from her member page.
To contact Tish Boyle, send her a message from her member page.
To contact Jeffrey Dryfoos, send him a message from his member page.
To contact Michael Schneider, send him a message from his member page.
For subscription information and help, please visit this page to see if your questions can be answered before sending "Dessert Professional" a message.
Any other comments about the site's features, performance, and/or about the behavior of other members should be sent as messages to this member.
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Pastry Chef Job Opening - New York City
The Peninsula New York is looking for a pastry chef.
Posted September 10, 2008
Basic Requirements:
2 - 3 years of fine dining / hotel experience as a pastry chef at a 5 star property
Team leader with culinary degree in pastry arts preferred
Baking, chocolate, and sugar work required
Knowledge in a union environment preferred
This is a management level position and applicants who do not already have legal permission to work in the United States will not be considered.… Continue
Posted September 10, 2008
Basic Requirements:
2 - 3 years of fine dining / hotel experience as a pastry chef at a 5 star property
Team leader with culinary degree in pastry arts preferred
Baking, chocolate, and sugar work required
Knowledge in a union environment preferred
This is a management level position and applicants who do not already have legal permission to work in the United States will not be considered.… Continue
Posted on September 30, 2008 at 10:21am —
Comment Wall (5 comments)
- At 8:48am on October 16, 2009,
Wendy DeBord said… - If you read the baking 411 page it's a mess. People are trying to start discussions in the comment area. Other people have started threads with their name and not the topic of their discussion.
If there was a way to straighten this out, prevent the confusion.....educate your members how to start a discussion and where- your site would show a lot more activity, and growth. The way it is now, leaves members to privately leave comments for each other instead of having an open forum with group activity.
- At 12:21pm on June 11, 2009,
LILA said…
- I have still NOT received a single issue of Dessert Professional. I ordered through Amazon in February. I guess my next move is to attempt to get a refund from Amazon...but I just want the magazine. VERY DISAPPOINTED!
- At 1:55pm on June 1, 2009,
chit the said… - thank you very much for all
- At 7:30am on April 29, 2009,
- Good Morning,
Would you happen to know who to contact to check on my subscription? I ordered through Amazon in February & I was hoping that I would get the new issue, but nothing yet.
Thank You,
Lila
- At 3:50am on February 2, 2009,
Kristi said… - Thank you Clay for responding to the affiliate programs writer. This is the second from this person and there is another. I have been emailing back and forth with mls, and others and all agree this is not something that makes sense here. So, thanks again for responding!
Kristi
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