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 Deleting Your Photos On Your Page - How To Do ThisWe have had some quesitons about deleting photos on your own page and how can this be done. It is easy you go to the photo section and the… Started by Sandra MallutLatest Reply |
 Online demo classesI wrote a blog last week talking about what we are going to present next year at the World Pastry Forum. Putting our classes online and mak… Started by Michael SchneiderLatest Reply |
What was your favorite part of the World Pastry Forum Classes 2010Please tell us what your favorite parts of the recent world pastry forum classes and what classe(s) did you enjoy most and which did you fe… Started by Sandra MallutLatest Reply |
| Discussions | Replies | Latest Activity |
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Deleting Your Photos On Your Page - How To Do ThisWe have had some quesitons about deleting photos on your own page and how can this be done. It is easy you go to the photo section and the… Started by Sandra Mallut |
0 | Dec 20, 2011 |
Online demo classesI wrote a blog last week talking about what we are going to present next year at the World Pastry Forum. Putting our classes online and mak… Started by Michael Schneider |
6 |
Sep 27, 2011 Reply by Brian Fishman |
What was your favorite part of the World Pastry Forum Classes 2010Please tell us what your favorite parts of the recent world pastry forum classes and what classe(s) did you enjoy most and which did you fe… Started by Sandra Mallut |
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Feb 5, 2011 Reply by Sandra Mallut |
ogawaken raisin wichhi everyone, Irecently did the opening of a new bakery in London and the chef of our deli is a japanese cuisine lover, in one of his trip… Started by stefano |
0 | Sep 28, 2010 |
does anyone know if this event will be televised at some point during or after the championship?does anyone know if this event will be televised at some point during or after the championship? I am hoping that The Food Network will t… Started by Melissa |
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Jul 19, 2010 Reply by Sandra Mallut |
hand on forum classesAre these classes presencial or on line? i am from argentina. Can i take on line classes? i am interested on sugar art ( pulled ,blown suga… Started by luly trav |
0 | Mar 19, 2010 |
 Will the 2010 Classes Have ACF Credit?In previous years, we have gotten 30 hours of continuing education credits with the ACF for attending the demo track. Will that continue th… Started by Lisa |
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Mar 19, 2010 Reply by Michael Schneider |
pouring large chocolate mold--helpBought wine bottle mold from Chicago Mold Co. but I can't seem to get it right to pour it in chocolate. Any one else have suggestions when… Started by Marie-Isabelle Pernal |
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Nov 19, 2009 Reply by Richard |
What should a student put on a business card?What should a pastry student list on their business card when they are not yet finished school so have not earned the title chef? Started by Marie-Isabelle Pernal |
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Jun 30, 2009 Reply by Marie-Isabelle Pernal |
 Knives for sculpted cakesHello all- I am very excited that this event is so close! I need some advice though. We are supposed to bring our own knives for the sculpt… Started by Marisa Hess |
0 | Jun 24, 2009 |
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