| Name |
Total Posts |
Email |
Join Date |
Last Visit |
|
|
534 |
|
11/27/2007 |
06/18/2013 |
|
|
500 |
|
11/24/2007 |
08/10/2011 |
|
|
487 |
|
11/18/2007 |
06/18/2013 |
|
|
404 |
|
10/14/2009 |
03/02/2011 |
|
|
378 |
|
04/09/2010 |
01/16/2012 |
|
|
339 |
|
01/22/2009 |
03/21/2013 |
|
|
324 |
|
03/18/2008 |
10/04/2011 |
|
I'm retired in Mexico with my husband Russ, my chief taster, fish buy and coconut opener. I love to cook, eat, write, take photos, blog and eat some more.
|
313 |
|
07/24/2009 |
05/15/2011 |
|
|
292 |
|
01/12/2012 |
06/18/2013 |
|
|
289 |
|
08/13/2008 |
01/25/2013 |
|
|
282 |
|
11/16/2007 |
03/19/2013 |
|
|
274 |
|
10/15/2011 |
05/07/2013 |
|
Graduate of The International Culinary School (AIC, Denver)
Graduate of Regis University (Liberal Arts Studies)
Currently work as a professional baker (and as a Baker Trainer) for Panera Bread (Breads of the World, LLC) and as the baker for Capital Tea here in Denver (www.CapTea.com)--a small tea house located in Denver's Antique Alley.
I have worked in the restaurant industry for almost 10 years, and have been baking professionally for 8 years.
I also work part time as a nutritional consultant for families and personal chefs.
|
266 |
|
11/18/2007 |
11/06/2011 |
|
|
253 |
|
11/29/2007 |
11/18/2012 |
|
|
223 |
|
11/20/2009 |
03/11/2013 |
|
I've always had an interest in cake decorating and baking but never understood why my results could vary so much from the same recipe, or what to do to improve something I really enjoyed. The 'bibles' have given me insight into the science behind the joy of baking. I love to bake for others, it's so rewarding to share something I love doing so much. While I work in the information technology industry with my husband, I would much rather be the owner of a bakery or cafe- but alas my husband would rather be building wooden boats- so we've compromised, and work to play in our 'free' time, of which there is far too little. We're empty nesters now, and it's exciting to see our daughters beginning to cook and bake more in their own kitchens. Hopefully one day before too terribly long, we'll retire- perhaps to offer evening dessert cruises on a wooden sailboat.
|
216 |
|
12/17/2007 |
09/09/2010 |
|
|
211 |
|
11/03/2008 |
05/27/2011 |
|
|
210 |
|
10/01/2009 |
03/31/2013 |
|
Rose, we love you! You go out of your way to share with us your talent, recipes, and love for the art of confectionery creation. I am a newbie here, and am amazed to see how much Rose herself replies to posts and questions! That graciousness, in my opinion, makes her even more enchanting to me. I am passionate about scratch baking, and have only been making specialty cakes of any kind since October last year! I am on #s 17-18 this week, in fact. I had no idea I was capable of such beauty and creativity until my Husband’s birthday when I decided I would make him a fondant cheeseburger cake lol!
Since then it has become a romantic whirlwind, a real life romance of sorts with cakes and discovering my purist heart for the first time. I had no idea I felt so passionately about this until last October 2009, but when I read Rose’s Heavenly Cakes and then The Cake Bible mere days ago, I almost cried. Truly. (I’ll never tell!) My passion was taken to a new level so contrasted to the previous, it wasn’t even in the same solar system. Rose has IGNITED my passion, set my soul ABLAZE for the art of cake creation. Not just the fondant whimsical cakes I started with, but perhaps deeper, truer, pure decadence, cake so delicious, so exquisite, it doesn’t even need frosting. Wow. I am changed.
Rose, thank you.
|
192 |
|
04/11/2010 |
07/23/2012 |
|
|
167 |
|
05/23/2012 |
06/07/2013 |
