sfbi.com

tahonasanjose.blogspot.com

Tahona San José. Illescas (Toledo): Por 5º año tenemos 1000 euros de sorpresa en uno de nuestros roscones

http://tahonasanjose.blogspot.com/2016/12/por-5-ano-tenemos-1000-euros-de.html

Lunes, 26 de diciembre de 2016. Por 5º año tenemos 1000 euros de sorpresa en uno de nuestros roscones. Años decidimos por primera vez meter una sorpresa de. 500 euros en uno de nuestros roscones. Casi todo el mundo nos dijo que está bamos como cabras. Que era mentira que diésemos ese premio, o que perderíamos dinero trabajando así . nos dio i gual. Noso tros somos panaderos y vivi mos de hacer pan. El roscón de reyes es un tr abajo extra de apenas un par de días. Así pues, hemos decidido sumar el dinero ...

culinaryme.blogspot.com

culinaryme: May 2012

http://culinaryme.blogspot.com/2012_05_01_archive.html

May 27, 2012. I thought my 3rd semester would end with the mini reuben sandwiches in Garde Manger. Or, at least, I thought the blogging part would end there because the last couple of days would be cleaning and quizzes, nothing exciting. I was wrong. Although the cafeteria was shut down for the last two days of class, Mr. Stellman decided to sell flat-rate combo meals as a fundraiser for the Five Star Club. The first day went smoothly and we raised something like $1500. Posted by Jo Lin. May 26, 2012.

culinaryanthropologist.org

About Anna – Culinary Anthropologist

http://www.culinaryanthropologist.org/about-anna

Writing & Consultancy. Is a cooking teacher, food consultant and writer. Something of a food nerd, she has travelled far to research and write about her subject. She trained as a chef in San Francisco and at Alice Waters’ legendary restaurant Chez Panisse in Berkeley. Anna is author of. Consultant on BBC Radio 4’s. The Kitchen Cabinet,. 8220;Having always loved cooking at home, I finally left my career in international development. In 2006 to become a cook. It started in San Francisco. Too Food’s place i...

breadyornot.com

Long time no blog « Bready Or Not

http://breadyornot.com/long-time-no-blog?share=email

Baking and other kitchen exploits. Laquo; French bread. First day of school! Long time no blog. July 4, 2012 by Lucy. Good to see you again. Been a while since my last post. Life has been very busy! I have big news! Starting next month, I will be attending baking school at the San Francisco Baking Institute. It’s an eighteen-week program, and I will be relocating to the Bay Area for it. (Tyler’s coming too! To SF, not to baking school – he’ll be barista-ing! Cultivating the yeast that already lives in yo...

vestaflatbread.com

Vesta Flatbread: February 2010

http://www.vestaflatbread.com/2010_02_01_archive.html

Goodbye to the Vesta truck. Geeking out with the millers. One of the aspects of this venture so far that's been the most fun for us foodie geeks has been finding our ingredients. This may seem like a mundane task, but it's opened up worlds of knowledge and community by way of making connections with the local producers of our food. This week I was privileged to have the opportunity to get in on a three-day baking intensive at the SF Baking Institute. Given by Keith and Nicky Giusto of Central Milling.

thekitchenismyshrink.blogspot.com

The Kitchen Is My Shrink: September 2012

http://thekitchenismyshrink.blogspot.com/2012_09_01_archive.html

The Kitchen Is My Shrink. Wednesday, September 19, 2012. October is going to be an exciting month for me as it is the month that I officially begin my 2-month long culinary adventure in San Francisco.  Im taking an 8-week bread and viennoiserie course at the San Francisco Baking Institute. Which is fortunately, just a few blocks from where I am to live in San Francisco.  I own both their books Tartine. Labels: Banana Cream Pie with Caramel and Chocolate. Lemon Bars on Brown Butter Shortbread. Is the Mile...

tantarobina.com

Tanta Robina a year of cooking dangerously

http://www.tantarobina.com/baking

A year of cooking dangerously. December 14th, 2008, by Francesca. I know, I know I've been a flake. I just got back from the Bay Area after spending a week at the San Francisco Baking Institute. Where I took the first of many bread baking workshops: Artisan Bread 1. I have only one word for my experience there: fabulous. October 15th, 2008, by Francesca. The close-up looks good. It's easy to cheat in macro mode, n'est ce pas? Zoom out and you start seeing the lunarscape. I knew the dough was too gassy ea...

mewe.org

MeWe

https://mewe.org/blog

Improve performance and drive operational excellence. MeWe CoInspect is trusted by leading restaurant chains, hospitality groups, manufacturers, and government agencies. Start today and join hundreds of organizations using CoInspect to manage legal compliance, brand standards, and daily operations. The World's Most Powerful. Paperless compliance and quality assurance. Get real-time alerts and never write a report again. It’s time to say goodbye to pen and paper management. Inspect anything, anywhere.

sugarapothecary.com

the [sugar] apothecary: July 2012

http://www.sugarapothecary.com/2012_07_01_archive.html

Wednesday, July 25, 2012. Wordless wednesday: cabazon dinosaurs. Our one scheduled detour en route from Las Vegas to San Diego was to see the dinosaurs in Cabazon. It was awesome to find a T-Rex alongside a massive apatosaurus, just hangin' out off of I-10. The gift shop (conveniently located inside. The belly of the long-necked dinosaur) had a strangely prominent creationist theme. Adding to the peculiar atmosphere of the Burger King-adjacent. Yup That's Mike and me. Links to this post. As I said before.