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Thank you all for joining us here today for Chefs Dominique and Sherry
of course so happy everyone all over the globe can join us
You, 12:52 am i made your croissant recipe this week the seem to have the layers however it has a very tight and slightly greasy texture. What went wrong?
Would you offer any internships for young bakers that are aspiring to be like you ? My name is Evelyn and I just graduated from university, I’m going to Tokyo le cordon bleu in this coming October. I’ve always wanted gain more experience by working in bakery. And I’ve visited Chef Dominiques bakery at all locations and I’m a huge fan!
To both of you: What would you tell a young aspiring home baker who wants to go professional and open their own place? Especially in the light of world recent events.
Hi there, I failed tremendously at making a levain using Flour Water Salt Yeast’s recipe. It seemed to fail after adding white flour. What ratio of water, white flour and whole wheat flour do you use in your levain? Thanks!
Hi from Canada! We are big fans :)
Watching from Brisbane, Australia.
How do you follow up on the changes in the food industry around you?
Thank you so much
Thank you so much!!!!
IVE BEEN TAKING SO MUCH NOTES!
I would love that book. Will have to get one one day