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From: Tami Smith
Remote Name: 66.109.255.119
Date: 08/23/02
Time: 06:57 PM
I was trained by a Swiss Master Pastry Chef to make marzipan. We started with 7 pounds of almond paste and added ingredients to that. The final part of the recipe was playing with the "dough" and tasting, then we went from there. He was trained by a long line of Master Pastry Chefs and has been in the business for 35+ years. Swiss Pastry Chefs are more quiet and more tradional than even French Pastry Chefs, if the Chefs you have studied under have taught you differently, then that means they have learned differently. I can only pass on information that I have learned first hand, from my Culinary School experience, through my extensive competitve career or information I have read from my vast American and European library. I do my best to only pass on information that I know to be correct to my best knowledge. Tami