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Kerry replied to Mindy Fong's discussion 'Basics for Panning Chocolates'June 21

Clay, I think the pictures have been lost from the demo that shows the item my hubby built for me from PVC tubing that allows me to blow the cold air over the dry ice for the polishing stage. I really like your ides of the hose embedded in the ic...

Ruth Atkinson Kendrick and Kerry are now friendsJune 21

Kerry replied to Paul's discussion 'Hose for Panning Chocolate'June 21

Paul, Obviously too late for this situation - Tomric is the dealer for Selmi in the US and they have the panner. You could probably just buy the application system from them however.

Kerry replied to Paul's discussion 'Hose for Panning Chocolate'June 21

Mindy, There is a unit on e-bay right now that would would be perfect for a table top. http://cgi.ebay.ca/ws/eBayISAPI.dll?ViewItem&ssPageName=STRK:MEWAX:IT&item=270410534038

Kerry replied to Mindy Fong's discussion 'Basics for Panning Chocolates'June 21

Haven't got a copy of that -but have taken the panning course from the NCA. Link to a demo I did on eGullet here http://forums.egullet.org/index.php?showtopic=87996&view=findpost&p=1198779

Kerry commented on Tom Bauweraerts's blog post 'Tempering machinery'May 6

Tom - if I were interested in purchasing a Selmi in the US how would I go about it?

Kerry replied to Paul's discussion 'Hose for Panning Chocolate'May 1

Aren't those Selmi pans fabulous? So great to have the heating and cooling unit all in one. And the chocolate applicator is nice and simple.

Kerry replied to Steve Kurz's discussion 'Metal Molds and chocolate release'April 13

Steve, I've done a fair bit of molding in metal molds. Chocolate that is properly in temper will contract properly and release itself from the molds. Polishing the mold with a soft lint free cloth first is always a good idea - but proper temper ...

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Dark, Milk, White?: Milk

Most memorable chocolate experience:: seeing Michael Wolf's amazing collection of old metal molds, then rooting around in the attic to look at a whole bunch more

My favorite chocolate is:: different every day

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At 8:21am on August 12, 2008, Steven Lebowitz said…: Kerry - I got this reply from Chef Greweling this morning.

Hello Steven,
Nice to hear from you! I am pretty busy these days with myriad other projects, and am not likely to be teaching these classes. Of course, that does not mean that they would not be great classes....
Best,
Peter Greweling

Personally, I had such a great time at the class, that I would recommend it. The facilities are amazing, and the library is almost worth the price of admission.

At 5:45pm on August 10, 2008, Steven Lebowitz said…: The course I took was called "Artisan Chocolate and Confectionery". I just checked the career development section and the only thing similar is this. It doesn't specify who will be teaching. I know that they have just come back from their summer break. I have Chef Greweling's e-mail address and send him a note. I don't know that I'll get a response, but there is no harm in trying.

At 10:02am on August 7, 2008, Steven Lebowitz said…: Kerry -

sorry about calling you Edward. I was reading the post below mine to you. We've talked before via e-gullet.

Steve

At 9:59am on August 7, 2008, Steven Lebowitz said…: Edward -

I took a 4.5 day course through their continuing ed program on-site. I did go to culinary school but did that locally and part time as I still have my day job.

Feel free to contact me at umctg@yahoo.com

At 9:29pm on August 5, 2008, Edward said…: Like to get in touch with you via e-mail. Saw your blog on e-gullet, like to join (e-gullet) but am so confused with the rules and regulations and waiting periods and what-not that I just gave up. I do however contribute regularily on Chef2Chef and Cheftalk.

regards,
Edward