Let Me Help You Be Fearless in the Kitchen!

My Mission Statement

I will help as many people along in their culinary journey as I possibly can to be Fearless in the Kitchen.  I will help you become a better and more confident cook, and I will arm you with the knowledge of how to perform pastry methods and techniques and why they work the way that they do.  And maybe I will make you laugh.  Or at least smile.

Come find out a bit about me, and let me help you become a confident cook and baker! I will also send you my free ebook, How to Be Fearless in the Kitchen! | pastrychefonline.comPhoto by Stacey Sprenz Photography

My name is Jenni Field, and I have been baking and experimenting in the kitchen for almost thirty years. I have been a special education teacher and a working pastry chef, and now I use my passions for both teaching and baking to help you find your own fearlessness in the kitchen!

 

Click Here and I will
Send You My FREE eBook
How to Be Fearless in the Kitchen!

 

As you probably know, unless you’ve been vacationing on former-planet Pluto for a few years, a very interesting Thing has been occurring in the culinary world.  Cooking, once considered a blue collar gig taken on by Unsavory Types, is now practically a sport.  Like Ice Dancing or something.  I think that romanticizing the job of cook or chef is a double edged sword.  On the one hand (edge), more people are interested in learning to cook and even working in a restaurant.  On the other…edge…the more romanticized that cooking becomes, the more intimidated we become.  If chefs are all up on a pedestal, how can we ever reach their level?

That’s where I come in. If you’re tired of being fearful about cooking and baking and want to learn the fundamentals and foundational skills you need:

 

Click Here and I will
Send You My FREE eBook
How to Be Fearless in the Kitchen!

 

Come find out a bit about me, and let me help you become a confident cook and baker! I will also send you my free ebook, How to Be Fearless in the Kitchen! | pastrychefonline.comPhoto by Stacey Sprenz Photography

 

I really am here to help you. Feel free to email me with questions right down there. See?

 

email me

 

You can also find me all over social media. Currently, I’m on facebook, twitter, instagram, Pinterest, Google+ and YouTube.

Come find out a bit about me, and let me help you become a confident cook and baker! I will also send you my free ebook, How to Be Fearless in the Kitchen! | pastrychefonline.comPhoto by Stacey Sprenz Photography Caricature by Triple Latte Design

 

I also have a bit of a thing for cats. That’s Cartoon Lester up there with Cartoon me. My husband, The Beloved, and I foster through Johnston County Animal Protection League here in North Carolina. We almost always have a foster or three running around as well as our own motley crew of six.

Please let me help you teach you the skills you need to be fearless in the kitchen! I’d be honored to be of help!

 

Click Here and I will
Send You My FREE eBook
How to Be Fearless in the Kitchen!

 

 

Comments

  1. catherine says

    i have sum question?
    y all poupose flour rather den cake flour for financier,browned butter rather den clarified butter for financier,and lastly y corn syrup for financier

    • says

      That was the recipe we used that worked for us. You can certainly use cake flour, clarified butter and leave out the corn syrup. Browned butter is clarified butter, it just has a nutty flavor, adding a nice dimension to the little cakes.

  2. Comfortablydomestic says

    Jenni–I think you are my new Best Friend! I am passionate about all things baking, and love teaching others! Although, unlike you, I have not (yet) been to pastry school. 😉  I’m a hack, but I love it. How nice to have found you through facebook.

    Kirsten

  3. says

    hey since im a teenager with the biggest passion for being a pastry chef with a masters degree I eventually am going to be opening my own shop like two years after i earn the masters so i was wondering if can give me tips for getting to become a big success in this passionate field

  4. says

    i got another question if i tenderize a chiken breast then cut it into a square fold it into the little bag thing that are at the end of stick in cartoons when they move or something then add beans or some type of foood that would cook inside the middle with lemon juice and dejarno i belive would that work out.

    • says

      Wow, I am absolutely thrilled to hear this, Ralphiegirl! My motto for this year is #Fearlessin2013 and you seem to personify that! I invite you to wander over to the facebook community where we can interact a bit more: http://www.facebook.com/PastryChefOnline That way, if you have questions, you can just ask them on the page. I hope I see you there, but even if I don’t, happy Learning-To-Cook!

    • says

      Hi there! I live outside of Raleigh, but I was born and raised in Charlotte! I don’t teach cooking classes, but I do have a lot of video tutorials if you want to check out the video tab at the top of the site. Thanks for stopping in, and best of luck to you!

  5. Chaya says

    I feel blessed to have stumbled upon your site.I just read your mission statement, & I think you’re doing a great job!Right on target!You really do have it in you to teach.And yes you have made me laugh. I love the way you write.
    so my question for now is, are you familiar with cake enhancer? King Arthur makes a cake enhancer and I was wondering if it was worth a try? Or maybe some other company make something better? Do restaurants and bakeries use this stuff ( rely on this) to keep their pastries fresh longer? How much of a difference does it make really? I am interested in running a bake sale and therefore I’d like what we bake to be as professional as possible.
    Thanks alot again.
    Chaya

    • says

      I so appreciate your comment, Chaya! And I’m glad to have made you laugh!

      I have never used cake enhancer, although I have seen it in the KA catalog. I imagine that it would have some bearing on keeping quality and maybe texture, but for me personally, I don’t think I would use it. It’s mostly a collection of emulsifiers to get fats and waters to hold together, but if you’re using proper mixing methods to build your emulsion (cake batter), they really shouldn’t be necessary, especially if you are baking the day before the sale. If baking 2-3 days in advance, you could hedge your bets with it, or you could just immediately wrap and freeze your baked goods and then thaw them on the day of the sale.

  6. says

    Hi Jenni…. I was wondering if you have anymore recipes using Gator Hammock Gator sauce? I have the recipe for succotash and your bison burgers, both are very good recipes. I created the gator sauce in 1989 primarily for wings while hosting our softball team after the games.
    Great added to a Bloody Mary aka Bloody Gator !!!!

    • says

      Oh wow–this is your sauce?! It is our hands-down favorite, Buddy! I am so glad you stopped in to say hi! I don’t have anything specifically developed for your sauce, although I do put it in a lot of things. We should talk about working together, and maybe I could even host an ad for you at some point! I’ll shoot you an email tomorrow!

  7. says

    Hi Jenni,
    Thank you so much for this wonderful site. I have not attended pastry school yet but I love learning how to do things on my own. I was looking for pastry fundamentals and found your site. I’m starting a Dessert Food Truck business in south Florida and am always looking for ways to improve my techniques and provide the highest quality food to my customers. Thanks in advance for helping me learn and master what I love to do!

    Cheers,
    Dorcas Wood
    Peace of Pie Cafe Food Truck

    • says

      Oh wow, thank you so much for stopping in and for the compliments! Thrilled I can help out, even if in a small way! Congratulations on the food truck–when you’re up and running with a website, please let me know. I’d be happy to share on social media, Dorcas!

  8. Lisa says

    I see that you used to be a special ed teacher. I’m at a cross road at the moment where I’m torn between being in special ed or in pastry. Both of which I love and have a passion for. I know each to his/her own but, any tips or experienced insights will be very much appreciated. Thanks! :)

    • says

      It’s a tough one, Lisa. I really *had* to get out of special ed after 16 years because it was compromising my health–too much stress. But, if that is not a factor and you haven’t worked in a professional kitchen, try to find a place to stage or to work part time to see if it’s something you could see yourself doing on a full-time basis. Professional baking is very unlike baking at home, and you have to love it. So, my advice would be to give it a serious try before making any decisions. Good luck to you, and I’m always around if you have questions.

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