About

My Mission Statement
I will help as many people along in their culinary journey as I possibly can.  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.

Jenni FieldMy name is Jenni Field, and I have been baking and experimenting in the kitchen for over twenty-five years.  I so enjoyed my culinary hobby that, after teaching special education for sixteen years, I ran away to attend culinary school for Patisserie and Baking.  I spent a few years working as pastry sous chef and pastry chef in fine dining restaurants until I realized that I would end up with Carpel Tunnel syndrome if short little me didn’t stop reaching up over my head to wrangle down huge pots and pans.

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.  Likesword 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?

So, that’s where I come in.

I started this site and blog to teach you how to cook and bake, not just walk you through the steps of what to do to make a certain dish.  All cooking is based on techniques and methods that stand across a myriad of recipes.  Therefore, if you can learn the techniques and methods, a Vast Panoply of cooking is suddenly accessible.

Since teaching is in my blood, I really am here to help.  Leave a comment, send an email and/or become a fan on facebook.  I promise to answer all your most burning baking, pastry and yes, even cooking, questions.  Even if I have to do a bit of Research to do it.

If you’d like me to review a product, I can do it, but let me go on record as saying that just because you give me an Item is no guarantee that a)I will like it or b)that I will write nice things about it.  If, however, you are looking for an unbiased review, then I’m your girl.

Thanks for stopping by; I’m glad you’re here!

Sword photo credit

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  • catherine

    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

    • http://www.pastrychefonline.com onlinepastrychef

      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.

  • Comfortablydomestic

    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

    • http://www.pastrychefonline.com/ onlinepastrychef

      Oh, please. Hack, schmack! ;) Great to connect with you, and if you can do any baking at all in a house full of men, then I am Really, Really impressed!

  • http://www.facebook.com/johnathan.dipasquale Johnathan Dipasquale

    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

  • http://www.facebook.com/johnathan.dipasquale Johnathan Dipasquale

    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.

  • http://www.facebook.com/profile.php?id=1268557330 Balgis Rani

    I am So happy to have found you through Facebook:D

    • http://www.pastrychefonline.com/ onlinepastrychef

       Me too, Balgis! Good luck w/the bread&I’m happy to answer any questions that I can (or hopefully at least point you in the right direction)! :)

      • http://www.facebook.com/Holland.Kinney Holland Kinney

        Me three! I am new to this but I am already experimenting and making recipes my own. I have recently made an avocado pie and my family loved it.

        • http://www.pastrychefonline.com/ onlinepastrychef

          Glad you’re here, Holland!

  • http://www.pastrychefonline.com/ onlinepastrychef

    Thank you, Greg! I appreciate it:)

  • Ralphiegirl

    I love your website! I’m 66 and you’re going to teach me to cook! Thank you!

    • http://www.pastrychefonline.com/ onlinepastrychef

      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!