somewhereintime

anyone going this year?!?!
or anyone went the previous years?!?!?
is it worth going?!?! =)
its_visa 發表於 2009-5-11 16:35

I usually get my free ticket but I've only been there once, do not expect too much though

somewhereintime

2# somewhereintime

ohhhhh....well im sorta expecting to be somethign like the baking congress 2009..
its_visa 發表於 2009-5-11 17:00

I'll be going to the Canadian Association of Foodservice Professional Conference 2009
in Calgary June 16-20, and receive my Credentialed Foodservice Executive CFE designation.

somewhereintime

oh..............i was just hoping that i could get some special cooking equipment or something or some ingreds that i cant get it from outside easily T__T
its_visa 發表於 2009-5-11 17:52

Say, what kind of special equipments and cooking ingredients are you looking for?
For baking trade? I supposed.
There are some cake decorating ingredients popular in HK and not available here,
I have to do mail-ordering.

somewhereintime

8# ACC-HE
Expensive equipments, for sure.
I sold $250,000 worth Rational  Combi-Oven in 10 months.

somewhereintime

11# its_visa
I know the sales manager from Snowcap, yes, case lot would be too much.
You can buy Boiron puree by single pouch, but they do not have all the varieties.
I have difficulty finding the fruit compounds and liquid whipping stabilizer. I used to deal with Lentia, Ravensbergen, SugarArt and Richard's Chocolate, I used to buy 60% alcohol Grand Marnier from them.

somewhereintime

Gourmet Warehouse for one.
I always need less than case lot supplies for class and catering,
if you and your friends interested, we can split the case and save
a bundle.
My friends at hotels can always order foods and materials for me
at cost, just no broken lot.  Foie Gras, truffles, you name it.

somewhereintime

I need to re-stock some Mango Compound, Raspberry(Himbee) Compound, Mandarin, Passionfruit, Neutral Fond,  Lindt Excellence Xtra Bittersweet, Lindt Blancor, Passionfruit
Puree etc. from Snowcap

somewhereintime

19# peter236
Haven't eat foie gras for 25 years, but I cannot stop people from eating it.
I haven't been working full time in commercial  kitchen  since 1985.
I   pen and implement HACCP plans for restaurants,  promoting Rational
Self-cooking centre has nothing to do with C9, it it strictly commercial,
$25,000 and up a piece and minimum of 100 Amp breaker per unit,  definitely not
for any home.  And I do not even sell them directly, the restaurateurs  buy from their
restaurant suppliers, I only  perform the training and set-up.
I recommend places where they can buy their supplies retail, not selling to
them, when and where did I say selling in LYK?
Now that 90% of my cooking classes are in English, there are more professional
people in my class than you think, other than chefs, there are CA, Software developers, doctors etc. I started out teaching culinary arts in English in Canada at BCIT circa 1981, and  I got my CFE in mainstream foodservice  based on my  accomplishment and involvement, have nothing  to do in Chinese community, let alone C9 as you stated.
I tried not to respond to your post as possible, but since you spent so much time
questioning me,  so here is the fact.
Also answer to you other thread, I never drive fancy car, I drive a humble Toyota van. and when did I provoke you?