| Letter from Dorothy | Letter from the Editor | Advisory Board Members | Privacy Policy |
| July 05, 2008 11:54 AM | ||
| About Us | ||
| Letter from Dorothy | ||
Hello and Welcome! to PastryScoop.com. The French Culinary Institute is pleased to bring you this Web site as a public service to all those who are passionate about pastry and baking.
Why PastryScoop.com? Well, at our school we train many professional as well amateur pastry cooks who live and breathe butter, flour, yeast and sugar. Quite frankly, they can't get enough information about what is going on in the pastry world today. And in this age of the internet and globalization our pastry world is evolving and changing as fast as any biotech project. PastryScoop.com is here to stay on top of it all as well as be a great resource for you. You will see that we provide fundamentals (like an extensive and easy to use conversion chart) as well as cutting edge reporting on who and what is new in the world of Pastry today. And in true Web fashion, we want members from all over the world sharing their ideas and confectionary experiences. Did I mention the best part? It is all FREE. We just ask you to give us a little information about yourself so we can tailor our site to make it relevant to your interests. So, please navigate around, tell us what you think, what you would like to see and most importantly, we hope you enjoy it! Sweet sailing!  Dorothy Hamilton dhamilton@frenchculinary.com |
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