Here is a screenshot of the Desktop interactive learning interface.
It reads like a "living book" with referenced page markers, hyperlinks and audio-visual commentary.
Go to the downloads section to try a demonstration.
Welcome to the PastryConsortium.
a comprehensive online resource for both enthusiast and professional.
Within these pages you will find a wealth of resources to everyday challenges that will expand your horizons, increase your knowledge base and provide you with more creative options on a daily basis.
Built with real world, proprietary, shop tested information that you can start using immediatetly.
Very little tweaking, nor formula testing and balancing are required.
the Consortium was designed by a pastry chef, in a working professional environment with pastry chefs in mind.
the foundations for our extensive volume series focuses on the practicality of having today to produce elegant high end dessert items in an environment usually outfitted with limited equipment, ingredients, and labor resources.
as an online resource our presentation media opens in a rich text authoring user interface right on your desktop, and walks you through the process step by step encompassing built in video snippets, comprehensive formula breakdowns, demonstrations, hints and tips, safeguards against common faults, and alternate presentation platforms. In addition, as a part of a continuing study workshop and evolution of the craft of pastry and dessert making, a monthly ezine along with podcasts, technical white papers, journals and more are also available. The Pastry Consortium, it won't make you into a pastry chef, it just will make you a better one.
If you are like most other chefs, your operation is switched on more than it's not, and it's difficult to break away from the daily grind.
The Consortium encompasses qualities of the finest of European traditional text editions, in addition to taking the guess work out of how it's all put together. No longer is it necessary to learn a foreign language in order to decipher a recipe. Tried and true, tested and re-tested, one of the most important objectives, was to create something that brought it home, kept it real, and most importantly wasn't just created for a staged still life photo shoot. Everything incorporated into the data resources was a reflection of a practical day to day routine. These were not prototypes, but actually weekly specials that were run over the course of my tenure in Culinary.
Designed by Michael Robert Porru, formerly Pastry Chef of the President’s guest House (Blair House). With over twenty five years of Experience, he offers theculmination of nearly a lifetimes worth of knowledge and Inspiration.
