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Amber
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About Me:
A wife and mother. And a poet. I got my chef certification at age 20. I have spent time as a stage hand, working on such things as Cirque Du Soleil. I also spent time as a biomedical tech.

After having children I was able to focus on who I am and where I really want to be --- and that was back in the culinary field. Now I am a student who is close to completing a degree in Professional Baking & Pastry Arts Management. I have many interests, including photography and enjoy sharing my love of food and use of creative writing. I hope to start my own baking business in the future.



Do you have a website or food blog:
http://abstract2collective.blogspot.com/

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Amber

Renaissance Culinaire Finalist in BOBs Award top 10!! Please Vote...

Hi everyone, I was nominated for a "BestofBlogs" Award in April and I just got word that my blog Renaissance Culinaire has been chosen as a top 10 finalist.




This is a really big deal for me - I just found out today. Usually the biggest names in the blogosphere are the only blogs you see as the top ten finalists for each category - but this year I was initially nominated and accepted for a special "under appreciated blog" category for smaller blogs. I made a long list of finalists - b… Continue

Posted on May 17, 2008 at 11:37am —

Amber

Guest Post With Kate Jacobs : On Food Memories From Childhood

I am really excited because this is my first professional author I have interviewed.


I got a chance to ask Kate Jacobs, author of The Friday Night Knitting Club; And her most recent foodie geared novel Comfort Food , a very personal question.

How do you feel food memories from childhood shape us into adults?

See the full post here

Posted on May 13, 2008 at 4:15pm —

Amber

New Post Teaser | Review - Morimoto : The New Art of Japanese Cooking



"This book showcases why Chef Morimoto is at the axis of a foodie empire, in this creative and intuitive take on Japanese cuisine. When I read this cookbook, I felt like the foodie version of Being John Malkovich ,… Continue

Posted on April 14, 2008 at 7:00pm —

Amber

Recipe Carnival : 24 Popular Recipes Revisited

These are some of the most visited recipes this blog has to offer:

Popular Recipes on Renaissance Culinaire (food blog)


Click on any of the links to read the original blog post.

Continue

Posted on April 14, 2008 at 3:20am — 2 Comments

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At 8:31am on April 9, 2008, Bryce said…
Hi there - Adam wrote me and asked that I post this question in the recipe exchange group - which I have done. I also expanded slightly on the original. You can respond where ever you want, and thanks for any help you can offer.
At 8:44pm on April 8, 2008, Bryce said…
One last thing - I noticed that you are a Flickr member. I have added Flickr api support to the Chilefire community - so if you want you can add your Flickr Photos to your page really easily just go to the photos page and click on add photos - when the desktop loader finishes opening up look towards the bottom o f the page and you will see a link to upload from Flickr (or just go here. I really like your food photos, and would be pleased to see you upload some of them into the community. :)
At 8:35pm on April 8, 2008, Bryce said…
(Note: I am willing to share credit on the cookie when I post the recipe if we can find the perfect batter!)
At 8:33pm on April 8, 2008, Bryce said…
Okay, the cookie. So perhaps this sounds strange (though perhaps not) the cookie I am working on is a chocolate chip and applewood smoked bacon cookie. The chocolate and bacon work really really well together as strange as it may seem. The problem I am trying to solve is in the cookie's consistency. I am going for a cookie that is crispy, with a good snap and crunchy mouth feel and less doughy than most chocolate chip cookies, and I am having trouble creating a batter that makes the perfect "body" if you will. The cookie incorporates citric acid which creates a terrific tang, taste wise I am comfortable with my flavors, i just don't know the pastry side of things well enough to formulate a good batter. Any suggestions?
At 9:05pm on April 7, 2008, Bryce said…
Hello! and welcome - I am glad to have some backing knowledge around here. (I am working on a new cookie, and I could use some pointers) Anyway, i am really glad you joined.
 
 

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