FAQ

J.F.B Consulting

Where Pastry Becomes An Art

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Frequently Asked Questions

*After making a request, how soon is Chef Brondeau available to respond?

Most of the time, Chef Brondeau will respond within 24hrs, depending on schedule and availability.

* Would you respond to do a one day event?

Absolutely, we often handle one day events for different reasons. Whether for an emergency "catastrophic scenario" or to supervise and assist with a special occasion , there is no job to small.

* how long is the delay to respond in a case of an emergency situation?

Master Pastry Chef Brondeau will respond within hours to an emergency situation. The only limitation is flight schedules and travel time. Chef Brondeau understands the stress associated with event schedules and is prepared to assist you in assuring your dateline is met.

* Would you provide recipes upon request?

We do provide full detailed recipes to our established clients. If requested Chef Brondeau can also provide annual updates for your product line.

* Do you work home or on site?

It is generally preferable to work on site. In certain circumstances, some situations maybe resolved on line or over the phone.

* How long does it take to learn chocolate technique?

It is not particularly difficult to learn the basic technique of working with chocolate. Time, practice and good ingredients will make the difference.

* How long does it take a novice to learn basic sugar technique?

The basics of working with sugar can be taught in a relatively short period of time. Once the basics are mastered, experience and practice will lead to the creation of sophisticated master pieces. The only limitation is one's imagination.

* Do you use any preservatives in your French pastry creation?

We do not use or recommend to use any preservatives in our product. Chef Brondeau always says " If you still can eat that after 2 weeks, there is something wrong, don't you think?".

* Can we combine profitability and quality?

Absolutely, we always recommend the use of the best ingredients which will reflect in the quality of the finished product. We can provide a list of suppliers who carry European pastry ingredients with competitive prices.

* Is it hard to find ingredients to use in your recipes?

As Chef Brondeau always says " sugar, eggs and flour, are the basics". Our recipes don't have any magical ingredients, you can find everything within the US.

* Can you travel overseas?

Absolutely, we can travel to service our customer overseas based on schedule availability.

* Would you do seminars?

We are planning on hosting a seminar next winter. Why not combine a learning experience with what Florida has to offer.

* how long will J.F.B CONSULTING commit to one customer?

Depending on the mission, we can stay on site from a day to months if needed. If we make a commitment, we will remain with the client until the job is completed or the problem is resolved.