I hope that you find this post.
Go to the USPCA website. That is the Personal chef Association. When I decided at the age of 40 after working 20 years waiting tables and bartending that I wanted to cook I became a Personal Chef. It only costs a few grand to get the materials and get set up. I have never worked for minimum wage in a restaruant nor have I worked 16 hours a day 6 days a week. I made good money on my time. You can work as little or as much as you like depending on the money you want to make.You are your own boss. It's awesome.
I now have a catering and baking company and am continuing to prosper.
Good luck to you and let me know if I can help in any way. BTW I will be moving to the Austin area in January.
Can anyone shed some light on why my scratch cakes won't rise.
I have tried creaming at lowest spead,stirring in the dry ingredients., not greasing the sides of the pan so the cake can "walk up" and rise.
Still my cakes never rise higher than the amount of batter I put in the pan.
My oven is calibrated. I am at a loss.
any ideas
Thank you
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Thanks everyone for your comments. It's not just one recipe it's all recipes. Guess I'm gonna check my baking powder.