Alright, so here's the score. I'm a professional chef of 12 years, with a good variety of restaurant experience. I've spent time as nearly every possible position in a restaurant in order to get a feel for the entire flow of a restaurant. One of the few positions I have not filled was that of a baker, or pastry chef. There is another chef on board, MisterMiracle, who has agreed to be part of this as well. However, he made mention that he won't have much time to dedicate to it so answers might be few and far between. So for the folks here on TiB who don't have friends that cook professionally to ask whatever questions they have about my field of expertise. And even if you think you've heard the score, there is infinite variety in the kitchen experience, which is much of the beauty in the culinary industry. Let's hear'em!