On Mon, 22 Nov 2010 00:02:32 GMT, Aussie
> wrote:

wrote in :
>
>
>>
>> I think she's single.
>>
>
>
>
>Her married name is Isabella Mayrhofer.
>
>
>"Valencia first came to the U.S. on an internship at a resort in the Poconos
>Mountains. It was there that she met her husband, Alex. After returning to
>Austria for a while, the Westgate Hotel’s general manager, George Hochfilzer,
>also Austrian, recruited the couple to work at the downtown San Diego hotel
>for a year and a half.
>
>“The idea was that we’d go back home to Austria after 18 months,” she said,
>“but with an American husband I was able to get a green card and I was
>promoted to manage the gourmet shop."
>
>
>Read mo http://www.sdnn.com/sandiego/2009-10...-food-wine/to-
>market-restaurant-food-wine/to-market-dallmann-confections-candyland-in-el-
>cajon#ixzz15xscAmNM

Thanks for the info Peter. I need to take the time to read her bio.
I'm sure her life is very interesting. She did briefly mention some of
it though.

I would have loved to have taken more time with her, but I popped in
out of the blue and I know she has a lot of "top end" clients who's
orders she needs to fill.
She makes it all by hand, no machinery so I didn't want to intrude too
much.

Perhaps sometime in the near future I'll have more time with her.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com
Updated 11/21/10

Natural Watkins Spices
www.apinchofspices.com

wrote in
:

> On Mon, 22 Nov 2010 00:02:32 GMT, Aussie
> > wrote:
>
wrote in
m:
>>
>>
>>>
>>> I think she's single.
>>>
>>
>>
>>
>>Her married name is Isabella Mayrhofer.
>>
>>
>>"Valencia first came to the U.S. on an internship at a resort in the
>>Poconos Mountains. It was there that she met her husband, Alex. After
>>returning to Austria for a while, the Westgate Hotel’s general manager,
>>George Hochfilzer, also Austrian, recruited the couple to work at the
>>downtown San Diego hotel for a year and a half.
>>
>>“The idea was that we’d go back home to Austria after 18 months,” she
>>said, “but with an American husband I was able to get a green card and I
>>was promoted to manage the gourmet shop."
>>
>>
>>Read mo
>>http://www.sdnn.com/sandiego/2009-10...-food-wine/to-
>>market-restaurant-food-wine/to-market-dallmann-confections-candyland-in-
e
>>l- cajon#ixzz15xscAmNM
>
> Thanks for the info Peter.


No sweat. Only took a few seconds to bring it up :-)


> I need to take the time to read her bio.
> I'm sure her life is very interesting. She did briefly mention some of
> it though.


I found the family history pretty interesting..... talk about a one track
family!!

And she started on her current path after getting 'dudded' by "Mainly
Mozart".


>
> I would have loved to have taken more time with her, but I popped in
> out of the blue and I know she has a lot of "top end" clients who's
> orders she needs to fill.
> She makes it all by hand, no machinery so I didn't want to intrude too
> much.


When you see stuff being made like that it makes you appreciate the hard
work that goes into it, and you don't feel ripped off when you pay a tad
more for the product.

We've got a couple of choclatiers around here, and they were good to start
with, but progressed onto using machinary to pump out the volume
needed..... and granted, the chocolates are still great, but they're still
charging what they were charging when they were doing it all by hand.


>
> Perhaps sometime in the near future I'll have more time with her.
>


On Junior Masterchef recently, one of my favourites was an 11yo boy called
Sam.

The very first dish that he made when he started cooking, and still makes,
was a French Quarters Cake with tempered chocolate, whipped cream,
strawberries and raspberries.

Watching an 11yo kid tempering chocolate, and doing it well, was a blast!!
Most adults can't do it!!

http://www.masterchef.com.au/junior-sam.htm


The first 14 dishes on this page were made by the kids.......

http://www.masterchef.com.au/invention-test.htm


--
Peter Lucas
Hobart
Tasmania

The act of feeding someone is an act of beauty,
whether it's a full Sunday roast or a jam sandwich,
but only when done with love.