Marie-Isabelle Pernal Female Windsor, On Canada: Share; Share on Twitter; Share on Facebook

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Talk to Nielsen-Massey V…

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Marie-Isabelle Pernal's Discussions

2010 World Pastry Forum Hands-On Classes

Replied Jun 17

2010 World Pastry Forum Hands-On Classes

Replied Jun 12

What should a student put on a business card?

Replied Jun. 30, 2009

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Marie-Isabelle Pernal left a comment for Karimah Croston

on Thursday

Karimah Croston left a comment for Marie-Isabelle Pernal

on Thursday

Charles Williams and Marie-Isabelle Pernal are now friends

July 3

Marie-Isabelle Pernal replied to Carymax Moderator's discussion '2010 World Pastry Forum Hands-On Classes'

Thanks so much. I want to make sure I bring the really important things. When and if you find out let me know. Appreciate it. See you there. Izzy

June 17

Marie-Isabelle Pernal replied to Carymax Moderator's discussion '2010 World Pastry Forum Hands-On Classes'

Are there some very specific tools I need to bring for the chocolate/sugar competition hands on class? I am traveling by plane on from another country so luggage weight has to be watched. Don't want to leave behind essential tools but want to avoid…

June 12

Karimah Croston left a comment for Marie-Isabelle Pernal

May 21

Tuesday Jordan left a comment for Marie-Isabelle Pernal

May 10

Marie-Isabelle Pernal left a comment for Tuesday Jordan

May 10

Tuesday Jordan left a comment for Marie-Isabelle Pernal

May 10

Richard replied to Marie-Isabelle Pernal's discussion 'pouring large chocolate mold--help'

Their site is ChicagoMoldSchool.com

November 19, 2009

Marie-Isabelle Pernal left a comment for colette

October 28, 2009

Marie-Isabelle Pernal left a comment for Traci Reetz

October 25, 2009

Traci Reetz replied to Marie-Isabelle Pernal's discussion 'pouring large chocolate mold--help'

Hello, I have done a search for Chicago Mold Co. and have had no luck finding them on line. I am looking for a 3D wine bottle silicon mold for poured sugar. Do you have a web address for this company that you bought yours from? Thank you so very mu…

October 23, 2009

vinod replied to Marie-Isabelle Pernal's discussion 'pouring large chocolate mold--help'

hi very nice. also check www.eveningflavors.com vinod

September 30, 2009

vinod replied to Marie-Isabelle Pernal's discussion 'pouring large chocolate mold--help'

Very nice. Also check Restaurant Guide Vinod

September 30, 2009

Marie-Isabelle Pernal replied to Marie-Isabelle Pernal's discussion 'will product be available at forum' in the group Talk to Nielsen-Massey Vanillas

Dear Beth, Yes, I would love to have you present to Toronto. I will be contacting our teacher mentor Doris Bradley from George Brown in the next few days. She will help me set up an event with the school's permission. I will contact you as soon as I…

July 27, 2009

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Professional Status

Student

About Me:

New graduate of Baking and Pastry management programme
Took Wilton's Master Course
Love sugar and chocolate sculptures student of George Brown College Toronto professional chocolatier certificate programme

Marie-Isabelle Pernal's Blog

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At 2:57am on July 29, 2010, Karimah Croston said…: Hi Izzy, how are you? How did you enjoy the conference? I was trying to find you, I met a girl there that knew you but I think you was serving the judges. I had a good time. Are you finish with your classes. WHich class did you do at the conference? TTYL

At 11:17pm on May 21, 2010, Karimah Croston said…: Marie, I sent you an email and of course I am new to this blogging so I am trying to figure out how this works. What hands on class are you participating in?

At 10:09am on May 10, 2010, Tuesday Jordan said…: Which hands on are you doing?

At 9:39am on May 10, 2010, Tuesday Jordan said…: Hello Izzy,
I will be at the forum this year for the classes and volunteering for the competition.

At 6:19pm on July 14, 2009, Lisa Simendinger said…: oh I hear ya!! My brain has been on overload since I have been back! I have already tried a couple of the recipe's and tricks!!

at this moment I am have margarita truffles cooling that will be topped with the chili salt I bought at the trade show..and I have a cake cooling that will be filled with Chef Laurent Le Daniel's Salted Caramel!! I am obsessed!!