Cody Middleton, one of the newly appointed Pastry Chefs of the Polo Club of Boca Raton, actively seeks new learning experiences to push his boundaries, grow and evolve.
To Buy Pastry Garnishes or Not to Buy Pastry Garnishes
According to Cody Middleton, newly appointed Pastry Chef of the Polo Club of Boca Raton, determining what pastry garnishes to purchase versus make comes down to savvy menu management. The value of a garnishing is significant to chefs both savory and sweet. Gone are the days of putting something on the plate just because. Today,…
Hosting our First Teen Pastry Boot Camp
Forsyth CC’s Pastry Chef, Cody Middleton, invited teen members to the club for three days to learn intricate pastry preparation. Their abilities wowed him and the gratitude from members was rewarding. Last month I had to the opportunity to teach pastry to some of our members’ children during our three-day Teen Pastry Boot Camp. Not…
Why Housemade Extracts are Worth the Extra Effort
Looking to reduce waste and improve quality, Cody Middleton, Pastry Chef of Forsyth Country Club, is now turning stone fruit pits in noyaux. Summer brings with it a bounty of fresh, local fruits and vegetables. In the savory kitchen, there is always a push for total product utilization, however, I have found that this is…
Forsyth CC Hits a Sweet Spot with its New Ice Cream Menu
Forsyth CC’s recently purchased a commercial ice cream machine and Pastry Chef Cody Middleton is now able to create artisan ice cream and sorbets for plated desserts, intermezzos and more. Ice cream is a treat enjoyed by people of all ages. It elicits a nostalgic, emotional response and it can create so much happiness for…
The Making of the Modern Praline
Cody Middleton, Pastry Chef of Forsyth CC, believes the modern praline turns heads by exhibiting a strategically-designed color scheme and sophisticated fillings. In February, chocolate is in the spotlight. And as the pastry chef of Forsyth Country Club, this craze prompted me to initiate a new confectionary program here at the club. For Valentine’s Day,…
How All Chefs Can Use Baker’s Percentage
Forsyth CC’s Pastry Chef, Cody Middleton, believes more chefs should use baker’s percentage to simplify the way they approach recipes and formulas. Any chef who has studied baking and pastry probably has had a nightmare or two about “baker’s math” or “baker’s percentage.” (It’s a way to express the ratio of ingredients to one another…
Revamping the Pastry Program at Forsyth CC
Forsyth’s CC’s new Pastry Chef, Cody Middleton, has big plans for the future of the club’s pastry program. Here’s how he plans to elevate and evolve all aspects. On my very first day as Pastry Chef of Forsyth Country Club (Winston-Salem, N.C.), the Executive Sous Chef told me that the pastry program here was now my…