• Last updated 9/13/11 by IceMan

I'm a relatively simple enough person. I started cooking in 1966, when I was 4 years old. My first dish was a classic fried egg sammie, made in a skillet. It was the kind where you cut out a hole in the center of a slice of toasted bakery bread and drop in an egg,. You fry it up nice and give it a flip. Flip it back to a plate and you're good to go. Anyway, I've been cooking for a long time. When I was in cooking school, the CIA as it was, I learned some very important but not necessarily intentional lessons. One of those lessons was that that there is a very large... read more

• Last updated 9/7/11 by MaggieFSW

    Anytime is a good time to brush up on food safety in your home or commercial kitchen, but in September the availability of information is bountiful. With outbreaks of Salmonella and Listeria taking center stage on local news programs across the country, food service operators and home chefs need to remain updated and educated on the importance of food safety.         Clean up your act with these top 10 tips for healthy food preparation practices:   Wash Hands for at least 20 seconds with plenty of soap and running water. Be sure to get... read more

• Last updated 9/7/11 by Jhahel

In our countries we have a lot of vegetables and fruits that may not hold other countries, or do not have the same uses or even unaware that they are not edible ... I want to connect our sense of adventure. I would like to know which fruits and vegetables you work? ... How work? And what preparations do you do with these? read more

• Last updated 8/31/11 by GourmetM

Interviewing for a back-of-house position in your kitchen or restaurant is one of the most important job responsibilities you have. Ensuring that your staff can perform their jobs from the beginning, whether you are working beside them or handling other tasks is vital to the health of your business. Keeping food costs down is important at all times, but especially in these economic times. Ask job candidates about their experience in this area. Do they already have tried-and-true methods that will save you money while keeping your quality high? Reducing food costs goes... read more

• Last updated 8/29/11 by GourmetM

Preparing for a job interview of any kind involves research. A culinary job interview is no different. Research the restaurant – have they experienced recent growth, are they family-owned or a chain, how long have they been in business? If you have never eaten at the establishment, make a point of sampling the food before the interview. Also, a quick Internet search will yield helpful results such as reviews, press mentions and any possible information on the owners, managers or executive chefs.   At the conclusion of the interview, you may be asked, "Do you have... read more

• Last updated 8/24/11 by phatch

Passion of a Chef   With the advent of the internet, food channels, cooking shows, and celebrity chefs on TV, cooking has suddenly become some sort of glamorous. Out of the blue, culinary schools are springing up like mushrooms, packing to the brim with eager-eyed youngsters looking for a quick and easy road to fame and money.           But is it really that easy?   Passion of a Chef – Starting Out These youngsters started out excited and raring to go. But after some time in the killer restaurant industry, reality hit them hard when they... read more

• Last updated 8/25/11 by eastshores

Post Editing   In my previous article I discussed what are the two most important concepts in food photography and also provided information on how an at home food photographer can construct a setup without breaking the bank. I will continue this article as an easy read with deep links to more information for those that are so inclined.   This installment will discuss something that is perhaps less glamorous, yet still a very necessary aspect of food photography. For the purists that think a shot should be “captured” completely on film and without aid of modern... read more

• Last updated 8/18/11 by Nicko

  1. Cucumbers contain most of the vitamins you need Every day, just one cucumber contains Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Folic Acid, Vitamin C, Calcium, Iron, Magnesium, Phosphorus, Potassium and Zinc.   2. Feeling tired in the afternoon, Put down the caffeinated soda and pick up a Cucumber. Cucumbers are a good source of B Vitamins and Carbohydrates that can provide that Quick pick-me-up that can last for Hours.   3. Tired of your bathroom mirror Fogging up after a shower? Try rubbing a Cucumber slice along the mirror, it will... read more

• Last updated 8/18/11 by GourmetM

For most of us, rice is a staple not only in our diet, but also in our cooking repertoire. Cooking rice is a rather straight-forward process of placing the desired amount of rice in a pot of boiling water and allowing the rice to simmer until all the water is absorbed, leaving fluffy grains of rice.   Sounds simple enough, right? As anyone who’s ever faced down a pile of lumpy, clumpy mound of rice stuck to the bottom of a pot can attest, cooking rice perfectly every time is harder than it seems.   Before you even think about adding rice to your boiling... read more

• Last updated 8/29/11 by GourmetM

If you dream of throwing down with Bobby Flay, kicking it up a notch with Emeril or cooking some good down home grub with the Neely’s, then getting cast on a reality cooking show is your ticket to stardom. While not every chef will want to step in front of a TV camera, for those that do aspire to be the next Rocco DiSpirito or Paula Deen, here are some tips on how to get on a reality cooking show.     Audition. It’s like playing the lottery – sure, the odds of you hitting the jackpot are low, but if you don’t buy a ticket then you definitely won’t win, right?... read more