• Last updated 2/16/10 by cemptor

Endorsements roll in for proposed U.S. Endangered Species listing; international trade officials freeze beluga caviar exports Article originally printed at www.caviaremptor.org (October 27, 2002) -- The U.S. Fish and Wildlife Service's proposal to list beluga sturgeon - the source of coveted beluga caviar - as an endangered species under the U.S. Endangered Species Act has been met with support from a Caspian Sea nation as well as more than 50 scientists, 70 chefs and thousands of individuals in the United States and beyond. The Service's 90-day public comment period... read more

• Last updated 2/16/10 by dbenigno

Have you ever heard the saying never trust a skinny chef?  Well, you can trust me on this one.  As soon as I began my career in food, people would always ask how I stayed in shape when food was my business.  It's because of two reasons: 1. Good food is naturally good for you, and 2. I eat pretty much anything I want, just not all I want.  I love fresh fruits and vegetables because they taste good and add color and texture to my plate.  Of course, now and then, I will feel the need to cut back. When I do, I rely on the following strategies to rid myself of any meals that... read more

• Last updated 2/16/10 by gchamberlain

FARMED SEAFOOD AND THE ENVIRONMENT: RESPONDING TO OUR CRITICS published in the Global Aquaculture Advocate, December 1999, vol. 2, #6Is it environmentally responsible to buy and sell farmed seafood? This is the question increasingly being asked of consumers and food retailers alike. Consumers do need to know more about the seafood products they buy and the impact of their purchases. Unfortunately, only one side of the story is being told. As aquaculturists, often more focused on fish farming than public relations, we need to respond clearly with the facts. Let's... read more

• Last updated 2/16/10 by pbrown

Dateline:  Dec. 31, 2002 On the road in La Mesilla, New MexicoI was visiting with some old Chef friends the other day when the subject of cooking disasters came up.  It occurred to me that the subject would be a great way to start off the New Year by remembering years past and sharing an experience with you that greatly influenced my professional culinary habits. In 1976, while a very young Executive Chef at Twentieth Century Fox Studios in Hollywood, I was asked to prepare a series of formal dinners in conjunction with that year's Academy Awards Presentation.  These... read more

• Last updated 2/16/10 by bmarvin

Have you ever thought that there has to be an easier way to run a restaurant? For many people, operating a foodservice operation (or most businesses, for that matter) is like being lost in the jungle. Perhaps being lost in the weeds is a more appropriate phrase in the restaurant industry! Every day we show up and hack away at the weeds, trying to keep a clear-enough space to operate. The work is hot, we get sweaty, our backs ache, the bugs bite and we have to keep an eye out for snakes. Still, we can't stop cutting for very long because the weeds grow back quickly... read more

• Last updated 2/16/10 by kroyse

One of the basics of excellent service is to treat your internal customers as you would your external customers. You can't move forward and win customers without the passionate devotion and commitment of your employees. People are the heart and soul of your company and also the public face and we must take great care of them. We can't ever miss the opportunity to reinforce, recognize and reward behavior. This is one of the major reasons that service people give bad service to their customer; they reflect the way they are treated by their bosses and they pass it right on... read more

• Last updated 2/16/10 by ppollack

You probably, like many other people do, think that Tequila is just another fashionable and cheap spirit from an exotic country which is just intended to get you drunk and of course give you a really bad headache. Well, unfortunately you are right and wrong. Right because, yes if you drink it excessively you will certainly loose it and have a hangover, pretty much like you would do with any other spirit, but mostly right because it has been labeled with the wrong image largely due to abuse from non producing countries. Wrong because it is definitely not another cheap... read more

• Last updated 1/28/12 by Nicko

As cuisine progresses through the post nouvelle era, a trend in alternative sauces has been established. Juices, salsas, relishes, syrups and broths have, in many instances, taken the place of traditional sauces. One of the most effective sauce alternatives is infused oils. The smooth richness of an infused oil contributes a luscious mouth feel to foods with which it is combined. More importantly, because the flavor essences of many of our favorite ingredients are fat soluble, oils are an ideal flavor carrier. Fat is the best vehicle for the flavor notes of many herbs... read more

• Last updated 2/16/10 by jdraz

Sweetbreads, the Supreme Offal We've seen everything good today ...... we even ate pancreas! - Ferris Beuller Sweetbreads are the ultimate organ meat, highly prized by chefs and connoisseurs for their mild flavor and velvety texture. They are the most versatile of offal meats and can be prepared using virtually any cooking method. They can be sautéed, braised, poached, grilled, fried, and even roasted. In addition to center of the plate entrees, sweetbreads can figure prominently in hot or cold appetizers, stews, salads, pates, terrines, and sausages. These tender... read more

• Last updated 2/16/10 by ckoetke

When Chef Michael Altenberg, chef owner of Campagnola in Evanston, IL, told the Chef Forum about a dish that he frequently makes called artichokes al judeo, we at ChefTalk.com were intrigued. This Italian dish, which according to Chef Altenberg, originates in the Jewish ghettos of Rome, is unique in that the artichokes are literally smashed with the side of a sturdy knife or the bottom of a heavy pan. The dish uses baby artichokes. Before crushing the artichokes, they must first be trimmed to remove the exterior leaves. The tops of the tender leaves that remain are also... read more