Posts by Sodaro

I am building a small new commercial kitchen in the Chicago area. One current challenge is deciding who to believe when it comes to exhaust requirements. I understand the need to have a system that provides make-up air, especially if...

I'll try to answer all those questions. In general however it looks like you have some of the other organizations policies mixed up with ours. I know it can be confusing and I can only speak to how the APCA works. 1. The training...

I've been away from ChefTalk for too long. It's been very interesting to read this thread. I own a personal chef business in the Chicago area and I serve as the Midwest Regional Director of the American Personal Chef Association. I...

I haven't posted in very long time but I thought of this group while participating in hot debate among my colleagues in the personal chef industry on our own version of these message boards. We have been arguing with each other over...

This is one of my least favorite kitchen tasks -- always just do it by hand. Any tricks or tools out there for doing this when a large amount needs to be done?

I've tried a lot of recipes for this. Here is my favorite -- hands down. 14 oz. dark chocolate 12 oz. buttter 7 eggs 7 egg yolks vanilla extract, to taste* 12 oz. powdered sugar 7 oz. cake flour *or any other flavoring you like 1. ...

I've tried a lot of recipes for this. Here is my favorite -- hands down. 14 oz. dark chocolate 12 oz. buttter 7 eggs 7 egg yolks vanilla extract, to taste* 12 oz. powdered sugar 7 oz. cake flour *or any other flavoring you like 1. ...

I've been trying to figure out the secret to the pizza crust at Chicago's famous Gino's East for years. Has anyone ever seen the recipe? In case you have never had it, I'll do my best to describe it and you can feel free to propose...

I refuse to used canned stocks or broths like College Inn and others like it because you can't reduce it and I'm convinced the only reason it tastes like anything is because of the MSG. Does anyone know if there is a commercial...

Jim: I have gotten rave reviews for a simple bread pudding that I made for several clients over the holidays. I know it's not traditional but I like to make bread pudding with fresh croissants instead of stale bread. I never really...