How's everyone doing?? Good?? Well I hope so. Anyway, I currently live in Los Angeles, California and I was thinking about moving to Las Vegas to work. I have two and a half years in the industry and about two months out of school. I...
So I'm near the end of my culinary training at school (about three weeks to go). I will only recieve a certificate of completion from the school and I'm already am a CC by the ACF. I have about 2 years working experience in the industry...
ummm.... it really depends on what your plating on how to present it. Try to give the dish height, and always focus all of the ingredients towards one focal point on the plate. Use ring molds, squeeze bottles for sauces.
Domestic Goddess, If you don't knock it off with those Rachael Ray like recipes. You have just insulted everyone in the restaurant business by posting that thread full of bull**** recipes. Bouillion cubes??? WTF. We make stocks and...
There are many reasons that the sauce seperated. What I can think of is maybe you didn't have the right amount of roux to the total amount of bechamel and cheese combined.
You can put cheddar sauce on steamed brocolli, also if you like...
