Posts by RAS1187

While not all culinary schools are equal, I would definitely lay a heavy emphasis that your chances of success are definitely measured by your drive and dedication, not the prestige or history the school you go to has. Going to a LCB...

I have had the sincere pleasure of working with both the Executive Chef and the Executive Pastry Chef of the "Signatures" restaurant in the Le Cordon Bleu Ottawa School. The Executive Chef (I wish I could remember his name)...

I have so many burns and cuts all over me I begin to wonder if people think I self-inflict myself. Congratz on the first day... keep it up, from day one to the next day to the next day, stay focused

I always ask myself if I really need 80 gigs... I am sorta in the market for an MP3 player, though there are other things I want to buy first. Currently I use a Sony PSP with a 1 gig memory stick. I always had my music/games at hand...

Everybody's first kitchen job is both an exciting and nerve wrecking experience. My advice is to watch and learn as much as you can from your Chef/Trainer on your first few days of training. Learn how to do things exactly the way...

OLD BAY SEASONING 1 tablespoon celery seeds 1 tablespoon whole black peppercorns 6 bay leaves 1/2 teaspoon whole cardamoms 1/2 teaspoon mustard seeds 4 whole cloves 1 teaspoon sweet Hungarian paprika 1/4 teaspoon mace this...

It works great if you add it to calamari flour, just cut back the amount of salt you put in.

I have a friend who is about 30 years old married with children and no previous kitchen experience. She is paying the steep $40,000 that I paid to attend the Cooking & Hospitality Institute of Chicago. I gave her a recommendation...

MY advice would be not to flock to the school that has the "best" program as I really think the outcome of success comes more from your personal motivation and dedication as opposed to the reputation of the school. In the...

As a resident culinarian in Chicago, I am somewhat saddened by the restrictions our legislation is imposing on what ingredients i can/cannot use. Rick Tramonto of Tru was disappointed when he was forced to take some of Tru's signature...