I wasn't trying to instruct the reader... just more refer to my procedure of pan-searing a piece of fish.
Where I work, my chef prefers that we serve the flesh side up (even for skinned fish) so that the guest can see the grill/sear...
At my place of employment we sear many different kinds of fish, but I apply the same basic cooking technique for them all. The only one that has been giving me problems is lemon sole because it is very delicate.
1.) Use a big enough...
I am content with my education... after re-reading my previous message it might come off as a bash to LCB. It really isn't.
Regarding hands on, yes CHIC offered me alot of hands on, but I feel that it was not enough. Particularly in...
As much as I love Emeril... I get the feeling that alot of people that watch him think that he portrays real kitchen life, and some people can be really impressionable.
Not saying the kitchen life isn't glamorous. Nothing is more...
Before I started culinary school I worked for 1 year at a T.G.I.Friday's.
No matter what anybody says, I consider my time spent on the line at TGIF an extremely great move for me. I learned about what it really is to work a line, what...
I have just completed my culinary training at the Le Cordon Bleu school in Chicago (The Cooking & Hospitality Institute of Chicago, aka CHIC)
The thing about LCB is that they will forcefeed you the LCB bs until you are sick of it. ...
As a younger chef in the making, I show nothing but the utmost of respect to any chef I have the pleasure to work with.
On a related note, I am surprised though at how young today's generation of Chefs are though. My Exec. Chef is 29,...
Greetings to all the fellow cooks/chefs/readers of these forums.
My name is Rob, I am 19 yrs old residing on the southside of Chicago, IL.
I have completed studies with the Cooking & Hospitality Institute of Chicago and am...
