Posts by maguire1

How about La regalade, went two years ago, it was an awesome bistro, homemade pates past between tables with a crock of cornichons when you sit. I think it was in the 14 eme? I told the chef where I was working in London at the time and...

Does anyone remember the hepatitis scare at the oscars, it wasn't from the fois! I cant for the life me respect any decision he makes after that. the ban of fois should be the least of his worries. the fact that his chefs cant wipe...

do it! you want it , do it . advice is all good, but if you want to expeirinece it then you do it for your self. go for a month, a week, a year, it will all be hard. just always remember why you wanted to do it in the first place.

I was A bit skeptical if people would say where they work or what they own. I think its great, its wonderful to her different stories and destinations. I also worked out at Bouchon for a little bit, its thomas kellers bistro joint....

I worked with Chef Michel Jr. The place I work now is a new venture from his father, after next month I have worked with Albert roux twice. Learn your chops aint the word.

I read through posts and threads every other day and I often wonder where and what kind of places everybody works/owns. As for myself, I am a Sous chef for private executive dining room in mahatten. Prior to this I lived and worked in...

I am looking for a new venture, I am currently a Sous Chef in mahatten now. here is my website, it has my resume and reccomendations. please check it, maybe we can work something out. www.maguireartdesign.com/wyatt

What's the difference? I see recipes that are called provencal but have almost all the same ingredients as bouillabase, what's the main difference? Is it just that bouillabase only uses fish as the protein and has more broth?

Salt Cod Bouillabase.. to which my girlfriend replies EEEEWWW, that's gross! But has she ever tried it.. no.

My girlfriend is looking to make some healthy snacks that she can bring to work with her. One idea that she has is to make a big egg white frittata (10 eggs wites and two whole eggs is her idea) with a bunch of veg in it that she can...