Posts by inkedchef

I just got into my collection 6 first edition Julia Childs books all autographed by Julia and Paul Childs. I was wondering the value because of insurance reasons. They are personalized to my Grandmother and some like Mastering the art...

how would you go about encasing a hazelnut foam inside a chocolate tube. I can make the foam but I need to know the best way to create a cylinder that can encase a foam and be able to break it openwith the foam oozing out. I tried...

Last time I left early was...oh, last monday when we shut down at 9:00pm. Last time I came in late was, um...Sat when I had to be here at 10:00am. Sat is great no lunch no 8am-11pm stuff. Can I get a job like RAS' chef.

Index Columns, Forums and Blogs Tutorials Books Papers Videos Organizations, Companies and Events People Restaurants and Stores Technologies Ingredients Columns, Forums and Blogs eGullet: The Alinea Project Food for Design Hungry In...

i love everything I hate about this business long hours, annoying servers, creeking body, the knowledge, watching servers grab a plate that burns them, yelling, power, respect, after the heat lamps go off and the beer comes out, the...

just filet the fish and take your knife and run it about halfway down the tail from the head. Feel for the bones on the other side, and do the same thing. its real easy. I wouldent suggest cooking it first. Also where the...

So, I have 3 cases of hydro bibb and no idea what to do with it. Its monday so we are going to be slow. Special salad, maybe? Wilted with some salmon? braised with red cabbage candied apples and bacon in some raviolli? Black and...

So, I'm not a pastry chef but i can hold my own when it comes to desserts. The only problem is time. I could buy my desserts from a small bakery here but, the are to expensive or I could order them from Sysco. Should I just suck it up...

I'd like to hear what you guys are putting on your new menus. I'm getting rid of the seabass and thats where it begins. Good luck to you all.

Im talking about something elegant but simple plus I hate creme anglaise first time I made it I over cooked it and it broke. Hated it ever since. Even though it was my fault.