Posts by Jim

  Quote: Nadeest "we need to practice them at home [...]  How else am I going to learn?"   Wow! You said a mouthful there! So many students (not just culinary!) expect to see it and know it! That almost...

Jelly, you are very welcome! I am so glad you liked the posts. Keeping that blog 'alive' allows me (and even some of the students that made the trip) to relive every now and then. I miss that place as if it were a comfortable home....

I am in the budgeting/fund raising stages of my students' next trip... and a word of caution: the Euro is very strong right now against the dollar. Be sure to keep that in consideration. 

You are in for quite an adventure! I made my first trip last year with a group of students. It was spectacular, to say the least. Here is a link to our online journal that we created daily from there:...

My dad used to say: What do you call the guy that graduated last in medical school?   Doctor!      

Interesting reading, to say the least. The very least. Customer seems a bit hung-up on "too sweet". Uhhhh...   Which actually got me thinking about the subjectivity of dining out, or, anything rooted in creative expression,...

First, welcome to ChefTalk and to your career!  You have a long and windy road ahead of you; enjoy the journey!   On to business... What you are asking is a very loaded question. There have been many discussions around...

A few years' back, I was able to review the Urbani White Truffle Oil for ChefTalk. It was VERY fragrant and may be the flavor for which you seek.

There is some validity to your friend's statement. Many people will work for a while during a stage. During this time, the student will gain experience and learn some of the nuance of working within the confines of a professional...

Time to keep it professional, please! Either contribute in a constructive and RESPECTFUL manner or move on.