Posts by CStanford

Nobody can give you advice without knowing more about the restaurant in which you work.  For instance, if you told me you were just made 'head chef' at a Thomas Keller spinoff of the French Laundry my advice would be completely...

What kind of restaurant is this?  What kind of cuisine do you cook?  How long has the place been in business?  What you've described sounds like a thoroughly unprofessional hash house with the lunatics in charge of the...

  Quote: Originally Posted by chefedb  The word or term Confit has been so misused it's pathetic. In the old hotels the poultry or meat was cooked in its own fat. Today with the cutesy menu terms that are...

Clean up your act.  Quit hanging out in bars after work.  Oh wait, you work in a professional kitchen.  Lost my mind for a moment.

French Provincial Cooking by Elizabeth David.  The Making of a Cook by Madeleine Kamman - although written mostly for the home cook still has a whole lot of good stuff.

You could have just said she's eighteen years old and stopped there.  That pretty much explains it all.

I think I'll stick to fleur de sel and freshly ground pepper.  

Make a pate' en croute tonight when you get home from work.  Make the pate feuillettee yourself.  Everything from scratch.   Tomorrow  night, make a chicken gallantine.  I assume you can completely bone...

Yep,  but yellow-cake-mix-and-fondant Harley Davidson motorcycles are entertaining only up to a point.  For me at least.

It's not the Food Network, it's the All Saute' All the Time Channel (when there's not some damn cake decorating show on).  Emeril had the only show where one might actually see something done with a little finesse:...