Posts by KateW

I agree it will take practice to know what works best. When I started my first job as a cook (the job I have right now) I had no idea how long everything would take so I didn't know how to prioritize. Once you know exactly where...

Again this is a lot to do with what they want you to know. Off the top of my head I can come up with many. Wet: Poaching, steaming, boiling, simmering. Dry: Roasting, grilling, sauteing, frying, deep frying, broiling, baking. ...

Egullet has made some changes in the last couple months and I no longer go there. They have become less about people and more about food and while there is nothing wrong with that if you really want to become a serious food site, that's...

I think when I asked this question-- I believe it was here, a couple years ago-- I could not find it in Google either. The answers vary. My problem was, the chef asked us as sort of a take-home question, so I could not ask him,...

At most colleges they definitely treat people like money. They overbook the dorms and make people sleep co-ed in the rec room in bunk beds while they sort things out. They drag their feet on placing you in internships and make you feel...

I'm 25. Is that what you meant by young? :D

Don't forget demiglace.

Thanks for the advice--I was talking to one of my co-workers the other day and he said a couple people will be leaving in the next month or so, plus business always picks up in the winter, so I may be getting hours soon. Plus he says...

Nobody's been in this position before? Hmm...

You may remember me from my cooking school blog, and some accounts of my internship/current job at a racing track. I really like it there but it has become less of a challenge and also not enough money now that I am newly married and...