Posts by cookie3

Welcome Flirf In resonse to Gee Wiz, hey, I am Chef Murray, but I doubt that I am the one you are talking about, lol. I am not a food critic, at least not a published one. After all, Being a chef is about being a critic and we are...

Hey CMJ Here are a few for you Le Crocodile, Classic French Bistro $$$$ Lemure Have not been for since their expansion but very good Tojo's Best sushi in town Rain City Grill, West coast cuisine, usually very good, but...

A Neckerchief It also serves the purpose of stoping drafts from flowing inside the back of your jacket, when entering a walkin after leaving the line, I know that this reply is about 6 months late, but I usually teach every new chef...

One of the first things you should do with your fresh foie gras is to soak it in milk for a min of 6 hours. If truely fresh, then up to 24 hours, then gently massage the whole liver and with your finger tips, gently pull out any of the...

The first rule for a menu is to identify, who is your customer, and what do they want. (providing you want your current customers) Once you have done that then the rest is easy,