Posts by Culinuthiast

(edit: doh i failed to see my poitn was covered earlier)

it blew my mind when i first read a Jason Bourne book and realized it had nothing to do with the movie series.   likewise, i highly recommend picking up "Molecular Gastronomy" by Herve This as an appendix to this...

>> http://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298] (Amazon) Charcuterie: The Craft of Salting, Smoking, and Curing   bourdain just put this guy up on No Reservations (a week or so ago in...

it's called the professional chef, in the 8th edition, i'm pretty sure.   2 towel system ftw?

what are you, English? Trying to start a war maybe?

First to be clear, I am a student and nothing more, please do not assume I know what I am talking about. I'm speculating as a fellow, passionate enthusiastic student.   I know nothing about LCB London (while I lived...

Chicago==Throw it out   rofl!

Again Ed, you are so very right, it really does boil down to what you make of the education Chef gives you. (PC translation: "Shares with you")

Research where you want to work. Don't just get a job, unlearning horrible habits (which are rampant in this industry) can mean a lifetime of suck. Have a cheap lunch there, see where the standards are at, think about if this is...

LCB in America is a for-profit school (corporation) that follows a scheme that probably varies greatly from campus to campus (as do all for-profit schools, eg USC vs DeVry - yes it varies that much). The name used...