For Mom last weekend I made some chicken breasts by butterflying them, then NOT pounding them out, stuffing them with a little butter & a chiffonade of herbs and a chiffonade of spinach and then trussed...
they usually are bought packaged and sometimes are part of an overall package from a larger distributor (ie bundle the knife kit with 3 uniforms and a stack of textbooks, etc). There's a lot of money in the business of...
I go to AI, and while I have my complaints I like what I'm learning and find the curriculum sensible - there's a big emphasis on the business side of the business, but the chefs are very pro and actually give a damn, which is...
even worse, they assumed they understood the problem and really misunderstood it in the process, creating an even larger offense in trying to right a wrong.
My writing is horrible too.The instructors can say whatever they want... the trick is do the students do it? In my shool, sadly the answer is "not usually". If I was on the Napa campus of CIA I'd expect different. But...
A letter from my father recently - what happens toward the end is what's interesting:(The names have been changed to protect the innocent...) As some of you desert rats know, I totally forgot [my wife's] birthday on Saturday on the...
After finally getting well stuck into a cooking class that attempts to push us volume-wise as much as it does quality-wise, I developed a simple system I now use in all my cooking classes with great success.Our school requires...
"I seem to put a lot of pressure on myself for perfection"I've heard that the moment you lose this is the moment you're done in the kitchen (to take it to the extreme and provided your goal is excellence). ie, never...
