Posts by Chefross

Long ago....in the old days......we used to make plain old everyday caramel sugar by melting down granulated. When it was the right consistency a broom handle was placed on top of 2 chairs. A tarp was placed on the floor. A...

Firstly, I am very sorry this happened to you and hope you get the medical attention and needed rest.   I believe many Chefs look at the line cook or prep cook that takes off for what ever reason as being a person who lacks...

The thing is, for a Chef....for me...... going to some of these places is more of an educational thing over snobbery. I am constantly trying to improve my presentations, come up with new and different ideas for creating food at...

Oh no Recky....we understand completely what you are saying.   I think it all boils down to peoples' perception of what THEY think is right. There are those who would never eat pink pork ever. There are those who would...

I too agree with a lot of what was written. I have been to the French Laundry in Napa, TRU in Chicago twice and Charlie Trotter's once. I can tell you first hand that the article is spot on.

I can only comment on what you have told us so far. In my experiences I have found that it's the high end hotels that employ quality Pastry Chefs. Most of the others may or may not buy their bakery and pastries. You'll have to do...

Don't know your counter space, but there is a food chopper called a "Buffalo Chopper" in kitchen jargon, that basically is a revolving bowl that has a spinning blade with a lid that locks in place. Three or four turns of this bowl...

Agreed Chefwriter,,,,,I was responding to the OP's initial message.   Nidan2010...please understand that what you are seeing and experiencing has nothing to do with the name of the company. I believe I alluded to that in my...

Firstly welcome to ChefTalk.....lot's good peers here.   I worked for Marriott for 10 years. I was a Banquet Chef in Washington D.C. for 3 of those years. I also worked in their food service division, and the conference...

I always make eggs Benedict on NYD morning with hash browns, fresh squeezed OJ and a blended coffee done in the French Press... It's a tradition.