Posts by TKChef

I know we are talking meats, but have you slow smoked salmon at 200 degrees for 10 hours?  Medium rare, and out of this world with a yogurt/sour cream dill sauce on toast points...just a break in the meat action - 

Welcome!   You will fine a lot of eclectic and talented, thought provoking people on this site - no question is wrong because there are so many spins to their answers.  The aspect of cooking I enjoy the most are the...

Woah!  That takes the prize!  Who knows what else was going on in his kitchen...and you should have complained to the state.  

Understood K - that's a frustrating one with no easy answer again other than training....  

This topic brings to light a lot of thoughts, indeed. Personally,  I think gloves are a waste of time and personal effect.  I met a chef, 83, still cooking to order, and we got on the subject of food prep and handling....

My concern raised by chefness is regarding the attitude and blaming of the kitchen for any problems - by anyone.  That shows a lack of professionalism, a division of departments, raises the question of the quality of the kitchen...

I understand those situations.  But here is a recent example I observed of how to handle a busy night.   I dropped by a friend's restaurant on a Monday night recently - typically a slower night and a group of 120 called...

I want to include on of my most inspiring reads - The Auberge of the Flowering Hearth by de Groot.    

Great Tastes, Everyone!  

Well put Ed!   A wise, successful chef/owner told me as I became involved in this industry said everything he attributed to his success was what he thought about in preparation before he entered his restaurant.  He said...