an old boss years back told me:
it takes all your life to learn how to cook
and 15 minutes to become a chef (basically a job interview)
anyone can hold the title ,
whether they are slinging buffalo wings in their small make...
for a pound of pasta
saute about a quarter cup of pancetta or bacon in a large skillet
until it render off the fat and starts to crisp
add some fresh ground pepper and 2 minced shallots or half a red onion
cook a few minutes...
expect to work alot
but if are not in the business you
should get a job to get experience
as far as keeping the recipe from employees you can do a premix of ingredients (like sugar, salt yeast already weighed out in plastic...
those are pretty heavy flavored apps
and a progression should be light to heavy
but being on a budget you cant pull out much more bells and whistles
try some value cuts like flat iron steak or terres major
any one doing anything with tapioca pearls????
I saw keller use it years ago and didnt want to jump on that trend
but now seeing more and more pop up
I have done a few calcium chloride-sodium alginate pearls but alot of...
try making dessert tapas even a few petit fours
using a sponge cake you could make a few variations
tiramisu, layered with citrus butter cream, choco mouse
maybe a few mini strudels, nice when they see you can work with...
its something that happens in this buisness
I think some happens because of marketing ploys
chilean sea bass isnt a bass
most sushi restaurants use tilapia instead of snapper
but its a matter of ethics if your...
unless your a superstar chef, most publishers wont touch new cookbooks
and color pictures sell cookbooks
look into on demand publishers
I am working with one
and it is reasonable if you have it ready and are computer savy to...
just did my first "Naked Sushi " event
well pretty well, good turnout, DJ and overall fun night
except the girls complained the wasabi and sriracha burned their skin
heres the first batch of pix
Online Photo Filer...