Posts by Katie Etouffee

I always have my tattered little notebook. In my restaurant we have master recipe books because the place has been open for over ten years and we have a lot of repeat business that expects a very consistent product. But my tattered...

Sure, an integral part of being a good grill cook is the ability to bring any given cut and type of meat to a designated temperature on a consistent basis. In fact, that's kind of the baseline requirement. There's a lot more to it. ...

this might work: take a half hotel pan and put some wood chips in the bottom. put a perforated half pan on top and lay the peppers on it. cover this with a shallow half pan, or if you have a stainless half pan lid, use that. put it...

Citronelle (modern French) is commonly acknowledged to be the best in town, followed closely by Galileo (Italian), Vidalia (modern American/Southern), and 1789 (traditional French). On the other hand, arguably one of the top five...

We're getting a lot of substitution requests, i.e. keep the proteins and sauces but 86 the rice fritter or the sesame tuile or polenta or whatever. As far as people asking us to put things on the menu ... We don't hear about...

a co-worker of mine just staged at wd-50 last weekend. came back with one **** of a menu. he seems interested in the job, more so than the other places in nyc he's staged at. it seems to be a real up-and-comer.

So, my knife roll is filling out rather nicely, and I almost have everything I need for work. The one necessary piece I'm missing is a meat fork. I've been looking around online, and the usual brands and styles are catching my eye,...

Antoine's is one of the most romantic and tasty places I've ever been in my life. It's easily the best of the old-guard, traditional New Orleans haute cuisine places (the others being Galatoire's - also very very good; Commander's...

heheh.... yeah, kitchen work keeps me pretty much swamped, but when I'm not cooking, I'm a working musician. i play piano, guitar, a little bass, and i sing and write music. DC has a lot of new opportunities for me in that area, so i'm...

In my years of experience with cooking, I've found a strange conundrum: no one outside the industry really understands what you're going through when you get off work and you're completely strung out on the stress and madness of working...