That's what it sounded like to me too??
I do a pumpkin brulee right now, but I have to say the best oine I've seen in the one at Alinea, a caramel shell filled with atomized vanilla bean.
I'd suggest by looking at your total expenditures without food, and use that as a base. You need to consider so many aspects when planning a menu and pricing it that there truly is no easy answer. I would suggest you get menus from...
I've not tried it yet, but I'm going to give this recipe a shot...
http://italianfood.about.com/od/vege.../r/blr0088.htm
I know it's savory, not sweet, but thought you might like to see it.
I agree with sharhar. Also, you have to get messy to bread calamari correctly, tossing it in the breading and seperating the pieces. Throughly shaking the excess calamari breading off of the rings and tentacles is a really important...
Sometimes my ego needs a reminder as to why I need to shut up.
Calledito mas bonito (I'm much better looking when I'm silent).
My Exec is high profile, and that helps the business, so I'm keeping my Chef de Cuisine title, and...
I've been doing this for 23 years and I've made $11/hour for a total of about 100 hours, at various jobs, before I get salaried and drop back to the $8.50/hour range. If you're in this for the money you've got a rude awakening coming up...
I'm freakin perplexed. You claim to love Bourdain's book, yet you act naive about drug use in kitchens??
My rational for working in kitchens for a long time was that no one does drug testing, if I was stoned, and no one knew I was...
I'd strongly suggest you look at the American Culinary Federadation's (ACF) apprenticeship programs. It will cost a lot less than schools, and you'll be working and making money. Many chefs prefer apprentice trained culinarians because...
