Try using tools that you never thought of using in regards to food. It used to be all about paint brushes and squeeze bottles, but folks these days use anything from pastry combs to...
I've been cooking professionally for a long time and this is probably the worst question you can ask a cook/chef. I simply reply with something I specifically love to do (grill, roll pasta, braise).
And ChefHow...I...
I'm pretty much on board with Petals. I've always:
Split the lobes and gently butterfly
Soak in water/milk
Let stand at room temp until just workable. Remove veins (i was taught with a butter...
I love my Japanese knives....will never go back to anything else. We can debate for days, but i think if you check out Korin. They are so goddamn knowledgable its sick. Call them, they'll talk you through it. In the mean time check...
I've only had one cooking test which was to include a starter, entree and contorno of whatever I wanted. That was for a well known restaurant opening sous job. I've never seen, been apart of or heard of anyone getting...
FnF,
I'm dont disagree with your opinion. It is bullshit what happens in the food industry. How to change it? I dont know. But I do know that what i said in my last post is pretty true. So, as of...
Well, ihoop, since you're being so vague on the caliber of restaurant, it's hard to really comment on the situation. But if it's playing out in real life like it is in my mind, I'm on the side of Guts and Tom Rhee. You have...
So being 29 years old I'm becoming more aware of the effect food and drink have on my body. I'm still in good enough shape, but am looking for help from all you out there that maintain a healthy lifestyle while working in...
