Posts by Bodhran1965

Of course. Apprentices need to be taken seriously and not relegated to making fruit plates for their first 2 years like in some hotels. An apprentice represents the next generation of our profession........take them seriously and...

Great advice!   Ken Harper http://www.chopchop.ca

I used to wear open heeled clogs like many cooks do. Then I burned my foot badly while pulling a pan from a steamer back in 1998. The shelf of the steamer broke just as I was pulling out a pan and the water ran down my apron and...

The Peterson Sauce book is an incredible reference. His soups and vegetables books are also essential reading. Don't forget Larousse and the original Silver Palette, they're both packed full of useful stuff.   Ken...

Take what you need from a head of garlic and crush it with the side of your knife. It's still the fastest way once you know how to do it. Ken Harper http://www.chopchop.ca

I do a kids mac and cheese for weddings that works well. I use several robust cheeses for the mornay then add steamed cauliflower and cooked white beans to the sauce. I let it cook for about 30 minutes then puree well. Kids and...

Don't forget that for every 'celebrity' chef you see on television there are 5000 other chefs/ cooks working in restaurants, hotels and catering kitchens around the world who are just as good.   Ken...

Don't forget that for every 'celebrity' chef you see on television there are 5000 other chefs/ cooks working in restaurants, hotels and catering kitchens around the world who are just as good.   Ken...

Try a good flavoured olive oil.......sage, garlic, parsley into some hot olive oil then puree. Or even just a high quality oil with a bit of citrus zest grated over the pasta.   Ken Harper http://www.chopchop.ca

It's full of unwanted starch, I'd throw it away.   Ken Harper http://www.chopchop.ca