Posts by bazookajoe

The previous recommendatoins are great! Look into Cypress Grove out in CA. Check out Cowgirl Creamery as well, once you're out there. One of my favorites is Everona, though they're a little hard to contact, but worth it.

I started at 33, six years later, I have 3 out of 4, 4* restaurants under my belt, yes it's hard, yes its worth it. Yes, get the shoes! Get the supports as well. The culinary field has so many aspects, dabble a little, definitely ask...

Cannister foams are very simple once you get the basics down. First, know when enough is enough... when you go to empty the cannister, make sure all the gas is discharged before you unscrew the cap. Once you master this basic...

Go ahead and freeze them, you will loose some quality, but then again don't be surprised on how much you get back in flavor depending on what you're doing. Cryo an option?

Just found your thread. Still need help? What's your acidity value?

:cry: He elevated my interest in food. Little did I know that I would become a cook by trade. I cite him as an influence. Au Revoir.

:cool: Premise: I work at one of the 4* French restaurants in Chicago and we're a traditional French molded kitchen; lots of yelling and humiliation. If we make a mistake we are demoted off line instantly and usually are not allowed to...