Posts by Jnjsqr

I'm currently attending the classic culinary 6 month program at FCI and I have to say that I love it. The program is very intensive and costly, but you get great training not to mention all of the opportunities that you can get through...

I think that's what I'm looking for, the stories. There are whispers of these things, but no one really knows until you're knee deep in it. I know about the issues with alcohol and families to a small extent, had the abusive drunk chef...

Funny. That's the same response I always get. I was asking a legitimate question, and I'd appreciate an actual answer.   I am in culinary school and worked in the kitchens for an event last night with the chefs that totaled up...

How does a person reach the level/title of Chef in the profession? It doesn't seem like medical school where you go to school, pass a test and bam your a doctor. Someone had said that you only need to be promoted to the position to...

Is there such a thing?   Bc I kinda made it up for a challenge we have in school tomorrow.   Please help, if you can/want, but I need to know if I am going in the wrong direction with making fresh cavatelli from...

Chef is also letting us use saffron. Should I even bother with it? White vermouth is also in, per chef. Suggestions? Maybe braise the fish in 1/2 cup of that and fumet?

Chris: That's the exact technique we were taught! I wanted to do that but spinach was taken off the ingredient list. We do get 1/4 bunch of parsley but I dn't know if that's enough to even bother with any of it. We do get basil, but I...

Chris, great idea on how to reserve the bright and light green of the spinach! I will certainly probably try that out, thanks!   To be honest, the little salad topper was just an add on bc I do want a fresh and crunchy factor....

I was thinking of roasting the tomatoes for the fondue for the flavor, and maybe also adding some roasted garlic to the semolina. Is there enough time to roast anything? How long would the tomatoes take? Will the flesh have enough...

Meh, nothing too crazy or different really, I just want them to see me do it I guess lol. I puree the greens, strain it and heat and separate the remaining liquid. Then it's just the green, no flavor. It seems like a bitch really and I...