Posts by amy

Well are you a chef or cook? Because being a great cook is like many other passions, you do it becasue you love it, i think if you were a chef/cook then you would understand it. Being in the culinary field is always changing and you...

Dear concerned about class size, i graduated from the cca in 2000, a woman my self i do think that 32 students is a large class size, however you'd be surprised how quickly people will drop off and the class isze will get smaller. When...

i have been in a battle over the way cous is made. she would like it to be more wet but i have argued that cous cous isn't meant to be wet. Has anyone ever heard of wet cous cous, i.e. would be like a cold pasta salad. Your suggestions...

Which state do you live in? I'm in california. I have been skiing for years and last year i took some lessons to learn how to snowboard. I'm interested in skiing or snowboarding.

I had dinner at the only Nepalese restaurant in San Francisco last night, pretty good definitely unusual flavors or flavors not to be normally combined. The food was a Nepal, Indian, and Chinese fusion. We started with a skewer of...

I'm going to have to go with the kitchen spanish, that would have helped tremendously.

i was wondering if there was a general food cost percentage for catering? i recently got a job for a catering company in san francisco and wanted to know if there was an average food cost rule i should be following? We are a high end...

i was curious to know if anyone knows what is in a classic rice pilaf, the rice, veggies, etc.. i would love to know for knowing sake, chef Amy

if you season it with salt and oil won't this season it for the life of the pan, what do you mean you'll have re season after it's been washed, confused by your response...

Does anyone have a current seasonal vegetable or produce list of ingredients? I'm currently trying to get ahead and create menus for the fall but i need a little help with a complete list of ingredients that are in season, spring,...