Posts by yanick

marianne but i'm not sure, Meringue is egg whites beaten and cooked slowly to dry and stay white that's the same for pavlova :mad:

Well Cape has the perfect number to make money In my kitchen i try to swim between 26% and 35%. on the labor i keep it low (15-20%) during high season and medium-high (25-33%) during the low season. There's a good reason for that, I...

work relationship and management would be skills to acquire. Being effective it's not something you learn in school, you learn more in that bussiness by working by yourself, high curiosity pays off, reading, looking, listening to...

poaching them should be good if they firm enough. you take off the core, peel and poach them in cider, red or white wine, add some water, sugar and spice if you decide to do a dessert you can also do it without sugar and simmering it...

you can do it, you just have to «sceal» the dought with some eggs whites just before you cook it make sure there's egg white all over the surface of that crust you may want to repeat that a second time at a lower oven temperature that...

Well there's a few ways to have a «costwise» trough out the year Is there only one supplier, check if there's at least one more in your area, sometimes your just one phone call away from saving. Try to sign a contract for the meat...

As we speak there's less than 2% of the Executive Chef earning that much in Canada, if you have talent and a great work ethic your salary will go up fast! the average for salary for a Chef is 52K cad in the province of quebec, salaries...