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Posts by cheflayne

serunding kelapa ice cream with a passionfruit waffle and a Pusser's rum painkiller sauce
furikake caramel popcorn with corn panna cotta and a kurozu syrup
My personal preference for business is pasteurized eggs in the shell, due to a desire to protect unknowing "at risks" guests such as the elderly, pregnant women, and kids.
As far as I know it is legal to pool eggs in California as long as they stay refrigerated unless the establishment is a licensed health care facility or public & private schools in which case pasteurized shell eggs or pasteurized liquid, frozen, or dry eggs or egg products must be used.
Very difficult to do, in my experience most people in kitchen management positions don't like to be shown or even to consider the possibility that their way is not best.
 I thought that what I did for 12 hours in the kitchen today was actual work, but I guess I was mistaken.
Make sure you use the air sickness bag.
I wear white. I am of the "form follows function" train of thought as stated here... I care about what is on the plate...status not so much. For me the heart of the matter is the cuisine, not me.
Last February I went to San Juan del Sur for vacation. Thoroughly enjoyed my time there. Couldn't tell you if I flew there on an Airbus A380, a Boeing 777, or whatever. My focus was on SJDS...but that is just me.
Corn ice cream.
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