Posts by boudreauxcooks

Sometimes it just comes down to kitchen equipment...like a convection oven up to a certain point for your casseroles, hold chilled maybe and in the i5 just before service for temp and color...eggs are such a tricky protein.....That's...

We have those same resources down here in Louisiana...I'm sure Atlanta HAS to have them also, pork is huge in the south.

Yes, it's automated for speed and accuracy...I remember as a child, a local store where the men who owned the store were butchers and did all the butchering right out in the open behind the counter for all to see.  I was a...

Wow...your post really hits home for me.  I realize the magnitude of the complete culinary education that I am receiving at JFCI in Thibodaux, LA.  The art of meat fab is definitely a dying art...shame because if you have...

It was mentioned to use pastries (scones) from a local baker.  Any chef knows that biscuits and scones are the easiest and cost effective things to make.  Scones are also easy to change, different flavors, sweetened with...

In my 3rd year at JFCI and the first book required is ON COOKING, A Textbook of Culinary Fundamentals - ISBN 9780137155767, we refer back to it our entire time there.  Two other books required for specific...

Quote: Originally Posted by chefedb  To me Escoffier was using hot butter not softened or room temp. It is easier to teach a newb how to make it in a blender using hot butter to heat the yolks. To have a student stand...

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I'm also looking for a commercial grade range for my home.  Reason I'm saying commercial grade is I desire the high BTU, 18K and the sort.  Could go with a 36" or a larger if I take out the tacky built in desk area in my...

I myself am a Culinary Student at present.  I just completed a class this spring called Bistro, where students run a restaurant, completely student run, FOH and BOH.  This is the only experience I have in a commercial kitchen...