Posts by ArikZamoraIRL

I just use an old fashion wet stone with a 1500 and a 2000 side. i got a 6000 grit one too.  I also have a guy come in and put the edge back on my guys knives once every quarter.  But for the most part we all try to...

Im going to go into this conversation saying buy the best materials and equiptment you can without breaking your budget.  I dont know how many seats your going to have or how big your kitchen is so i will just lay out the...

There is an old saying.....never trust a skinny Chef. I m 5'8 and am 178  It is important to understand that was said at the turn of the century and that most of those Chefs died at an early age or are in dire health. Look at...

I quit college one semester away from graduating so that i could emerse myself in this career.    You know what i'm never hungry, never thirsty and dont have any regrets.    I'm with Ed too.

i agree with iworktmuch ive had the same 9.5 chef knife for 4 years and it is still sharp as hell.  The good thing about these knive is that they aren t flashy they just work. You can get them in carbon or in a stainless...

The best you can do when in any job is be your self and the rest usually follows.  Chef dave is right there has to be chemistry with a crew.  And most importantly listen, watch and do what is needed.  Being relieable and...

I have used these before and they are lovely another to try would be the hen of the forest...anyways.  I just sauteed them up and made a Beurre Fondue then added some provance  and sold them as a side dish great pearing...

Hi,  My name is Arik Zamora Im a professional Executive Chef and live in a small town in New Mexico.  I have been in this bussiness for about 18 yrs. I started the odd job in high school as a busser and eventually made the...

Those are really cool looks like alot of work went into those dishes, hats off to you. 

Mmmmm, jalapeno poppers.  I did these for awhile as a special stuffed with goat cheese, aged cheddar,  and bacon.    This is what I did....keep in mind i have a full size frier you can use oil in a thick base...