Posts by chefzadi

I am a culinary instructor at Le Cordon Bleu Program in Los Angeles. Needless to say I have many, many Mexican students. In Los Angeles we have many regional Mexican restaurants. Oaxacan is fairly well represented. Americans have only...

I agree with you. The thing that I don't understand about the whole thing is that some of proponents of brining suggest it for poultry that has already been injected with saline water, but not for natural poultry. What's the logic...

I absolutely agree. Also the sensual aspects of eating add to the sense of fullfillment. Cook your shrimp with the shell on, the head too. Take your time shelling them, suck on their tasty brains. After dinner go for a walk. When...

Who's yer Suzanne? :bounce: :roll:

Hi I joined awhile back. I don't think I ever introduced myself. I am a French born Algerian. I attended culinary school in Paris and am currently a chef instructor at The California School of Culinary Arts, Le Cordon Bleu Program.

If you want to be one of the best in your field studying in France is invaluable. The standards for preparing and presenting pastries and baked goods is of a calibur not repeated anywhere else in the world. I was born in Lyon and I...

Private Culinary Schools can be very expensive. If you want to cut tuition costs you can go to a trade/vocational school. As for loans, I can't really advise you on that. You can probably successfully attend culinary full time while...