Posts by Dezie

I spent 2 days prepping an Escoffier appetizer, egg chops served with a tomato sauce, for a special this weekend. I didnt sell a one. Thats the worst thing about being a chef.   You put everything you have into a dish and...

I had this idea and thought I would see if it would work.     I took two rabbits, seasoned and seared in a frying pan, stuffed with mirepiox and thyme.  Sear off mushrooms in the fond, deglaze and set...

So this is how I ended up doing it. My pumpkin and maple extract were not ordered. SO I had to improvise. The croquettes are butter nut squash. Fried sweet potato crisp. Rosettes of stabilized marshmallow fluff and a cornell of...

Last night I made a bread pudding.   I took croissants and let them stale. Then mixed 4 eggs, 1 pint of heavy cream, 2 cup  granulated sugar and 1 cup turbinado sugar. 1 oz amaretto and 1 oz  caravella (lemoncello...

So here is my home attempt of the app, theyre dusted with kosher salt and toasted pumpkin seed dust.   For the app in the restaurant Im thinking of plating on a triangle plate with the creme fresh whips at the tips of the...

At work we have a pumpkin carving competition starting friday. Top prise is 100 dollars, Id really like to win.   Heres my idea. An alien in front of flying saucers and a cityscape under attack.   Ive got a bunch...

I have a responsibility to come up with specials for my station, appetizers, and I have this idea for a savory pumpkin croquette. I wanted to make it using fresh pumpkin, but in trying the Idea out I have been having trouble to thicken...

Quote:Originally Posted by Chef Ray If your looking for a cookbook that has more then recipes and is for the home cook as well as the professional, I would go with   The Professional Chef [Hardcover] The Culinary Institute of...

Quote: Originally Posted by gelato    - Handle: I'm still in the early stages of learning and very adaptable, is there a reason to go specifically for one style? I like the WA handle for esthetic reasons, but...

Lean pockets...ya I know.