Posts by Nick.Shu

well, there is 2 methods of dealing with burns (IMHO); 1) Dont burn yourself - been through well over 100 establishments and nothing over a 1st deg burn 2) If you do get a touchy, completely ignore it - it never happened. Give...

oh i see. The real issue is short cuts rather than "paying your dues". Let me gently expound my wisdom. Yes, there are is always going to be the short cut crew. This is actually a blessing for those who are classically...

My instinct forces a rethink here - vis a vis. From experience i would say addition of an acidulant would cause the splitting (rather than curdling) as opposed to the addition of alcohol. The addition of extra fat/liquid would rebind...

erggh, aji-no-moto, hmm lets see, "not less than 99.5% msg". basically, your playing with straight msg (621) It maybe a decent chinese chicken stock or a sesame and same. I know that northern chinese cuisine loves...

hmm, working as an agency chef, i see plenty of places. One place i worked at, hadnt been refurbished in at least 40 years and had unqualified staff everywhere. One example was seafood being left out for service - 6 till 11pm on...

Dear, dear me. This topic is a perennial favourite isnt it!. I could refer to past experiences et al but i wont. All i will say is that looking forward to the future suggests that this will be a career not for the faint hearted. ...

you know there are many sides to this coin. I worked with an apprentice who thought i didnt know jack. Funnily enough, after 2 vocational courses, some other stuff plus a management diploma (total 8 years of college and ten years of...

what im am saying is twist the idea. What is stopping you from making a hash brown utilising half potato and half egg noodles as a starch and using that as a base for your dish. Are you locked into using haricot vert sauce? Ive meld...

hmm, the age old solution i suppose has been to smash the punters on the bar. i guess a possible way around this is to have some sort of a lounge area - kinda the full on bar/cool cocktail bar meets the full restaurant concept. after...

hmmmm. maybe think beyond the square. lets see - noodles count as starch, perhaps some noodles such as hokkien, egg or glass noodles. again you could look at the regional cuisine and reverse engineer it into something that you would...