Posts by chefrjl

.................? O..K..seafood is a good topic as well. Not sure it has much to do with a thread about the chefs collaborative. (of which is an association of local growers in a given area.) I guess if you live near the water or...

Man I've heard of some crazy things when it comes to paying associates. I once consulted for a caterer that didn't pay overtime, but would take the overtime hours worked and pay them back durring slow times at regular rate. Talk about...

Pgram. I was getting ready to say the same thing when I read your post. my tragic downfall, I assume people already know some of these things. Sorry ya'll, i forgot to add it before.

GO TO EUROPE! Work and train under someone. Make alliances. Learn technique and application at the same time. Be broke, work hard, eat peasant foods. (and learn to cook them) Discover wine. Visit parma, Italy. Go to the Truffle market in...

Big supporter here. Cincinnati has an unbelievable following. They host a party once a year, and it has quickly become a tour de force of the who's who of chefs and foodies in the the entire area. And it gets unbelievable press. Hope you...

Abe, if you are cooking in a restaurant, move past the 5 squeeze bottle garnish. It's done. Your guests will respond better to artistic compostion rather than artistic decoration. You want to experiment with cool garnishes? Learn...

Apricots, asparagus, tomato, beets, whatever you want to use. Try this, and this is good mental application for future use. Cook, puree, strain, reheat, thicken if needed, chill. Use your cooking liquid as thinner, strain twice, always...

I once heard someone say they used mashed potatoes. Which, now that I think about it, makes a lot of sense in some applications. I have never tried this so please don't hold me responsible for what you may serve to your guest. But I must...