I've never understood the thinking behind throwing people into the deep end and the "sink or swim mentality" in terms of training, especially for a job where customers are eating and paying for the product you're putting out. I...
I'm going to be helping a friend open a restaurant and we're looking for a small batch commercial ice cream maker. Apart from used ones or ones I can get from the auction what are some good brands and models for up to a thousand...
I don't use ceramic knives since I have a bad tendency to drop them and looking at the people who've used them I have to say that you need to be very careful with them since they do chip and break relatively. Same goes with...
Ultimately it all depends on the restaurant. Firstly, computerized ticket systems do exist and they are used by several chain restaurants and if you want a high end example, Moto. Secondly, the cost and maintenance of the...
Tasting is important both in pastry and savoury. Unless you're willing to trust the opinions of everybody around you how will you know if the recipe turned out correctly other than by looking and stabbing at the food?
The one problem with vacuum sealing forcemeats is that the pressure causes it to expand in an undesirable way (that sorta happened with a braised stuffed squid dish I was trying), so in those cases I tend to go more traditional (I also...
We have a chocolate cremeux on the menu that is essentially like a panna cotta. It gets poured into flexible silicone moulds and frozen. For banquets it's a fairly straightforward job of thawing because you can put them on...
And the reason overexposed meat turns brown is due to the the change of the myoglobin to metmyoglobin after extended periods of oxidation. So typically meat turns from a dark red/purple to bright red to brown as exposure to...
When I work with a cook over a period of time and I see him/her grow culinarily from an ugly duckling to a force to be reckoned with (and I along with them), that's when I feel like a chef.
