Posts by Chef Horn

I can’t imagine why anyone would pay $18/lb and up for something that's has to be cut off and thrown the garbage. The blood line, depending on the species and season ranges from bitter to uneatable. I have never heard of a use for it...

I get this question a lot from students I mentor. some stats: With degree Exec Chef title = approx. 5-8 years AFTER Grad. On the Job training Exec Chef Title = approx. 10-15 years from first employment. Please realize that...

You may learn more in certain areas than others by learning on the job, but after a certain career level, you will find that employers in many culinary careers require a culinary AOS degree and/or a 4 year BS, regardless of how many...

Here's a few of my fav's: http://www.honolulufish.com/ = Sushi grade Hawaiian fish from the ocean to your door in 20 hours. http://www.lobels.com/index_lobels.htm = best online butcher PERIOD. Best source for Waygu and Kurobuto....

I rely on the internet for just about everything! But when you live 3 hours away from a major city, thats what you have to do. Sorry Sysco, but you just dont cut it ;-)) Here's a few of my fav's: http://www.honolulufish.com/ =...

Then start with the best steak and dont worry so much about the grill. Buy USDA Prime, 28 day dry aged primals and butcher you steaks to order. As for the grill - Wood is the only way to go for me - Ya, it's a bit of a learning curve...

Ya have to be able to spell Mediterranean before you can learn to cook Mediterranean I will also tell you that it's one of the most difficult cuisines to execute with authenticity here in the states. Start by developing an affinity...