Sorry, I've never been know for eloquence! I'm questioning how the OTHER PEOPLE can say Alice Waters method, local & seasonal, does not ultimately produce better quality food.
Fell for it!
I would like to suggest that if any Chef is reading any of this and its news to them, they check out joining Chefs Collaborative. This organization has been doing wonders to teach "City Born" (ha!) chefs what the...
I looked up the definition for "Tradition" and it is anything that is handed down from one generation to the next orally or by example, or NOT written. So traditions DO change (and, I was wrong, they apply to presentation)....
Does it have to be a batter? I live in a humid enviroment and have found dry, wet, dry (crumbs) to stay nice the longest, and you can prep ahead for peak times, but it's a lot of hand work ... leaves alot of time for "shooting the...
First job I had out of cooking school was for a large ski resort. Seems like we had Beef Ribs for every party; you can imagine the calus I got from cutting side after side! We (not my decision please!) boiled them 'till done, then basted...
I think we're talking about THE #1 subject of food professionals here.
(Note: Having been trained in Classic French (ok, and a little anal myself) I believe if you call something by a name that has been defined, you have given it a...
Well golly gee, I guess we have one! Silly me, we just call it a cheese plate! I live in a smallish community that is unusual; some have travelled the world and some have never left town so after trial and error I have learned to...
