Posts by 100folds

Well Jolly, I too have decided to go to school after many years in the industry. It's not so much about the certification as it is about the knowledge that I haven't been able to obtain through experience. I think that it is important...

I've thought about this a lot. What a chef feels is reasonable to price his food at. When you pay high prices at a restaurant, you are not just paying for the food or labour cost you are also paying for the experience that chef has...

Thanks guys, I've ordered the food art and hopefully it is what I am looking for. Incidently, I have found a book on the history of food and I think it is a must read! It's called Food, A culinary history. Check it out. Just doing a...

Although I believe precisely in what you are saying, I do not think you understand what we are sacrificing. First off, michelin stars have no actual criteria and the ones laid out are mostly based on decor and service. Not...

Does anyone know of any professional magazines for Chefs. Not the hobby cook who doesn't know the difference between a hollandaise and a sabayon. One that focus on our industry and the new ideas coming into it. Let me know, thanks

Now I have used the method of soaking duck in a brine solution to help make the skin crisper and the meat juicier but does the same work for Turkey. If so, does anyone know for how long I should do this. I've cooked Turkey maybe 5...

hello shroomgirl, I owned a small catering company in Edmonton and my deliveries were not large enough for me to purchase or hire someone to do all my deliveries. At the same time, I didn't have enough time to do them myself. So I...

Mr. McGee, I'd just like to start by saying that your book is the best piece of literature to ever happen to the culinary arts. My question is with regards to wine. How is it possible for a wine maker to produce flavors from a grape...

Thanks wuzzo really appreciate all the information

I use to make family meals is a busy fine dining french restaurant. I use to make pizza dough a head of time and throw it in the freezer for those days that I was lazy. But for the most part I would make things like shepard's pie,...