Posts by elakin

i entered. i used to do a pretzel-crusted trout with reisling-braised sauerkraut and westphalia ham-wrapped white asparagus that i thought seemed appropriate. i entered last week.

i would avoid using cheese altogether, since seafood and cheese do not complement each other. a bechamel sauce is traditional. if you really are set on using cheese, use a bit of mascarpone or even cream cheese, and work that into...

hi all! i was a regular poster in here for some time, and due to life and other circumstances, haven't been around for a few years. now i am back and hope to participate regularly again. it's good to see some familiar faces...

if you're caught working without proper documentation, i think the absolute worst case scenario is that you'd be asked to leave the country.

possible? sure. legal? technically, no.

another advocate of dishwasher detergent. cascade powder, specifically. someone i worked with turned me on to soaking coats in cascade powder mixed with water overnight, and then washing them normally in the washing machine. works...

What is your name? Eddie Lakin 2nd. What is your job title? chef/GM 3rd. How long have you been working in the culinary field? 14 years 4th. How did you get to the job that you have? answered an ad on...

just go. seriously. less thinking, more going. i did a year in barcelona and a year in bologna. both times, i just went without making any arrangements. didn't get a visa or work permit, didn't have any contacts, didn't know...

what the heck cut of meat is boneless ribs, anyway?

i switched from a wustof to a sabatier carbon steel 10" chef knife a few years back and i absolutely love it. i will admit that i'm lazy and do not like to take a stone to my knives. realizing this, i switched to carbon steel...