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Some new fingerfood, for pete sake.

post #1 of 3
Thread Starter 
Hi chefs,
I'm in a culinary conundrum: I want to implement some new and creative fingerfood to serve as amuse buche or just pass around for cocktail parties. I tried books, Internet, other forums....but I get always the same stuff: fried crap, lollipops everything, tartine of many colors but still boring. Do you have any source of inspiration you turn to when you are in these kind of situation? Please share if so....wink.gif
Thanks and keep cooking the good stuff!!!
Ivan NYC
post #2 of 3

I'm in upstate ny. I go to the local asian, indian and halal markets to see new ingredients and new ways of using standard ingredients. If you're in NYC there must be loads of places like that. 

post #3 of 3

As a pro chef, you must have imagination and 100s of things in your head that you can do. Sit down for a while in a quiet place and just write them down..

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
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