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||Hi everyone. Well, I have been cooking for a long time and my areas are Classical French and Regional Italian. I'm also very into fusion cooking--it's great to take flavors and textures and incorporate them into my base cooking. I'm also very much into presentation. Anyways, recently, I got accepted the the Le Cordon Bleu in Boston and so that's where I will formalize my culinary education--with LCB's degree in culinary arts!! Yayyyyy!! I'm very excited about it.
sarahg's Recent Activity
Why coat the rice in oil before cooking?
sarahg posted in this thread in Food & Cooking 11/13/12 at 8:16pm | 37 replies | 11788 views
is becoming a pastry chef the smart move?
sarahg posted in this thread in Professional Pastry Chefs 9/24/12 at 10:33am | 42 replies | 69240 views
The Professional Chef VS On Cooking
sarahg posted in this thread in Cookbook Reviews 6/26/12 at 9:44am | 46 replies | 21574 views
sarahg posted in this thread in Food & Cooking 6/18/12 at 4:43pm | 32 replies | 2293 views
Very Large Bubbles in Pizza Dough
sarahg posted in this thread in Professional Chefs 4/21/12 at 12:16pm | 30 replies | 21292 views
How to get crispy skin on roasted chicken?
sarahg posted in this thread in Food & Cooking 12/19/11 at 9:38am | 73 replies | 181045 views
Holding mashed potatoes for service
sarahg posted in this thread in Professional Catering 11/26/11 at 6:48pm | 42 replies | 33274 views
advice on thickening clam chowder..
sarahg posted in this thread in Food & Cooking 10/22/11 at 1:05pm | 49 replies | 39627 views
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