The Business End of Opening A Restaurant or Catering Business I recently received this paperback book So You’re A Chef – Now What? from Chef Deb Cantrell’s publicist. Since I’m more interested in cooking techniques and not opening my own restaurant, I’ve been “reluctant” to pick it up. But once I did, I found all […]
An Interview with Chef Eric Arrouze Chef Eric Arrouze has over 30 years of experience in the kitchen working at world class restaurants in both France and Canada and he is now teaching cooking classes to future chefs as well as home cooking enthusiasts. One of his latest culinary adventures is offering tours “from market […]
Must Reading If You Are Thinking of Going to Culinary School If you ever thought about going to culinary school or enroll in a hotel management program, I highly recommend you read as much as you possible can about becoming a chef, what to expect in culinary school, what it’s like working in a restaurant […]
I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More
What is Demi Glace? I am a huge fan of demi-glace for preparing classic sauces like mushroom or peppercorn sauce but I have to warn you, it is a huge process to make classic demi glace at home. It is not for the faint of heart but well worth the effort – at least once. […]
Penne Pasta with Roasted Tomatoes and Fresh Mozzarella
How to Make a Delicious Pasta Meal with Roasted Tomatoes & Fresh Mozzarella In our house we typically have a weekly “What’s On Hand” meal where my wife and I find ingredients in the refrigerator and pantry that need to be used sooner than later and prepare a pasta dish, stir-fry or Mexican fajita. This […]
Pan Roasting—the Chef’s Secret Cooking Technique One of my favorite cooking techniques not talked about in most cookbooks If I could teach you just one chef’s technique that will help you save time in the kitchen and deliver a thick cut of meat to the table with a perfect sear and juicy medium-rare throughout, it […]
