Chefs, Restaurants, and Food Waste

June 6, 2014 0 Comments
Chefs, Restaurants, and Food Waste

How Professional Chefs Can Reduce Food Wastes It’s no secret that perfection in the kitchen takes time, skill, dedication…and a whole lot of food to work with. One of the many things taught in culinary school is that the best way to make delicious dishes is to use the best ingredients. This means taking the […]

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Escoffier Kitchen Brigade System Then and Now

June 6, 2014 5 Comments
Escoffier Kitchen Brigade System Then and Now

   The Brigade de Cuisine, Then and Now – Part 1 For those of you interested in how professional kitchens operate to get food out to your table especially when the heat is on and the orders are coming in fast and furious, you have to look back in history to the great Auguste Escoffier. […]

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Grilled Salmon Steaks with Lemon and Dill Recipe

May 30, 2014 3 Comments
Grilled Salmon Steaks with Lemon and Dill Recipe

How to Grill Salmon Using Cedar Planks Last week I told you about a dinner party for some friends where my wife chose a menu from one of our cooking magazines and we prepared it in its entirety. I shared with you the Grilled Eggplant Caponata and now I’d like to share the Salmon Steaks with […]

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Is Culinary School Right For Everyone

May 23, 2014 0 Comments
Is Culinary School Right For Everyone

Should I Go To Culinary or Baking School? For those who love preparing fine cuisines, specialized pastries, unique seasonings, and dishes to die for, culinary school is the first step in turning a passion for food into a well-paying career. Careers in the food industry are at an all-time high, and a recent study by […]

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Culinary School Mistake: Not Understanding the Differences in Degrees

May 23, 2014 0 Comments
Culinary School Mistake: Not Understanding the Differences in Degrees

Mistake #5: Not Understanding the Differences in Degrees Whether you put in nine months or four years, you should have something to show at the end of your culinary education besides stellar knife skills and a knowledge of food. Although a degree or certification won’t guarantee you a job or a great future, they can […]

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Grilled Eggplant Caponata Recipe

May 20, 2014
Grilled Eggplant Caponata Recipe

   Grilled Aubergine Caponata This weekend my wife & I hosted a dinner party for some friends including our youngest daughter’s confirmation mentor. We wanted to prepare something special so my wife dug through some of my old Food & Wine mags and found this California Grilled Feast in a 2012 summer edition. As she […]

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How to Broil Lobster Tails

May 14, 2014 4 Comments
How to Broil Lobster Tails

Learn the Secrets to Great Broiled Lobster Tails For Mother’s Day, my wife was in the mood for a lobster dinner so I picked up a few lobster tails on my Costco run last weekend. Unfortunately, they only had warm water lobster tails for sale and I prefer cold water lobster.  You can read all […]

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Soupe au Pistou Recipe

May 7, 2014 0 Comments
Soupe au Pistou Recipe

   Vegetable Soup with Basil and Garlic This simple and delicious vegetable soup is from the 1994 cookbook Backroad Bistros, Farmhouse Fare – A French Country Cookbook by Jane Sigal. Jane is a “journalist, author, editor, recipe developer and teacher” who lived in France for 12 years and went to culinary school at Ecole de […]

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The Great Meat Cookbook Review

April 28, 2014 0 Comments
The Great Meat Cookbook Review

Everything You Need to Know to Buy and Cook Today’s Meat by Bruce Aidells with Anne-Marie Ramo Photography by Luca Trovato If you are familiar with Bruce Aidells’ first cookbook, The Complete Meat Cookbook, you are going to love The Great Meat Cookbook – Everything You Need to Know to Buy and Cook Today’s Meat. […]

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Resume Mistakes for Culinary School Graduates

April 24, 2014 0 Comments
Resume Mistakes for Culinary School Graduates

  Don’t Make These Resume Mistakes When Applying to Work In The Culinary Industry Once you’ve completed your culinary education, you’re ready to start exploring all the opportunities that await. Unfortunately, those opportunities are the same ones that all the other new graduates are hoping to take advantage of, and few culinary professionals can just […]

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