Moist Heat Cooking Technique – Boiling

October 23, 2012 0 Comments
Moist Heat Cooking Technique – Boiling

How To Boil Water As a cooking technique, boiling doesn’t get the same respect today as it did when I was growing up. Back in the day, my mom boiled everything and often. The problem was she only knew one kind of boil and that was a vigorous boil, what we now call a “Full […]

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Steak Stew Recipe

October 18, 2012 0 Comments
Steak Stew Recipe

What To Do With Leftover Steak? Friday night we grilled up some steaks and had one extra that did not get eaten so I was thinking of some way to use it up and decided on steak stew. This is a true “what’s on hand” type of meal and great for using up “stuff” in […]

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Asparagus Risotto Recipe

October 17, 2012 0 Comments
Asparagus Risotto Recipe

Risotto with Asparagus What inspired me to make the Asparagus Risotto is a wonderful little book by Chef Robert Reynolds called An Excuse to Be Together. It’s not really a cookbook like we think of, although it has numerous incredible recipes, but more of a dialogue with the reader about Chef Reynolds experiences in France […]

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So You Want To Be A Chef

October 4, 2012 86 Comments
So You Want To Be A Chef

So you Think You Want To Go To Culinary School To Become A Chef By Mark R. Vogel, Food Writer, Chef, PHD Chefs often question, warn, or even outright discourage individuals from seeking to join their ranks. I believe this emanates from the people frustrated with their dead-end, cubicle-trapped jobs, plopped on their Sunday couches […]

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Wild Mushroom Cream Sauce Recipe

October 1, 2012 6 Comments
Wild Mushroom Cream Sauce Recipe

A Mushroom Cream Sauce This weekend we had friends over for a dinner party and I wanted to share with you the wild mushroom cream sauce that we served on a fine commercial penne pasta imported from Umbria, Italy. We were thinking of making our own homemade fettuccine pasta but I thought the penne would […]

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Sous Chef Career

September 28, 2012 21 Comments
Sous Chef Career

What Is A Sous Chef & What Are They Responsible For? A Sous Chef is second in command after the Executive Chef in a professional kitchen. This means he or she answers to the chef, but also has some authority over the other kitchen staff. Many of the terms that relate to cooking and cuisine […]

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Becoming a Pastry Chef

September 22, 2012 43 Comments
Becoming a Pastry Chef

How to Become a Great Pastry Chef (Even If You Can’t Bake) If you are thinking of entering the food service industry as a baker or pastry chef, this is a good article for you to read and learn from. In addition, be sure to read Master Baker Leslie Bilderbacks interview and some of her […]

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Reluctant Gourmet Social Networking

September 22, 2012 0 Comments
Reluctant Gourmet Social Networking

Social Networking With The Reluctant Gourmet   What is Social Networking? “A social structure that focuses on building on-line communities of people who share similar interests and activities (in this case cooking) and who are interested in exploring those activities (cooking) with a group of others.”   Facebook “Facebook is a popular, free-access social networking […]

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To Cook Or Not To Cook

September 21, 2012 7 Comments
To Cook Or Not To Cook

A Must Read If You are Thinking of Going To Culinary School By: Chef Alan Bickel As America’s fascination with food finds it’s way into the mainstream, it provides a view of the culinary world that most people had never seen before. With the rise of The Food Network, and shows like Iron Chef and […]

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Basic Knife Skills Video

September 21, 2012 0 Comments
Basic Knife Skills Video

Chef Peter Hertzmann’s Guide to Holding & Cutting with Kitchen Knives Lot’s of us own a butcher block full great knives but do we really know the most effective way to use them. I am very excited to bring you this video from Peter Hertzmann, the creator and illustrator of his own web site called […]

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