When entering a new kitchen, we tend to evaluate a lot of things while contemplating our employment there. There’s cleanliness (for me, at least) that’s a big one. How full is the walk-in, and are things covered and labeled? Nothing worse than hitting the weeds on a Friday because someone let last night’s sauces go [...]
Croque(-Madame) the RIGHT way
May 24, 2009 By 10 Comments
The “Guilt Free” Trap
May 17, 2009 By 2 Comments
Ahead of my Seven Misconceptions talk (and post), here’s an example. We’re at the Palo Alto Farmer’s Market where some guy is selling “Guilt Free, Organic” sausages. “Cool,” I think, and ask him where his meat comes from. Sausages are usually mostly pork, so I expect a hog farm somewhere in the Sausalito or Tracy [...]
Search terms that didn’t satisfy
May 11, 2009 By Leave a Comment
The following search terms were used to find this site. They didn’t lead to anything people were looking for: “Why does my chef scream so much?” – maybe because you’re googling from your iPhone instead of working? “Rachael Ray Sex Tape” – ewwwww, just ewwww. “culinary school smoking pot” – guess ‘smoking hot saute pan’ [...]
