Since it came up tonight, here’s my tried-and-true 8h cheese curd recipe. If you’re adept at making curds, you might remember the 12-16h wait while the curds are pressed. That’s something we found more or less unacceptable, since we had to set up the curds while staff was still in the kitchen and had to [...]
It’s not what you know…
January 13, 2010 By 1 Comment
Yo, Chef, GM, dude working in hospitality. Jonas here. Got a question for you. Ready? Ok, here we go. Let’s say you feel stuck with your business. Let’s say you want to reach the next level. Maybe expand, maybe just attract more diners. Or, maybe, you want to revamp your menu, save money, reduce waste, [...]
