an old boss years back told me:
it takes all your life to learn how to cook
and 15 minutes to become a chef (basically a job interview)
anyone can hold the title ,
whether they are slinging buffalo wings in their small make shift kitchen in a pub, pureeing soup and entrees for people in a...
for a pound of pasta
saute about a quarter cup of pancetta or bacon in a large skillet
until it render off the fat and starts to crisp
add some fresh ground pepper and 2 minced shallots or half a red onion
cook a few minutes more and deglaze with 1/2 cup white wine, add a small amount of...
expect to work alot
but if are not in the business you
should get a job to get experience
as far as keeping the recipe from employees you can do a premix of ingredients (like sugar, salt yeast already weighed out in plastic bags for the pizza dough and maybee the spice mix for the pizza...
those are pretty heavy flavored apps
and a progression should be light to heavy
but being on a budget you cant pull out much more bells and whistles
try some value cuts like flat iron steak or terres major
chicken was mentioned................
pork loin or tenderloin is reasonable and...
any one doing anything with tapioca pearls????
I saw keller use it years ago and didnt want to jump on that trend
but now seeing more and more pop up
I have done a few calcium chloride-sodium alginate pearls but alot of labor
just for a wow garnish ( its great if you have a tasting menu)...
try making dessert tapas even a few petit fours
using a sponge cake you could make a few variations
tiramisu, layered with citrus butter cream, choco mouse
maybe a few mini strudels, nice when they see you can work with puff
or filo dough,
a few dessert wontons or empanadas with cream...
its something that happens in this buisness
I think some happens because of marketing ploys
chilean sea bass isnt a bass
most sushi restaurants use tilapia instead of snapper
but its a matter of ethics if your misleading the customers
Some Italian restaurants use pork tenderloin instead...
unless your a superstar chef, most publishers wont touch new cookbooks
and color pictures sell cookbooks
look into on demand publishers
I am working with one
and it is reasonable if you have it ready and are computer savy to save formating charges
there is a bunch look into this one
just did my first "Naked Sushi " event
well pretty well, good turnout, DJ and overall fun night
except the girls complained the wasabi and sriracha burned their skin
heres the first batch of pix
Online Photo Filer Gallery FilmStrip
ebay is always an option
but i was considering selling invoice and food cost collections
and recipes archives
by going to food shows and selling them there
you can print them on demand at instantpublisher.com
best of luck
it takes all your life to learn how to cook and 15 minutes to become a chef
a job interview
i think a good chef should love to cook and put out good food
and train and inspire his staff to do the same
after that a good chef should be conscious of his food and labor costs
after a while it...
thats a double edged sword
just to follow trends for the sake of it isnt always smart
if the customers dont go for it your not making money
I havent even seen any practical dishes in art culinaire
they have just been way out there and its great for show pieces or to show your technical...
you know what someone told me a long time ago??
it takes all your life to learn how to cook and master it
and 15 minutes to become a chef ( a job interview and title)
I try and educate people and share what I can, but hard work and sweat is the only way to really succeed in this buisness