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)...
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
going through some of my templates and wonder if I need any new stuff
what do you think chefs need today computerwise
ms word templates with menus and special sheets
excel inventories, spread sheets, preplists, menu costing
training guides, opening and closing...