Back in 2006 I quit my job and went to culinary school in France. I'm English, and had been living in France for 8 years at the time. I always wanted to be a cook, but my mother - herself a Head Chef in a school canteen in a huge comprehensive school - said it would be a waste of my good Public...
Anyone made savory meringue? I'm thinking of making a savory ile flottante with some sort of gaspacho as the sea, but am looking for a way to make non-sugared meringue. I can get Isomalt, which is a sort of sugar without the sugary taste, anyone tried that?
Chef asked me today what I was planning to do once I get my diplome (pass my exam at culinary school) in June. “I suppose you’ll be looking for a post as a Commis somewhere?” he asked.
“Yeah, I’ll be looking around I suppose,” I replied.
“Well how would you like to be a Commis here?” he said...
So after 20+ years cooking with gas, I've moved to an apartment where its use is forbidden and I've bought a four-ring halogen hob. Anyone have any advice/experience to offer? Differences to gas? Any Gotchas? Cleaning problems?
Anyone have any recommendations? Just started at school today and want some software to keep track of what I learn. I have Microsoft Access and see there are a few templates for that, although most seem to be concerned with making pretty recipe cards for printing.
I hadn't realised just how fashionable it is now to give up a career and start over as a cook; I'd have become a fashion model if I'd known.
I've been a journalist for 25 years, working as a gutterpress scumbag tabloid journalist for the UK press for much of this, then becoming a columnist (on...