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  1. bambam7

    First Interview for Culinary Position/Line Cook

    Hi all, So I am not a chef, and I have never worked back of the house in a restaurant. I love food and love to cook at home, (and I do, a lot--have a food blog and all that) but I am not formally trained and I have zero professional experience. I know I am lucky to have an interview for a...
  2. bambam7

    Escoffier

    I am reading this but I am already stuck on the basic white consommé. I am not sure I understand the technique. Would someone care to put it in layman's terms? It seems that you are to boil the initial ingredients, then strain, then pour the strained broth over the bones (gelatinous bodies?)...
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