I too am not a chef but I believe that in order to fully understand the environment you are going to be in, the best experience is a hands on experience. If you are in doubt as to your abilities to run a kitchen, start running a small one. Once you get the hang of it, explore bigger better...
I agree with our chefs here. Restaurants usually serve a variation of a dish, so you are right about the "added twist". Incidentally, I am not a chef but learned how to cook by watching our chefs in action :)
you can go to: http://www.diabitieslife.com/diabetes/magazine/edition/Diabetes-Diet.htm
there are a lot of articles and resources there on what you should know about cooking for a diabetic person.
Hope this helps!
I guess this is because of the health craze too. Nowadays people are more conscious about what they eat, how its processed and where it comes from. Farm to kitchen places is a good way of ensuring that you get healthy food.
I usually tip 15% regardless of how the service was(except of course in extreme cases where the staff yells at you etc). I used to wait tables and its like my way of giving back to the wait staff coz being a waiter can be hard!
When service is really really good then I leave a 20-25% tip. :)
Im a great fan of home remedies, but I dont have one for hyperacidity...
Please give me some suggestions. I usually get acid reflux when I overeat... or if Im stressed... which means I get it a lot! LOL!