If you have been in any professional kitchen, chances are you have heard a few f-bombs dropped here and there. Today I throw the question at you: Do you allow swearing in your kitchen?
I admit it, I have a mouth like a trucker.
I get wrapped up in what I am doing, and sometimes I just let my...
Hey all there out in ChefTalk land!
I have recently created a survey for chefs and culinary professionals, and I was wondering if you would take a couple minutes out of your busy day to complete it. I know we are all super busy, but it is something that I am trying to get off the ground, to...
Hello there everyone!
I am in the market to get a new instant read thermometer, and I'm looking for some feedback.
I was looking at this one:
It's a bit expensive, but it looks a lot more rugged than the ones that I've been breaking.
What thermometers do you all have? I am looking for any...
Chef Batali -
First, let me tell you that you were an inspiration to me when I went to culinary school, and ultimately apprenticed back in the late '90s. I absolutely loved watching Molto Mario, and how you cooked and taught your guests on the show.
I have embraced the philosophy of Italian...
I have a Chef de Cusine who is arguing with me over whether I should calculate rotten beef trim as waste.
His idea is that the beef is already calculated in cost on the plate... so it should be free.
I am saying that usable trim is not calculated against the plate, as it is usable.
I would like to take a minute to introduce myself to everyone here. I am Jason Sandeman, AKA the WellDoneChef.
I have been cooking for as long as I can remember, I started getting paid to do it when I was 13. Almost 20 years later, I am still at it.
I love cooking, and writing, so I also...