Hey guys! I'm back after some two years. I hope you've been fine!
Recently I've been thinking about organizing a series of whisky tasting dinners for a few of my friends (around six people) and would like to hear your opinion. It's a bit of a long term project, it's not going to happen in the next few weeks, but I need to start the experimentation and planning now.
My idea is to concentrate on single malt scotch (for now) and prepare a three-course dinner consisting of an appetizer, a main course and a dessert. The trick is that each one of them has to match the whisky. I plan to choose just one bottle for the whole meal and try to come up with three courses where each would complement (or contrast) the whisky in a different way.
I know it's more customary to match a different whiskey to each course, but buying three bottles would probably be financially unbearable for us - one is enough. This of course makes the planning and matching much more of a challenge, but also adds to...
I have been working on a cookbook on some of the recipes that my clients have requested again and again, and I have run into a little dilemma.
how do you attribute recipes that are based on recipes from a foreign cookbook?
Example: I have a recipe for Sichuan Chicken Wings that I got from a cookbook that is written in Chinese. the recipe that I use has changed a little from the one in the book, but not much. I would like to add "based on" or "adapted from" credit for the recipe. I translated the recipe and as a result changed the wording of the instructions and added amounts for items that had no amounts with them
even though it sounds slimy, is that enough not to attribute?
Hey all, traveling through Europe this summer and want to do some stages. I have NO desire to work at a 2 or 3 Michelin star place (peeling potatoes and picking herbs and flour petals while getting talked down to for being American isn't my idea of fun or useful). What I'm looking for is small, out of the way places that you've heard of, or eaten at....basically the more charcuterie hanging in the rafters the better. Also "forage to table" is huge for me so I'd love to see how it's done (and what is found) in other parts of the world.
I'm gonna be all over Europe for almost 2 months so no place is irrelevant! All input and advice is welcome. Thanks in advance for the advice and I'll even take any criticism....A good chef should take both regularly!
Full disclosure I'm not rich or even well off. I went sober and saved every penny I used to spend on "the chef life style".
So I'm 18 and really love to bake and I am thinking about going to culinary school to major in baking and pastry arts. How long should it take to finish school for the best possible career and what kind of jobs can you get right out of culinary school. I am also curious about the starting pay.
Hi everyone. I'm an 2nd year apprentice chef. About 9 months ago, I had to leave my apprenticeship.
I was doing an apprenticeship that was in-house training. This meant that, my theoretical work was done like correspondence and the practical training was done within-house. I wasn't school trained.
I completed my 1st year without any problems. Half way through my 2nd year, I had a change of head chef and some of the other chefs left the kitchen. My practical training stopped. I continued working hard and completed my theoretical work. I was told by the head chef that I had to train myself in the practical work, either at home or looking stuff up online. It was either that, or I leave, as he didn't have time to train me. By this time, 6 months of my second year had passed, and I hadn't had 6 months worth of practical training. The type a normal apprentice got if they went to school. I tried to teach myself, but given the choice of teaching myself, or leaving, I chose to leave...
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