Posted in Ask a Chef, Cooking School, Features, Kitchen Tools on October 25th, 2007 2 Comments »
We watched this really great movie a while back called “Dinner Rush” - think Sopranos meets Big Night.
There is this really cool scene in the beginning of 5 or 6 cooks juggling a million tasks in a very small kitchen all at once in slow motion. I’ve been there before. Cooking in a professional […]
Posted in Ask a Chef, Community, Cooking School, Miscellaneous on October 25th, 2007 3 Comments »
This is part 2 of the post from Tony Minichiello, Co-owner of Northwest Culinary Academy of Vancouver - Rouxbe’s newest partner. Click [here] to review part 1.
I want to make this clear to anyone considering entering a professional cooking career: there’s no such thing as a CHEF school. The word means “chiefâ€, […]
Posted in Ask a Chef, Community, Cooking School on October 19th, 2007 5 Comments »
I’m amazed how loosely the media uses the word chef. The Food Network show Top Chef showed a dozen young “chefs†blind-tasting 30 ingredients or so, and the winner of the competition was only able to identify 4…most, in shame, less than 3. Chefs indeed! Culinary schools claim they train people to become chefs. Well that is bogus…
Served with a Provençal Bean Ragout made from niçoise olives, jalapeño pepper, tomatoes and lima beans.
Try this recipe at Rouxbe.com
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