Posted in Ask a Chef, Cooking School, 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, 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: thereâ??s no such thing as a CHEF school. The word means â??chiefâ?, in charge [...]
Posted in Ask a Chef, Cooking School on October 19th, 2007 5 Comments »
Iâ??m amazed how loosely the media uses the word chef. The Food Network show Top Chef showed a dozen young â??chefsâ? blind-tasting 30 ingredients or so, and the winner of the competition was only able to identify 4â?¦most, in shame, less than 3. Chefs indeed! Culinary schools claim they train people to become chefs. Well that is bogusâ?¦
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