10. Save time by boiling water before you add it to what you're cooking. When a recipe (like soup or stew) calls for water to be added part of the way through, boil the water first. Adding cold water will slow the whole cooking process way down. From Omar Powell, chef at Sugarloaf
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1. You don't need to go to culinary school. I was studying English lit in college and I had the summer off so I started working at a restaurant. I started by cutting vegetables and doing a little meal-prep work, and they moved me up as I progressed. I dropped out of college and moved
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When people are thinking of taking their first steps into kitchens, many around them are quick to give advice. They will warn of the toil involved, the strength of character and the stamina that is needed, the long hours... But however much warning is given, one is always quick to
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When I was starting out my career as a chef, I spent some time working in Michelin-starred restaurants – boy, is it a great way to get a grounding in cooking. Cooking under pressure with experienced, grizzled chefs could not have been more of a difference from the safe environment of culinary school. With the standards
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Whatever level you’re at, if you’ve worked as a professional chef for any amount of time you are no doubt well aware of how hectic and stressful a job it can be. Long and intense hours can really take it out of you, so it is vital that you get
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What do you know about chefs? Apart from the fact they work long hours and work with food, there's a lot to know about them. Here are some interesting facts about chefs: 1) Possess A Wide Knowledge On Different Food Cultures Quite a lot of chefs attend culinary school or travel abroad.
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When you acknowledge, as you must, that there is no such thing as perfect food, only the idea of it, then the real purpose of striving toward perfection becomes clear: to make people happy, that is what cooking is all about. - Thomas Keller We're hoping to succeed; we're okay with failure.
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Being a chef today is very different than it was even just a decade ago. Chefs used to be invisible workhorses hiding behind a stove, churning out glorious dish after glorious dish without much recognition from their diners. Today that whole dynamic has changed. Chefs are the reason to go
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He is a beloved, folksy figure who rose from a sandwich shop in New Jersey to become one of America's most famous chefs. In recent years Mario Batali, 57, established himself as a household name with TV shows, 22 restaurants, 11 cookbooks, and a string of celebrity friends. But now the portly,
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