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  • culinary

    • 1.

      All About Prep Chefs


      by Josh Stone - 2006-11-30
      The prep chef is the lowest chef on the totem pole, doing all the grunt work before the Artiste de Culinaire strolls in and makes the cooking magic happen. A person could probably make a good career o...
    • 2.

      All About Becoming a Sous Chef


      by Josh Stone - 2006-11-30
      A sous chef is a ranking on the chef hierarchy just below an executive chef or chef of cuisine. The word "sous" is French for "under", related to the word "sub" in English; so a sous chef is second-in...
    • 3.

      Quick Tips for Line Cooks


      by Josh Stone - 2006-12-02
      A little list of the tips for line cooks that they tend to glaze over in culinary school…How to steam milkStart with a cold metal cup with a handle on it, a steam wand on an espresso machine, an...
    • 4.

      The Private Chef's Guide to Online Marketing


      by Josh Stone - 2006-12-04
      The Internet and any kind of direct-hire or freelance work go hand in hand. More and more, consumers are adapting to the Internet as the way to find what they're looking for. As a private chef for hir...
    • 5.

      Do You Know Which Culinary School Is Best Suited For You?


      by Arindam Chattopadhyaya - 2006-12-26
      By the end of this article, you should have gained enough new knowledge on how to choose correct culinary school for you.USA and UK has many culinary schools and the job market in this area is very ho...
    • 6.

      Nine Facts About Fiber


      by Barnabas Ng - 2006-12-29
      If you've been looking for a way towards a high octane diet, you'll find fiber to be exactly what you need. Even though research has shown fiber to be powerful, many people aren't taking this nutrien...
    • 7.

      The Growing Job Opportunities for Cook and Chef Careers


      by Josh Stone - 2007-01-10
      The US Department of Labor reports that there should be plenty of job openings for chefs, cooks, and food preparation workers through 2010. Many current cooks are reaching retirement age or are leavin...
    • 8.

      French Recipe For Roasted Pumpkin, Onion And Cumin Parcels


      by Jo-Ann Gaidosz - 2007-03-22
      Ingredients Makes 8 v 1 large onionv 200g pumpkin fleshv 4 tbsp olive oilv 1 sprig of rosemaryv 2 cloves garlicv 1 tbsp fresh pestov 1 tsp cuminv 4 sheets of spring roll pastry, 20cm x 20cmv salt & ...
    • 9.

      Good Resume Karma for Hospitality Workers


      by Josh Stone - 2007-04-03
      So, you've done your turn in the trenches. You've been a busperson, head waiter, bartender, host, and what-not. After ten to twenty years, many hospitality workers, feeling burned-out at the late shif...
    • 10.

      Starting a Hospitality Career


      by Josh Stone - 2007-04-11
      To start out on a realistic note, working as a professional in the hospitality industry is no easy living. You are going to work long hours around the clock. You will most likely work weekends and hol...