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    • 1.

      Don't Be The Belgian Chef a Tale of a Plunge Into the Abyss


      by Josh Stone - 2006-11-29
      At the top of the kitchen career chain lies the Executive Chef position. The executive chef is the general of the kitchen troops, overseeing and deploying the kitchen staff in it's day-to-day operatio...
    • 2.

      Ideas for the Banquet Chef


      by Josh Stone - 2006-11-29
      Like a good book, a good banquet is so much more than a meal for a crowd. The planning and execution is a task for the master idea-maker. Pulling it all off requires a cast and crew rivaling the filmm...
    • 3.

      How To Make it in Catering


      by Josh Stone - 2006-11-30
      The business of catering itself is pretty routine once you get the business going. A caterer is simply a restaurant in which every order is delivered. You'll have the usual concerns of food preparatio...
    • 4.

      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...
    • 5.

      Head Cheese


      by Bonita Anderson - 2006-11-30
      This is the time of year when head cheese seems to be popular. We always have it around the holidays. Most of the stuff found in supermarkets does not compare to the home made kind. Most store bought ...
    • 6.

      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...
    • 7.

      How To Render Lard and Why I Do It


      by Bonita Anderson - 2006-12-01
      The lard you can render from the fat of one pig is far superior than the stuff that has preservatives added. I am not a fan of chemical anything in food. I prefer my food to taste as pure as possible ...
    • 8.

      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...
    • 9.

      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...
    • 10.

      Know The Difference Between Cooking a Domestic Goose and a Wild Goose


      by Bonita Anderson - 2006-12-06
      Sometimes I am presented with a Christmas goose to cook. Usually it is plucked and oven ready. A goose can either be dry plucked or dipped in hot water until the water penetrates to the skin. I would ...