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...
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...
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...
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...
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...
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...
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...
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 & ...
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...
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...