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The Best Of Both Worlds
A chef should be capable of producing amazing savory foods as well as great desserts and breads. Most cooks I know blame their lack of pastry skill on the fact that they don’t like to weigh things out...
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Knife Cuts
Perfect knife cuts are indespensable in kitchen (at least fine dining). Accuracy, consistency is key to success in this technique. While consistency maybe be more important then accuracy, as long as...
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An interesting article for everyone
Why Cooks Are The Hungriest People At Restaurants. This is very true for every place I have worked for the most part.
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Lamb Breakdown
It seems I have been talking about lamb for the last couple of weeks now and I promise I’ll be done soon. But for now here’s two cool links on how to breakdown a lamb....
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Food Trucks, Hopefully A Few Good Trucks Will Pop-up Around Here Soon
The variety of food trucks in CA is amazing. Check it out.
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For those just starting out or are maybe a few years in like me.
For those just starting out or are maybe a few years in like me. I found this on ideasinfood.com who found it from someone else. Please enjoy.
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This Weeks New Dishes
Chiles Rellenos, Cotija Cream, Charred Corn, Pickled Citrus, Avacado, Cilantro Shrimp and Scallops, Loral Rice, Tomato Shrimp Broth, Marinated Tomatoes, Capers, Zucchini, Raw Onion Salad, Blood...
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Rabbit Roulade
Unfortunately I’m Still figuring out my fancy new camera and may have deleted my first few pictures of me breaking down the rabbit and confiting the legs regardless the dish...
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