Seasonal

As we face the waning days of summer, it’s time to remember that  cuisine is seasonal, regardless of how homogenized North American chain restaurants try to make it. As we start the slow transition into cooler weather, you should start to adjust your view of your menu. Even the most ordinary restaurant menu can be [...]

Quick tip

Always read the name on the credit card and always look at the signature block. Why? No, you’re not going to bust them if they haven’t signed it or compare their signature on the chit. The first thing that you are going to do is see if it’s the wife’s name (assuming that it’s not [...]

New York Chef/Restaurateur David Bouley on Charlie Rose

An interesting conversation with David Bouley. On his time learning about Japanese cooking – “We made dashi for three days”. There are some interesting things said about the importance of nutrition and the use of artisan ingredients. Definitely worth a view. I presume that this will show up on Rose’s website shortly.

“A sin would be to mistreat the dishwasher” – Ferran Adria…

…from the latest episode of “No Reservations”, Anthony Bourdain’s  TV series. The show focuses on the closing of Adria’s famed 3 Michelin starred restaurant, El Bulli. This is so true. There is no more integral cog in the wheel of the restaurant, and the least paid, than the dishwasher. I’ve said as much in previous [...]

Article on Jacques Pepin

http://yhoo.it/pxQUhM If you are interested in cooking and don’t own copies of “La Technique” and “La Methode” ( both books that I’ve reviewed), you are missing key foundation pieces of a basic culinary education. Seriously.