Turkish chef Burak Özdemir uses ostrich eggs in his dishes. He fries steak with the eggs for one massively ..
ON THE LINE The “line” is the kitchen space where the cooking is done, often set up in a horizontal ..
What does it mean to 86 a dish? A person? Yourself?? Chefs consider the depths of 86’d despair in a brand ..
How often do you (chef, cook, manager, owner, server, bartender) think about the person, standing by the dish ..
The cadence of orders in a busy kitchen seems unrelenting. A staccato clicking from the point of sale ..
A few years back I read of an interview with a prominent chef who was asked: “what is the difference ..
First and foremost allow me to congratulate you on accomplishing a significant goal: completing your ..
Well, we have done an excellent job of raising the respect for cooks and chefs in America. I can still ..
Here is an amazing infographic from www.honestbeef.com showing how many steaks there are in a steer(Based ..