For the most part the restaurant kitchen is known as a rough and tumble kind of gig. Fire, knives, crazy hours and interesting personalities. But finesse is a key part of the BOH workplace. I am not talking about the kind of serious plating finesse that exists in some kitchens. A delicate and precise hand is necessary in even the most casual of…Continue
Added by Tilit Chef Goods on December 11, 2012 at 10:00am — No Comments
I had an important talk with a cook the other day. What struck me the most was that she has probably never heard what I had to say from anyone else.
For the last few years I have been writing about my industry here at Eggbeater. In some ways I have made guesses based on previous experience, current experiences and what other cooks and chefs have told me the last few years. But it was not until I began…Continue
Added by Roy MacNaughton on June 6, 2008 at 11:22pm — No Comments