I'm putting together a list of recipes that only master cooks take on once they're at the highest levels. Dishes where the sauce alone can take two days. I need recipes that aren't new (aka it requires a magnetic cooktop) or too non-western. And I'd love if there was anything that had some history (though in general if it's a dish over 30 years old, it's going to). As in "It was prepared once for President McKinley...who fired the chef." Ideas? [more inside]
posted by rileyray3000
on Jul 29, 2014 -
One of my former English students from Toulouse, France is now attending Anne-Sophie Pic's culinary school and hopes to find a job in the U.S. in a couple of years. He has asked me for advice on how to go about that, avenues he should pursue, the kind of Visa he should get (before or after he finds a job?), so now I'm asking for you--- any advice or personal knowledge for fulfilling this dream of his?
posted by la_rousse
on Jun 12, 2014 -
Calling all professional cooks -- My brother has found himself transitioning from the wait staff to the kitchen and is hoping to make his way to the sous-chef position. He's very enthusiastic about this and I'd like to give him a gift for his birthday to support this new endeavor. [more inside]
posted by amanda
on Apr 14, 2014 -
I am organising a specialty holiday in Malaga, Spain for a fortnight this September. An awesome chef has come on board. Now what? [more inside]
posted by Mistress
on Jul 24, 2013 -
Help me organize a food contest for professional cooks! The goal is to gather a number of regional cooking professionals and have them cook their version of a regional favorite food (already predetermined.) There would be a few celebrity judges and a few people who are pretty knowledgeable about food. The contest would be public and there would be a few recipes.
How would you suggest this be done? What should be included? What should be avoided?
posted by Bunny Ultramod
on Apr 24, 2013 -
My love has begun getting her foot in the door in the restaurant industry and working some kitchen shifts. Currently she brings her knives to work wrapped in a towel and rubber bands. I'd like to get her a nice knife bag/roll and have it monogrammed. I need advice on good brands/places to purchase this/what to look for! Any chefs/cooks out there have any recommends? Online stores or San Francisco shops preferred.
posted by matt_od
on Jan 22, 2013 -
I have 8-10 Bud Light beers in cans left over from my New Year's party. I'm not going to drink them... but can I cook with them? [more inside]
posted by 1f2frfbf
on Jan 4, 2013 -
Elegant, healthy, protein-filled vegetarian recipes for the complete novice. I am cooking challenged! [more inside]
posted by 3491again
on Aug 13, 2012 -
Please help me find videos of chefs cooking (not performing) and/or a real, working restaurant kitchen. [more inside]
posted by underthehat
on Jun 6, 2012 -
Recently I've been considering starting a small personal chef business. I was hoping there might be some personal chefs here on MeFi that could offer me some advice/tips. [more inside]
posted by ISeemToBeAVerb
on May 1, 2012 -
Have you read the book, Blood Bones and Butter by Gabrielle Hamilton? Why are some people so adverse to pity-parties? [more inside]
posted by Fairchild
on Jul 11, 2011 -
GiftFilter: Help me think of some great gifts for an outstanding amateur chef. I want it to be outstandingly awesome and useful but something that the recipient would never have gotten for themselves.
posted by the NATURAL
on Dec 8, 2010 -
What's for dinner? I am a reasonably skilled home cook whose skills fall into that grey area between "velveeta tuna cassarole" and "foie gras terrine with fermented plum gastrique;" my culinary skill has never failed to impress dates raised on the former, but this weekend I'm supposed to cook dinner for an experienced executive chef and I'm terrified.
Suggestions for dinner, dessert, and an accompanying cocktail requested. [more inside]
posted by Juliet Banana
on Sep 22, 2010 -
My brother is back in Chicago and looking for a job, preferably in the culinary world. But he's also looking to move away from retail and restaurant work, and is both unsure what's out there and wondering what other kinds of education he could do to improve his future prospects. Any suggestions? [more inside]
posted by Madamina
on Sep 20, 2010 -
I am a 32 year old amateur chef in the UK. If I wanted to become a professional chef, Where would I start? [more inside]
posted by cilantro
on Jun 29, 2010 -
I'm trying to remember the name and author of a book. I used to own it. It's about a journalist who goes to -- I think The American Culinary Institute -- or some other such school, to learn how to be a chef. [more inside]
posted by PersonAndSalt
on Jan 15, 2010 -
How can I find a chef/cook in Amsterdam to cook in our apartment one night? [more inside]
posted by davidvan
on Aug 12, 2009 -
I just got a job as a chef's apprentice, and I'm trying to collect scholarly culinary resources I can use to help me with my studies. So far my instructors have recommended The Professional Chef
textbook put out by the Culinary Institute of the America and The Food Lover's Companion
. Are there any other websites or books that are essential for would-be culinary professionals trying to learn a little more of culinary science, history, and cuisine classique
? [more inside]
posted by schroedinger
on Feb 21, 2009 -
I want to become a better cook, is chef school the nuclear option?
As a child, my mother insisted that I do the eating and not the cooking. Despite her best intentions, I ended up quite clueless on how to cook. In college, I improved by cooking for myself and quite enjoyed it.
I just graduated from college and I'd like to pick up a tangible skill on the side and attend chef school. The reason is because I've only been cooking for 2-3 years and would like to improve faster than the oh-just-keep-at-it-and-it-comes-with-age-and-experience rate.
posted by bodywithoutorgans
on Nov 20, 2008 -
So my wife is going as Chef to the Rock Star themed potluck I previously asked about
. Now we have to come up with a recipe for Chocolate Salty Balls. Anyone have a recipe for a sort of insanely good trufflely chocolate ball that we can lightly coat in some good salt? What would be a good salt to use? [more inside]
posted by Jupiter Jones
on Oct 17, 2008 -
Why is it that one often sees professional chefs outfitted in pants with ridiculous (some might say ugly) pattern prints such as these
? Is there some logical explanation that I'm not aware of or do these chefs just have exotic taste in fashion?
posted by iamisaid
on Aug 7, 2008 -
Where can I watch the Top Chef finale in Chicago tomorrow night?
posted by wordsmith
on Jun 10, 2008 -
What has been your experience working as a baker, sous-chef, pastry chef, or on prep staff in a bakery or restaurant? What was the job like? The hours? What skills did you need to know before being hired, and what was OK for you to learn on the job? Did you have any significant professional training before beginning, or was it all self-taught? I have discovered a love of baking and cooking, and am considering going into the field for a couple of years. Is this feasible to do so without culinary school? [more inside]
posted by schroedinger
on May 28, 2008 -
Where can I find quotes of Anthony Bourdain's descriptions of his hangovers? Especially from his series, "No Reservations" on the Travel Channel.
posted by KrustyKlingon
on Nov 13, 2007 -
I've had this wish for a long time to have one self-prepared food item that is just extraordinary. Can you help me find a recipe that I can make that will 'wow' anyone I make it for? [more inside]
posted by Kickstart70
on Oct 7, 2007 -
This may be a debatable issue, but does anyone know if, when repeatedly referring to a chef, you should call him Chef Smith
? I assume just Smith
would be fine, but is Chef Smith
wrong? or is Mr. Smith
Looking at you, Languagehat.
posted by OrangeDrink
on Jun 12, 2007 -
Aside from the standard knives, what would be a good gift for a student off to culinary school? [more inside]
posted by garbo
on May 28, 2006 -
I'm looking for a great chef's knife. I'm getting married soon so we're registering for gifts. My fiancee and I already have a decent set of knives, but I want a really fantastic chef's knife. While poking around on Alton Brown's site, I noticed his glowing
for Kershaw Shun knives. Does anyone have any other opinions or recommendations?
posted by zsazsa
on Mar 13, 2004 -