I'm a lazy cook so instead of going out and buying all of the suggested spices for this butter chicken recipe, would it still taste good to use Penzey's chili powder and smoked paprika?
Hi! I'm hosting a dinner party. One of the attendees is a professional chef. MeFi, what do I feed my guests? [more inside]
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]
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?
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. Thanks!
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]
Elegant, healthy, protein-filled vegetarian recipes for the complete novice. I am cooking challenged! [more inside]
Please help me find videos of chefs cooking (not performing) and/or a real, working restaurant kitchen. [more inside]
What are the reasons cheese is seemingly so infequently used in "gourmet" cooking? [more inside]
What to cook for a chef on a hot summers day? [more inside]
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]
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]
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]
Did your fraternity / sorority have a full-time chef? Is this as common as my wife thinks? Read on... [more inside]
What cooking secrets take your food to the almost-pro level? [more inside]
How can I find a chef/cook in Amsterdam to cook in our apartment one night? [more inside]
Where can I find hands-on and *cheap* cooking classes in New York? [more inside]
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]
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. [more inside]
Best message board for an aspiring cook? [more inside]
How do I choose a great chef's knife? Feeling overwhelmed by all the choices. [more inside]
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]
I want to make easy and tasty international recipes [more inside]
How do you avoid chef's stomach? [more inside]
Help this impatient person learn how to cook from a book. [more inside]
Help me learn to cook like a pro. [more inside]
Aside from the standard knives, what would be a good gift for a student off to culinary school? [more inside]
I'm looking for a poster that used to hang in my grandmother's kitchen. [more inside]
What is the best way to learn professional level kitchen knife skills? [more inside] [more inside]
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
shill endorsement for Kershaw Shun knives. Does anyone have any other opinions or recommendations?