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 -
3 answers
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!
posted by matt_od
on Jan 22, 2013 -
6 answers
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?
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posted by 1f2frfbf
on Jan 4, 2013 -
31 answers
Elegant, healthy, protein-filled vegetarian recipes for the complete novice. I am cooking challenged!
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posted by 3491again
on Aug 13, 2012 -
22 answers
Please help me find videos of chefs cooking (not performing) and/or a real, working restaurant kitchen.
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posted by underthehat
on Jun 6, 2012 -
10 answers
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.
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posted by Juliet Banana
on Sep 22, 2010 -
57 answers
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?
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posted by Madamina
on Sep 20, 2010 -
5 answers
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.
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posted by PersonAndSalt
on Jan 15, 2010 -
8 answers
How can I find a chef/cook in Amsterdam to cook in our apartment one night?
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posted by davidvan
on Aug 12, 2009 -
1 answer
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?
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posted by schroedinger
on Feb 21, 2009 -
14 answers
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.
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posted by bodywithoutorgans
on Nov 20, 2008 -
23 answers
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?
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posted by schroedinger
on May 28, 2008 -
12 answers
Aside from the standard knives, what would be a good gift for a student off to culinary school?
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posted by garbo
on May 28, 2006 -
29 answers
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?
posted by zsazsa
on Mar 13, 2004 -
29 answers
