Is a short-course culinary school worth it? Does it offer any cred toward haute cuisine sous-chef and chef positions, or is it for suckers who'll work at Applebees forever? [more inside]
posted by Netzapper on Oct 17, 2009 - 13 answers

What do good but not great restaurants (2-3 star) do to make their flavors so intense that I don't do in my kitchen? Can I replicate some of those tricks in my kitchen, or is that something that can't be reproduced without mass equipment? [more inside]
posted by philosophygeek on Oct 7, 2008 - 29 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? [more inside]
posted by schroedinger on May 28, 2008 - 12 answers

Where can I find fresh pasta in San Diego? [more inside]
posted by brynna on May 17, 2008 - 8 answers

I always hear that restaurants and pizzerias use super-hot ovens to get that extra-good taste. So how come food for home (recipes, TV dinners, frozen pizzas, etc) always uses the paltry 350-425F range? Why not crank the thing up as high as it will go?
posted by zek on Aug 27, 2006 - 14 answers

Good black beans and yellow rice recipe? It's a little hole in the wall at the NW corner of Broadway and Broome but it's heaven to me. [more inside]
posted by sonnet on Mar 30, 2006 - 6 answers