March 21, 2010
Mise en place
A fancy French term that the Culinary Institute of America defines as everything in place. Essentially, it is a chef’s way of knowing he has his shit together for a service. All of the items and food stuffs he or she might need during a lunch or dinner service is prepared and close [...]
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January 27, 2010
It has been a while since I’ve made a big pot of chili, so I thought that would be a great project for the return of winter. I looked at a few recipes, but none caught my eye so I just went to the store and grabbed a few things to add to the 2 [...]
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