I've recently been watching the PBS show "The Mind of a Chef" and noticed the plastic containers the chefs use to store ingredients as part of their mise en pla
I often wonder (in the cases of spanish rice, soup, & bread) if my local restaurants have an advantage over what I can do at home because they're working at
I hope this question isn't too off topic. What does it mean for a restaurant to have a "set menu"? The one I have in mine has three headings wit the description
If you watch video of a restaurant kitchen you always see, sooner or later, a spout of flame from one of the pans on the stove. That doesn't happen when I cook
I am an owner of a small pizzeria. Im noticing my pizzas are coming out "soggy".. The crust and bottom of the pizza is cooking good, nice golden brown. But ther
Is there some other path to becoming a professional chef? If I wanted to teach myself, what would that kind of "program" look like?
I'm not a chef; I'm a (new) waitress and a few days ago a customer ordered her eggs over medium, but she didn't want the yolks runny. She was very insistent on
Just walked past a sushi bar in Bangkok, 20 minutes before closing, no customers but still lots of plates going around on the conveyor belt... so that got me wo
I was recently on a Caribbean cruise ship, and took the behind-the-scenes tour (it was fun seeing an immersion blender the size of an outboard motor!). While we
Some years ago I went to Beijing for a business trip. My chinese hosts took me out for dinner to a restaurant called Green Tea (it was exactly
I've been making my own pizza dough for years but almost always the results are stodgy and thick dough. Ideally I'd like to make thin, crispy
We ordered-in Pho last night, and I got mine with "medium-rare beef". When it arrived however, the meat looked raw (unfortunately I didn't think to take a pict
I've never walked behind the food court in the mall. But just wondering if, behind the restaurants fascia, the individual restaurants are receiving incoming foo
I ordered an egg and cheese bagel from a restaurant. The egg patty was unusually thick, uniformly bright yellow on the outside, and grey on the inside (although
How do I identify restaurants that offer excellent training/education? I considered looking at the number of chefs that learned at a certain restaurant and afte
Is it there a specific category name or whatever, defining restaurants that serve food without dressing, or any kind of food art or dish decoration, despite sti
I am newly working as a prep cook at a restaurant, and one of my tasks is to make mashed potatoes. Right now we don't sell that much (rice is WAY more popular),
I see many French and Italian pastry shops displaying and serving pastries that are filled with creams and custards, but these were not stored
I was reading my local Chinese take-out's menu that somehow ended up stuck to my fridge door and I noticed under their logo a marketing bullet-point advertising