Sun, Nov. 26th, 2006, 01:52 pm
Hi, I'm new here both to this community and the whole livejournal thing. I just wanted to say hi and tell you that I'm very excited to be a member of this group. I look forward to exchanging my ideas and thoughts with you all, and reading some of yours as well. :) Nice to meet you.
I have done a bad
I have forgotten to stop being a chef once I left the kitchen,
to leave all the problems of the day at work,
to change my very being,
back into a patron.
I re-entered a place full of the unknowing,
It is like Clark Ken tell people what it's like to be Superman.
I am planning to do a dish with duck Confit, the question is,
How much fat can be rendered from lets say a 4 lb. bird?
I know that I need at less 2 lb.'s of it, can I get it from one bird or do I need more.
Mon, Nov. 21st, 2005, 08:57 pm
jrad: (no subject)
I think people might get frustrated always having to wait for their messages to be moderated.
Mon, Nov. 21st, 2005, 06:33 pm
Whats on the menu for thanksgiving this year? In Canada we had our thanksgiving last month, but I have some American friends comming up this week. So I am planning on preparing thanksgiving dinner for them. Im not completely set on my menu. Probably a turkey, brined overnite in water, seasalt and brown surgar. Then roasted with lots of garlic and some white wine. Ill probably make some sort of stuffing. Basil and butter steamed carrots. Mashed potatoes with the peels still on. Cranberry sauce. some type of bread or buns. Cheese and pickle plate. Im not sure what to drink yet though.
So what have you been planning?
Wed, Nov. 16th, 2005, 06:38 pm
jrad: new one!
hey, im 22 and have enrolled into a culinary arts school in Canada. I have spent the last 3 years travelling the world, mainly the USA, playing in a band. In this time I have had the opportunity to taste a lot of great food from all over. With that has been many awful food experiences. This has enforced my love of cooking and serving good food. So yeah, thats a little about me.
Hi. I'm looking into going to culinary school after I finish my B.A. in May, and I'm having a lot of trouble finding objective information about different programs. The only people I've talked to who can even begin to answer my questions about culinary education teach or work at the schools I've received brochures from, and I'm not willing to give them the complete benefit of the doubt.
My question, simply put, is this: Is attending a private culinary institue really worth the exorbitant tuition? I live in Portland, home of the Western Culinary Institute, an affiliate of Le Cordon Bleu; their program seems top-drawer, but they charge over $40 K for the whole shebang, not including room and board. I would, however, be willing to relocate to Seattle to attend the renowned culinary arts program at South Seattly Community College, which is accredited by the ACF but not affiliated with any haute cuisine brand name. As a community college, their tuition would amount to approximately one tenth of that charged by Western Culinary; however, they don't give off the same prestigious airs, even though their placement rate is 95-100%, comparable to- if not better than Western Culinary.
In general, is the education and assistance one would receive at a private culinary institute ten times better than what is offered by community college programs?
hey im new here...im glad that i can find some people who have the same interest as me..and that i can ask ?s...and hopefully someone will answer me...i want to become a chef..i dont know what kind ..i just love cooking and im really good at it..and ive been cookin since i was really young with my mom...i dont know where im goin to go for college...i want to go somewhere in arizona or close cuz my family will be moving to arizona and i still want to be able to see them...but how do you get into college as far as grade wise...do u need a certain GPA to get into culinary school..but i know this is what i want to do for a career so any tips, suggestions,and facts would help me soo much THNX :)! XoXo
quick intro: im a 22 year old culinary graduate who is a chef in southern LA
now for the question:
does anyone know the honey equivelant to sugar, like 1 cup of sugar equals "X" amount of honey? I vaguely remember reading about it somewhere but all my sources tapped out, any help is appreciated
i'm a professional cook that's looking for great places to eat in chicago.
any suggestions would be appreciated.
also, i don't mind high priced menus if the food and wine are worth it.
so please give me your favorite "hole in the wall" restaurants that i wouldn't know about otherwise! :)