Blogs about: Professional Cooking
Featured Blog
Call me Cookie
Mike*, one of our garde manger cooks just took a few days off to help his girlfriend move from Syracuse to Brooklyn. When Mike returned, Javier, the Spanish-speaking pastry cook greeted him with a lo… more →
Have Knives, Will Cook
Call me Cookie
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ayma grup wrote 5 months ago: Mike*, one of our garde manger cooks just took a few days off to help his girlfriend move from Syrac … more →
Zen and the Art of Staff Meal
ayma grup wrote 6 months ago: One of the most difficult tasks in a professional kitchen is the minimization of waste and the effec … more →
No Love for Valentine's Day
ayma grup wrote 10 months ago: Happy Valentines Day. Of course it’s one of the biggest days in the restaurant industry so ye … more →
Reasonable Reservations...
ayma grup wrote 10 months ago: I’ve just returned from work, where the last reservation was for 11:00, closing time. By that … more →
T minus 16 Hours and Counting...
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ayma grup wrote 10 months ago: Well, I headed it off as long as I could, but I knew at some point I would have to work brunch. I … more →
Drats, Burned Again!
ayma grup wrote 10 months ago: Saturday night at work, I almost got a drop of sizzling hot fat in my eye as I was heating up bacon … more →
A Superbowl Sunday, Sorely Missed
ayma grup wrote 10 months ago: Lately I’ve been feeling a little bummed about missing out on time with family and friends sin … more →
Oh, for the Love of Pig!
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ayma grup wrote 11 months ago: So we have a new sous chef at work. He saw a video on You Tube of Chris Consentino making Porchetta … more →
Entre Lenotre
Karen Resta wrote 11 months ago: (Part 2, continued from preceding post) No reason, really – why I should have been repulsed by … more →
Entre Lenotre
Karen Resta wrote 11 months ago: (Part 2, continued from preceding post) No reason, really – why I should have been repulsed by … more →
Gaston Lenotre, A Kitchen, A Chef or Two
Karen Resta wrote 11 months ago: Some people remember the past through things they ate. Memory, place, time, flavor, people . . . all … more →
Does Age Matter?
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ayma grup wrote 11 months ago: I stumbled into a conversation at work recently between my chef and the pastry chef. They were specu … more →
Bye Bye B.B.
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ayma grup wrote 1 year ago: Well, playtime is over and I am starting my first job as a line cook tomorrow. After my recent gradu … more →
Morimoto: The New Art of Japanese Cooking
nooisri wrote 1 year ago: Morimoto: The New Art of Japanese Cooking Morimoto’s cooking has distinctive Japanese roots, y … more →
Ismail Merchant's Florence& Filming and Feasting in Tuscany
angelfashion wrote 1 year ago: A talented film producer adds to his growing culinary work by launching the first of many cook-alogu … more →
The Everything Meals For A Month Cookbook& Smart Recipes To Help You Plan Ahead, Save Time, And Stay On Budget (Everything& Cooking)
angelfashion wrote 1 year ago: You don’t have to order take out every time you don’t feel like cooking–now there’s an easier … more →
Culinary Artistry
angelfashion wrote 1 year ago: If you really find food fascinating–the idea of food, working with food, and the eating of foo … more →
The Best Make-Ahead Recipe (The Best Recipe)
angelfashion wrote 1 year ago: In its many publications and on TV, Cook’s Illustrated/America’s Test Kitchen offers exhaustively te … more →
Garde Manger& The Art and Craft of the Cold Kitchen (Culinary Institute of America)
angelfashion wrote 1 year ago: The leading guide to the professional kitchen’s cold food station, now fully revised and updated Gar … more →
