Blog Archives

How to Cut a Pepper

Peppers, especially colored, are extremely expensive. I often see my staff discarding portions of the pepper that could easily have been utilized. This video will demonstrate how to cut a pepper properly so that there is zero waste.

Tagged , , , , , , , , , , , , , , , , ,
Knife Skills

Proficient Knife Skills are essential if you want to be an effective, and safe cook in the kitchen. Bad habits can be developed if these skills aren’t taught early in one’s career. Proper knife skills will provide you with a solid foundation in making you a successful culinary professional. Click on the link below for my demonstration.

Tagged , , , , , , , , , , , , ,
Kitchen Myths

Kitchen myths debunked.

Tagged , , , , , , , ,
Restaurant Secrets

If you’re attending a weekend brunch Saturday or Sunday morning, don’t expect your server to be too lively. It’s likely that he/she was out the night before partying it up. Foodservice employees work hard, and often party as hard as they work- especially on the weekends.

Tagged , , , , , , ,
Opening a Restaurant

There have been many additions to the Regent Square dining scene over the past few years. For the most part, the private business owners who have chosen to start a restaurant in the east end have been successful. So, what does it take to be a restaurant owner?

Opening a public business, especially a restaurant can be a complicated process, and risky endeavor. There are many factors to consider; let’s examine a few.

Tagged , , , , , , , , , , , , ,
An Open Letter to all Chefs

Not all chefs are created equal- some are jerks. As a matter of fact, that’s become the exception these days. If you’ve had the opportunity to catch any recent TV shows on Fox (or any other food channel), you’ve probably noticed that being nasty has become chic. So, what excuse do certain chefs have for poor behavior? None.

Tagged , , , , , , , , , ,
Chef’s Refrigerators

What Chefs keep int their refrigerators.

Tagged , , , , , , ,
All-Clad Cookware

People are constantly asking me what type of pots and pans to buy. It’s never an easy question to answer, but there are some suggestions that I can offer. First of all, try to stay away from aluminum- it’s an unfriendly cooking surface, and can contribute to the discoloration of sauces. Try to stick with stainless steel that’s at least 1/8 of an inch think. Next, look at the base of the handles- what type of fastener is used to connect the handle to the pot? If it is simply spot-welded, don’t buy it. Although these welds are for the most part effective, they can corrode and become unstable. Imagine yourself carrying 30 pounds of boiling water, only to have the handles fall off- not good. There should be some type of fastener that goes through the pot, and the handle like a rivet or screw, also stainless steel. Many top-end companies have started using copper with stainless steel in the fabrication of their cookware. Copper is an excellent heat conductor, but can also add significant cost to your purchase.

Tagged , , , , , , , , , , , ,
A Chef Will Never Say….

You will never hear a Chef say…

Tagged , ,