Welcome to In The Fire
Baptism by fire is a concept that many of us–both in and out of the kitchen–have experienced personally. The professional chefs who write these articles love the challenges and thrill of learning, creating, teaching, and sharing practically everything culinary. They're not throwing sparks; they are standing in the fire--and loving it. Whether you are a professional chef or would like to become a chef or just enjoy the art of food and cooking, we hope that In the Fire will inspire you.
By using gluten substitutes such as xanthan gum, chefs are increasingly adapting their menus to accommodate individuals with gluten-free diets.
Lettuce grown on rooftop gardens. Children's meals that include fresh, whole foods. Fish species whose harvest doesn't damage ocean ecosystems.
While people have always hunted wild animals for survival, eating exotic meat for pleasure and profit has become a growing culinary trend across the globe. Foodies, activists, inspectors, and restaurant owners all have different opinions about whether eating exotic meat is right or wrong.
Sustainable cooking. Clean cuisine. Call it what you will, but cooking with a conscience has struck a chord with chefs and, in turn, their clientele.
Catering trucks and street food don't have the best reputations. In the past, you could count on food trucks to serve up suspect tuna salad on stale white bread with limp lettuce and coffee so strong it could strip the paint off your car. Today's trucks, however, take a much different approach.
There's no question that opening restaurants has been difficult over the past year. The balance of who is going to make it versus who's going to fold has many chefs contemplating their futures.
One of the top ethical questions in the cooking world today centers on how we should nourish our bodies. In a world where more and more of our food is industrially produced using chemical enhancers and pesticides, many have turned to an organic diet.
In order to make smart choices regarding salmon consumption, you need the facts about farmed and wild salmon.
Ice sculpting has become a multi million dollar industry. From buffet accents to individual serving dishes, it's come a long way baby! Years ago brides looking for swans and hearts for their weddings were the bulk of our work. Now our clients range from Aerosmith to ZZ-Top.
If you've been paying attention at the grocery store lately, you've certainly noticed that the shelves in the sugar section have been inundated with new products. The recent barrage of granules, crystals, flakes, and powders has made it challenging to distinguish one sugar from another.