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.
Food-borne illnesses are on the rise, but are often preventable with proper knowledge.
The current economy presents challenging times for the restaurant business. Chef passions, visions, and livelihoods have or could be changed based on the actual dollars being spent dining out. I can say, first hand, I've had to reevaluate how I do business.
Imagine an orb shaped dish brimming with fluorescent orange foam is placed in front of you. As you place the spoon on your tongue, the foam vanishes leaving behind nothing more than the essence of fresh, sweet carrots lingering in the back of your throat.
I invited a very select group to come for a tasting dinner---with the only dialogue being where the inspiration for each dish came from. I wanted to make it clear I was not out to impress anyone, simply to let the food speak for itself. Here's a play-by-play guide to planning your own tasting dinner.
Cute and curt may earn big bucks for some of TV's best known chefs, but what about those grounded in the real world? You know, the one's not on Anthony Bourdain's hit list. (He did call Rachel Ray a bobble head, after all).
I recently went to New York on an eating escapade, though I like to think of it as research and development. We had only 2 ½ days to conquer New York's acclaimed dining scene. Those who know NY know this isn't even enough time to nibble through the lower east side!
The key for any holiday meal plan, which includes a first attempt, is mis en place. Mis en place is a common professional term meaning essentially "everything in its place."
I'd like to share some insights about this process as it relates to restaurant that I am getting ready to open.
There are several ways to achieve the perfect bird, and many method mistakes. Number one on my hit list of popular turkey myths and tricks is the "breast side down turkey" method, since nine out of ten times the breast skin will be torn and soggy.
A chef's success is measured one dish at a time. That's why it's so important that every single dish that goes on your menu passes the test. Here's how I create my own new dish!