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.
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!
Learning cooking basics in culinary school is the first step toward becoming a great chef, but it is far from the last. Learning to expand your culinary horizons through travel, practicing sustainability, staging, and delving into the business of food can make all the difference.
Any suggestions for keeping meat moist for large parties? I'm an off-site caterer and really need a workable solution.
Unfortunately, like in most things culinary, there is no perfect formula for moist meat-the mass of the meat, type of transport container, cooking method, holding time and many other factors must be considered. Once you understand how these things work together, however, you'll be a pro.
Becoming a chef is hard work, and many of the more tough situations you'll be forced to deal with are beyond your control. You have to learn to adapt, carry on and-as always-improve your craft.
There's a reason the saying goes, "If you can't take the heat, get out of the kitchen." It's a tough job, both physically and creatively demanding. So what makes it all worthwhile?