Posts Tagged ‘Most’
How much does Chef can make for Most?
04
Jun
How much does Chef can make for Most? and in which kind of job (hotel, catering, own busines ect)
is California School of Culinary Arts (Le Cordon Bleu Program) good school to become one?
Does anyone else think that Matt from Hell’s Kitchen is the most hideous person ever?
03
May
Ugh, I hate to think bad things about people but he is the most repulsive person I’ve ever seen. He always has a lemon face on and those gross vulcan eyebrows. I could overlook his grotesqueness if he had a redeeming personality but what a whiny little bitch. And what the hell was with that comment “there’s no shame in cooking with women”. As a female in the culinary industry I would have beat his ass because it’s really effing hard trying to get a kitchen full of males in order. They just kinda scoff at you and then put out plates that taste like shit. I don’t understand how someone can put up a dish that makes Ramsey vomit and still be in the bloody competition.
According to a recent NY Times article – “Ban on Most Caviar Extended Indefinitely” …?
21
Apr
So…how is this going to effect your culinary life?
Does it seem most women prefer not to follow recipes?
30
Mar
I’m trying to ask this question with the least amount of sexism. In my experience women (the ones who cook) tend to avoid following exact recipes. Measuring out ingredients, checking proper heat, and using all the ingredients aren’t important to them.
But on the other hand, male aquaintances of mine who do cook tend to follw recipes more closely. These guys tend to measure out things or at least attempt to estimate the amounts when pouring.
I read some where that in Western society women in general tend to cook more often than men, despite the fact men in the culinary world tend to go to higher levels than women.
I wonder if the styles of cooking between men and women contribute to their being more male chefs?
To all the proffesional chefs out there! Can you share your story and tell us what challenged you most …?
16
Mar
In other words, I am interested in learning what you have been through to make it to the end, whether if it is the formal education such as going through culinary school, or if it is any other route. I inspire to become a professional cook one day but do not have any type of support (as in financially and emotionally), yet I have been always told that I have skills for containing a broad range of knowledge on Mediterranean, Asian, American, Mexican, and French (a good repertoire of recipes on memory). Yet, I have my own international urban unique style which evolved over the years. I am familiar with different types of cooking i.e. braising, reducing, broiling, seering (if I spelled it right) and etc. To sum-up I’m quick and practical as well, all I need is is some push in the right direction…
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs
09
Mar
Product Description
Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship
Great cooking goes beyond following a recipe–it’s knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs’ combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating “deliciousness” in any dish. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite… More >>
Le Cordon Bleu Complete Cookery Techniques: With over 200 Basic Recipes from the World’s Most Famous Culinary School
02
Mar
Product Description
Chefs from the Cordon Bleu Institute, the world-famous academy, demonstrate everything the home cook or professional needs to know in the kitchen, from basic preparation of ingredients through to more complex and ambitious culinary techniques. Concise, informative text shows the reader how to prepare, cook and then serve them. Presented in an easy to follow, accessible format, the book covers a comprehensive range of classic and contemporary…. More >>
Which culinary school program has the most hands-on training and best value?
02
Mar
I am specifically interested in pastry and baking but really want to take a culinary AND patisserie training program, combined if possible, but not too ridiculously intensive. Thank you so much! 
which culinary school offers the most in oregon?
22
Feb
Western Culinary Institute, Oregon Culinary Institute, or The Art Institute?
What Is The Most Prestigious American Culinary School?
18
Sep
What would be considered the Harvard or Yale of Culinary Schools in America? I have been looking into the Culinary Institute of America or the Art Institutes of wherever…can anybody dime in to tell me the best places to attend Culinary School?