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Have you ever wondered how a restaurant can get a dish of pasta to your table in about four minutes when you know it takes ten minutes just to cook the pasta? Does the water on their stoves boil at a higher temperature than the water on yours? Do they know a trick that you don't? As a matter of fact, they do. They parboil, or partially pre-cook their pasta; so when an order comes in to the kitchen, a cook can turn out a dish of perfectly 'al dente' pasta in a minute or two. Pre-cooking is a worthwhile
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Lastest "chef kitchen knives" News:

New Kitchen Knife Store Helps Cooks Choose Top Chef Knives and Cutlery Sets
Cooking.com has launched a new guide to help choose the best Chef Knives for your kitchen with top brands such as Wusthof, Shun and Global featured in buying guides and knife focused content.Marina Del Rey, CA (PRWEB) May 09, 2012 Cooking.com has launched Chef Knife Guru, a new online store focused exclusively on cutlery with a comprehensive knife buying guide. The store is Cooking.com's first ...
Wed, 09 May 2012 06:28:21 -0700

L’Atelier de Joël Robuchon’s Days Could Be Numbered; The Four Seasons Allegedly Hunting for New Tenant
He might be packing his knives and leaving. Chef and restaurant gossip tends to hit a flash point during the week of the James Beard Foundation Awards , and one recurring leftover from last week's festivities is the rumor that the New York L'Atelier de Joël Robuchon may soon close to make room for another super-deluxe restaurant. And now Grub Street gets word from a few people close to the ...
Wed, 16 May 2012 10:17:32 -0700

Top chef adds to the menu
Longtime chef Audrey Blake has traveled the world learning new cuisines as the face behind the marketing campaign of seafood distributor Coleson’s Catch. Now, Calaveras County residents can try her fresh, healthy meals Monday through Friday at the Calaveras Senior Center.
Tue, 15 May 2012 09:48:39 -0700



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Have you ever wondered what the difference between a great chef and an ordinary chef is? How can one produce food recipes that are remembered and another produce food that is quickly forgotten? Disregarding all the jokes about never trusting a skinny chef I can only say that the 80/20 rule applies in this profession the same as in other professions. It is a fact of life that 20% of lawyers, doctors, accountants, financial planners etc. are outstanding; the other 80% are mediocre to awful. The same applies to all trades and professions. So the challenge vis-à-vis chefs is to find what differentiates the 20% from the 80%. The first thing
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