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Chefs often question, warn, or even outright discourage individuals from seeking to join their ranks. I believe this emanates from the people frustrated with their dead-end, cubicle-trapped jobs, plopped on their Sunday couches watching Emeril "bam" his way through a couple dishes, and saying to themselves: "I could do that." These amateur cooks naively believe that there is a correlation between preparing homemade or TV meals and the professional kitchen. Worse yet, they may have stars in their eyes. My friend Claudia who teaches culinary journalism, often comments about how the pupils in her class "all think they're gonna be
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Lastest "chef recipes" News:

Food recipes and shopping lists easily to mobiles of K-food store customers
KESKO FOOD LTD PRESS RELEASE 16.05.2012 AT 10.30 1(2) Shopping is easier when the products needed are found on the shopping list sorted by the store department. Using the mobile service is quick, as no ...
Wed, 16 May 2012 00:41:01 -0700

Fake Grant Achatz recipes appear on a Kellogg's site
K, e, double-L, oh, double-Good Grief, what are you people thinking?
Tue, 15 May 2012 14:52:14 -0700

Bakery drops lawsuit against former chef over recipes
The owner of an Evanston bakery has dropped a lawsuit against her former pastry chef over a book of recipes, her attorney says.
Wed, 18 Apr 2012 11:40:50 -0700

Evanston Bakery Owner Sues After Chef Quits, Takes Recipes
A court hearing is scheduled this week for a lawsuit accusing the chef at an Evanston bakery of taking the recipes with her when she quit.
Tue, 17 Apr 2012 08:06:18 -0700

Chef cooks up residents' own recipes
Ever go to a restaurant and have the chef prepare a recipe from your own collection?
Sat, 12 May 2012 22:00:00 -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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