From a culinary point of view, “stuffing” is what is cooked inside the turkey because, well, it is “stuffed inside.” What, then, is “dressing”? And why are the two often used interchangeably?
The chef can call up solutions to challenges as they arise, but she can’t be on every station helping with every dish. That’s why the best chefs know that training and building their cooks’ confidence is by far their most important job.
Foods strange and unusual have always moved in and out of culinary acceptance. Yet some of a modern chef’s most utilized ingredients have followed an amazing path from popular rejection to the professional kitchen pantry.
The National Culinary Review, Sizzle Magazine and even We Are Chefs are undergoing some big changes in the coming months. We’re so excited to be able to tell you about them.
How can a restaurant strive for excellence regardless of price tag? Here are ten simple ideas to implement in any operation with an eye on excellence.