Braising and Roasting Week, Open Kitchen Classes, and more, in our Weekly Update.
Stir fry Week means Turning Up the Heat, Open Kitchen Cooking Classes and more, in our Weekly Update!
Eggs are indispensable to the modern professional kitchen, and much more than a great way to “start one’s day.” Eggs can be prepared deliciously on their own in a variety of classical ways: pan fried, scrambled, poached, hard boiled, and more. In addition, eggs play an important supporting role…
Want to try making your own bread at home?
Chef Eli shares the science and steps to make a good sourdough starter culture and keep it alive.
Stocks are the backbone of any kitchen and their skillful production, reduction and use are the mark of a true cook / chef. In the traditional kitchen / brigade structure, this type of stock production would fall on the saucier who would be a senior member of the chef de partie system (one below sous chef, or chef, for example), given the critical nature of the stock / jus / sauce component of the dish.