The chef's practical guide to practically everything. Whether you're a professional chef, an aspiring culinary student, or just love to cook, you're bound to find something you'll love.
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Friday, March 27 at 10:00am
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Featured ContentCreated about 3 months ago
Chef David GilbertCreated on March 7, 2008 at 11:31am
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Chef2Chef.net
It was only two years ago that I was filling out the paper work and sending in a hefty sum of money to Johson and Wales to finalize my enrollment...
The other night Chef put his foot down, and I was so glad. All semester I've been feeling like a flailing fish, with no direction, no instruction, rushing through recipes to get them finished in time without guidance...
Hey readers - It's been a blast writing for the culinary student blog over the past year, but now that I'm a c-school alumni, it's time (as Padma says) to pack my knives and go. I'm not traveling far, though. You can find me answering culinary quandaries on this site's Ask a Chef section...
Today is the day: My classmates will take our level six final exam at the French Culinary Institute. The task? We draw a number from a hat that determines the dishes we'll cook under deadline. Then a panel of judges critique us in front of our classmates...
Chef2Chef.net If you're eager to start your own blog following Sundays chat (or even if you missed it), we host WordPress driven blogs on our site! See the link to sign up. Blog posts are featured on our home page and elsewhere.
Source: forums.chef2chef.net
I’ve been busy cooking. And researching, recipe testing, ingredient hunting, and reading. A lot. There have been a few books that have been invaluable. If you’re trying to navigate a restrictive diet, you might want to look for these books in your local library. ...
I’m not sure why, but my teammates do not embrace the whole mise en place philosophy. And it’s driving me crazy. I’m a very organized person. I like mise, practice mise, live for mise. But by golly, there is always something not ready, not measured before we start...
When I step into the kitchen at L'Ecole tonight, there will be a little extra pressure. Not only am I responsible for developing the canapé tonight for all the customers in the restaurant to taste but two groups of friends have dinner reservations, too...
Chef2Chef.net Update: Kristy of The Wicked Noodle (see link) will serve as guest host of our next Twitter chat! In case you missed it, our topic is food blogging. Come armed with all your questions about culinary blogging, whether you're a beginner or an experienced pro looking for some inspiration. We chat every Sunday at 7 EST. Follow Chef2Chef, #chef2chef, or log into our Twitter page (http://chef2chef.net/twitter).
Source: www.thewickednoodle.com
Today was all about tarts. And tarts kicked our butts from one end of the kitchen to the other. Everyone in class experienced at least one challenge with making the dough, the filling, or baking/oven temp. We were each given a recipe for a large tart, and then asked to make six or more mini tarts...
If you're considering culinary school or already work in the field, there's likely something we share: We love cooking for others and watching people enjoy our food. I recently had the experience of cooking for friends in a restaurant for the first time...
Chef2Chef.net 25 minutes until we chat all things fish-related on Twitter! Topics can include sustainable fishing, farmed v. wild, selecting good fish, etc. Follow Chef2Chef or #chef2chef. You can also follow in our Twitter room: http://www.chef2chef.net/twitter
The end of the school year brings alongpreparing for final practicals, cramming for exams, and finishing any papers at the last minute. It also means that its time to pack up all of your belongings and move home for the summer...
As great as New York is for people who enjoy food, cooking is not the easiest task (small kitchens small, poor ventilation, tiny work spaces). But the one thing that's even more difficult (nearly impossible it seems) is to have a garden...
By George, I think we’ve got it! This was our last week of quick breads and everything went right today. Everything. Our mise, our timing, our flow, our finished product...
The end of the spring trimester and the end of any culinary lab means one thing: practicals. Not only does a student in a lab have to take a written exam, but also a practical, or a physical demonstration of the skills learned in the class...
Hey, all you Professional Chefs out there, I have some questions for you! Please indulge this culinary student by answering some survey questions about becoming a chef...
Week 2, quick breads - still. I realized after my muffin high wore off last week that I was going to get bored quickly. And here I am, bored. I wasn't looking forward to class last night. I already know how to make quick breads. I've been making quick breads since I was seven. I get it...
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