Classic Wines

Throughout my career I have worked in every part of the wine and restaurant industry except for the kitchen, this all changed this past Monday night. If you have been reading along, you may recall that I recently participated as a judge for the Taste o...

My name is Alexandra, and I am currently a sophomore at The Restaurant School in Philadelphia. Being a culinary student can be, at times, rather interesting. One can witness all kinds of things, such as pans reaching the flash point in omelet class, ...

With summer's heat drawing near, I approach kitchens with great caution. Restaurant kitchens can become tortuously hot-- imagine the hottest place you've ever been to, and I guarantee it isn't as hot as a restaurant kitchen in the summer! You've got ...

My road to the culinary world was somewhat indirect -- career wise, anyway. I started out my life wanting to be a musician. I played the violin from the age of ten, and I loved my instrument. Practicing six to eight hours a day was not a big deal to...

The restaurant business is no joke. Having worked in the front of the house before moving to the back gave me some interesting insight on the madness. While I was a waitress, I think that my greatest peeve was dealing with people. Sometimes I ju...

To many individuals from Central America and up, a "tortilla" is a flat bread made from ground maize, or wheat flour, but to most Spaniards and South Americans, the "tortilla" is an omelet. The Spanish word "tortilla" means "little cake," and this is ...

What are the most important tools a chef could have in the kitchen?

1. a brain
2. a sharp knife
3. a steel
4. practice
5. all of the above

Most knives today are made of high-carbon stainless steel or stainless steel. High-carbon stainless steel is the most popular metal in knife construction; it keeps pretty as it does not rust, but it does not keep its edge well. Stainless steel knives...