Chainsaws, man. Chainsaws and big blocks of ice. Come on, what more do you need?
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So you’ve loved cooking since you were little, and now you’re wondering what life would hold if you decided to pursue your passion full-time. Do chefs get paid well? What about stability? Benefits? Would you really be able to do well in life as a chef? Well, here’s a little list to get you psyched [...] Chef hat and arrow? Or ghost and pine tree?
Note: Chefitude = Chef + Aptitude. (Not chef + attitude, that is a subject for a different post). The following list contains five sure-fire ways to increase your cooking abilities and general “chefiness”. I am not legally able to guarantee the following, but [...] 10. Long hours So, do online Culinary Arts courses work? Short answer: anything’s possible. But you have to be really committed. The hardest part about online courses is that they lack the direct supervision of a certified chef, someone who can watch you as you practice and answer any questions you have. There are a number of factors [...] OK, I know there’s about a million home cooks out there who are ready to grab their pitchforks and burn me at the stake, so let me clarify my title: why do quantities in recipes suck? You’ll notice that I almost never give exact quantities for recipes appearing on my site, and there’s [...] Surely these are the two most popular sauces used in restaurants that are trying to appear swank and gourmet. But do they really know what they’re talking about? Aioli – I worked in a Hawaiian restaurant once that featured “mango aioli sauce” on their coconut shrimp. Yes, it tasted OK. But was it really Aioli? No! [...] It’s time to crack the seal on this blog and delete the Hello World post! Today I’ll give you some background on where I currently stand in the culinary program and as a chef. I have almost completed the first block (1/2 semester) at UVU. I had the baking class for the first block, and I [...] |
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