Welcome to the original
Escoffier On Line!
Established in 1995 Escoffier On Line (EOL) has gone through many changes and looks. EOL started in 1995 as a dial up Bulletin Board Service, this was before a publically available World Wide Web with HTML existed. EOL offered Chefs and Culinarian’s access to E-Mail and file sharing by dialing in on a telephone with a modem. I hope to do a full article on all the versions of EOL in the future.
When HTML was first introduced we were one of the first two online sites for Chefs. The other website was Culinary-Online started by Chef Gary Holleman. Chef Holleman was know as “Father of the Culinary Internet”. My friend Gary passed unexpectedly and tragically in 1997, he would have been truly amazed to see how much this medium has grown.
This latest version will focus on articles, various media, forums and employment resources for Chefs and Cooks.
Escoffier On Line’s success depends on participation from the Culinary Community. If you are a Chef or Culinarian and would like to join the other Contributors to Escoffier On Line contact us.
In the movie Field of Dreams they said “If you build it they will come”. Escoffier On Line will build it and many will come, but it’s YOUR participation that will make it happen!
All the Best,
Culinary Director / Food Service Director / Executive Chef
Responsibilities of the Culinary Director Include:
- Assist in planning, developing, organizing, implementing, evaluating, and directing the Dietary Department, its programs and activities.
- Coordinate dietary services and activities with other related departments (i.e., Nursing, Housekeeping, Social Services, etc.)
- Interpret the department's policies and procedures to employees, residents, visitors, government agencies, etc., as necessary.
COFFEE, THE REAL MAGICAL BEAN
“I don't know where my ideas come from. I will admit, however, that one key ingredient is caffeine. I get a couple cups of coffee into me and weird things just start to happen.”
― Gary Larson
Isn’t that the case with most of us? Coffee, and the presence of caffeine has become one of those necessities in life. It is, oftentimes, the first thing we consume in the morning and the last thing before sleep. In a restaurants kitchen, coffee is the lifeblood of production. The juice that keeps use motivated to blast through that impossible list of mise en place before service and the fuel that keeps everyone’s senses dialed up to “10” on the volume scale as the printer spits out orders from the dining room.
Flying Food Group Los Angeles, CA
Here at Flying Food Group (FFG) we produce exceptional food destined for customers in the airline catering, grocery, food service and specialty markets. Our customers include over 70 premier airlines—primarily international carriers—and leading food retailers. Flying Food Group produces over 300,000 meals and snacks daily for retail and airline customers. Its network of 18 US kitchens stretches from Honolulu to New York City, which assures freshly made retail products with maximum shelf life and minimal distribution costs. Airline catering kitchens are located close to terminals of major US airports. FFG also maintains a busy kitchen in China. Our company has approximately 4000 employees worldwide.
The Polo Club of Boca Raton Boca Raton, FL
We are looking for experienced, dedicated professionals for PM Chefs. The Polo Club is undergoing a multi-million dollar renovation this summer!
- Must have 6 years’ fine dining/upscale cooking experience.
- Must have experience in a high-volume, very fast paced environment.
- Country club experience strongly preferred.
- Must be a team player while working in a high-energy atmosphere.
- Culinary school/training strongly preferred.
The Difference between Whisky and Brandy
The Art of Distinguishing Your Spirits
The ability to tell whisky and brandy apart is a special skill only fine drinkers possess. Non-drinkers often have no clue what the difference between whisky and brandy is, but fine drinkers know that each drink is special in its own right. They take pride in taking time to distinguish between these two, appreciating the different aromas and flavours.
With that said, let us take a look at the difference between brandy and whisky. These are two completely separate drinks, with distinct taste and texture, made from different ingredients, using different process.
The key difference is that whisky is made from fermented grain, whereas brandy is made from fermented fruit.
This is a type of distilled alcoholic beverage made from any form of fermented grain mash. Depending on the geographical region or type of whisky that is being made, whisky can be made from barley, malted barley, rye, malted rye, wheat, and corn. The alcohol and mash content varies depending on the regulations of the geographic region. Whiskies must be strengthened and aged in a charred oak barrel, to which this beverage also owes to its golden brown, amber colour. They do not mature in the bottle, hence if a person keeps the whiskey bottle over a long time, it would not become any stronger in flavour or alcohol content.
There are various types of whiskey and they differ in terms of base product, alcoholic content and quality.
Whiskies can further be classified under:
Malt whisky: made primarily from malted barley. Grain whisky: made from any type of grain. Single malt whisky: produced in a single distillery and made from a mash that uses only one particular type of malted grain. Blended malt whisky: a blend of different malt whiskies from different distilleries. Blended whiskies: made from a mixture of malt and grain whiskies along with neutral spirits, caramel, and flavouring. Cask strength: rare whiskies that are bottled directly from the cask and are undiluted or only a little diluted. Single cask: each bottle of a single barrel whisky is from an individual cask, with the cask number labeled on the bottle.