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Escoffier On Line

https://www.finedininglovers.com/blog/points-of-view/cooking-tips-flavour

14 Tips for Understanding Flavour

finedininglovers.com

Develop a deeper understanding of flavour and become a better cook, with these tips from chef Paul Sorgule.

Escoffier On Line

James Beard Awards 2017 - The Full List of Winners

finedininglovers.com

Here's a full list of winners from the 2017 James Beard Foundation Awards, a snapshot of the American food industry in all its glory.

Escoffier On Line

Food truck rental http://tinyurl.com/lem8fno

Food truck rental

www.escoffier.com

it is a good business for investment. crys marye hr@ dissertation writing services

Escoffier On Line

SO – YOU WANT TO OWN A RESTAURANT http://tinyurl.com/n65rzwg

SO – YOU WANT TO OWN A RESTAURANT

escoffier.com

SO – YOU WANT TO OWN A RESTAURANT by Chef Paul Sourgle; MS, AAC CULINARYCUESBLOG The life of a restaurateur: “Work all day in preparation to work all night.” -Gabrielle Hamilton – Prune Restaurant Every chefs dream is to own a restaurant – this is, after all, everything...

Escoffier On Line

This piece is intended only for locations where this particular ingredient is legal. We all know that no one in a professional kitchen would be inclined to be interested in it from anything but a professional knowledge perspective. ;<)

Your Guide to Cooking with Cannabis

chowhound.com

When April 20 rolls around, thousands of people across the United States will roll up a joint in celebration of what has become an unofficial high holiday. More adventurous spirits in the kitchen will infuse marijuana into their food.

Escoffier On Line

A must see...

Anthony Bourdain

Jeremiah Tower: The Last Magnificent opens next Friday in select theaters. Tickets: http://gwi.io/veekep #TheLastMagnificent

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Bocuse d'Or

Rasmus Kofoed used 19 ingredients to make his fish dish in 2011. Here is the list : monkfish, bunred hay, lemon thyme, crispy vegetables, jellied langoustine, quail eggs, lemon, horseradish, crab, dill, organic caviar, marinated cucumber, oysters, melted smoked cheese, aromatic herbs, flowers, mussel sauce, pickled mushrooms and lemon verbena.

Escoffier On Line

Plant butchers use charcuterie techniques, mimic meat flavor

charlotteobserver.com

There is a formidable new player in the world of meatless cooking _ the plant butcher.

Escoffier On Line

Escoffier On Line's cover photo

Escoffier On Line

For all the Paleo Diet folks-

Bison Or Brian? From A Calorie Perspective, Cannibalism Didn't Pay For Paleo Humans

npr.org

Archaeological records show ancient humans sometimes ate each other. A new study suggests that hunting and eating other humans cost too much effort to be a regular thing. So why'd they do it?

Escoffier On Line

Honesty moment here,,, The biggest reason I posted this article was the hilarious reviews one for sale on Amazon yielded. I will post a link in the comments, really very funny.

What You Need to Know About Pressed Duck, the Old Trend That's New Again

bloomberg.com

The newest kitchen status symbol has been around for more than 100 years.

Comments

Escoffier On Line Wednesday, 05 April 2017 03:24

https://www.amazon.com/Paderno-World-Cuisine-Bronze-Press/product-reviews/B00LSI1LKQ

Escoffier On Line

After being a dishwasher my first step up was being "the salad guy". This kind of eliminates this. not really, I had a lot of other tasks over and above putting ingredients in a bowl. Do yo think this is a good or bad robot?

Apple Fellow Rich Page on ‘stealing jobs’ and Chowbotics’ salad-making robots

social.techcrunch.com

When we first wrote about Chowbotics, their salad-making robot stirred a bit of controversy. The company promises to bring nutritious dining options to..

Escoffier On Line

Good stuff, all too true...

What People Don't Understand Unless They Have Worked In A Kitchen - The Chef's Circle

chefscircle.co.uk

Unless you’ve worked in a kitchen, it’s hard to understand the chaotic dance of a dinner rush. Coded language, constant personality clashes, and thick-as-blood camaraderie are side dishes to every entree you’ve ever ordered. To turn the world of cooks into an open kitchen, we asked back-of-house s...

Escoffier On Line

Interesting twist...

Denver Restaurants Feel Unexpected Sting From Pot Tourism

bloomberg.com

Restaurant workers in the Mile High City are asking: Why work in a stressful kitchen when you can make $22 an hour in a greenhouse?

Escoffier On Line

Yikes, GMO goes a step further- MMM- Man Made Meat...

There's Something Very Different About This Chicken

finedininglovers.com

This piece of chicken might look like a regular slice of crispy fried goodness, but you probably don't want to eat it.

Escoffier On Line

This story has a special ring for me because when I graduated from the CIA my first gig was doing prep at the River Cafe with Chef Burke. I literally made 100's of lbs of the "Pastrami Salmon" mentioned in this this article.

When salami rhymes with "sea-lami"

finedininglovers.com

At the beginning it was pastrami salmon. Now "seacuterie" is tuna bresaola or 'nduja, as well as ham: the latest charcuterie specialities come from the sea.

Escoffier On Line

18 Essential Japanese Ingredients

finedininglovers.com

When it comes to perfecting your Japanese cookery at home there are a few essential ingredients that will come into play. Find out what they are.

Escoffier On Line

A Bite of Culinary Cinema at Berlinale Film Festival

finedininglovers.com

A selection of food inspired movies and trailers shown during the five evenings of Culinary Cinema, an event hosted at Berlinale film festival 2017.

Escoffier On Line

2017 US Pastry Championships- Silver Medal Winner- Chef Richie Pratadaja http://tinyurl.com/hh2x39v

2017 US Pastry Championships- Silver Medal Winner- Chef Richie Pratadaja

escoffier.com

2017 US Pastry Championships- Silver Medal Winner- Chef Richie Pratadaja This years Silver Medal Winner at the US Pastry Championships was Chef Richie Pratadaja of Fika, NYC. {gallery}2017PastryChampionshipsSilver{/gallery}

Escoffier On Line

LOSING OUR GRAND HOTELS – THE END TO AN ERA http://tinyurl.com/j3mkwvg

LOSING OUR GRAND HOTELS – THE END TO AN ERA

escoffier.com

LOSING OUR GRAND HOTELS – THE END TO AN ERA by Chef Paul Sourgle; MS, AAC CULINARYCUESBLOG There was a bittersweet moment last week when I learned that the Waldorf Astoria would be closing as it transitioned into condo units in New York City. The Waldorf was always that grand old lady that eve...

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2017 US Pastry Championships- Gold Medal Winner- John Cook http://tinyurl.com/h3bravc

2017 US Pastry Championships- Gold Medal Winner- John Cook

escoffier.com

2017 US Pastry Championships- Gold Medal Winner Chef John Cook This years Gold Medal Winner at the us Pastry Championships was Chef John Cook from Norman Love Confections, Florida. {gallery}2017PastryChampionshipsGold{/gallery}

Escoffier On Line

'Truffle Boy' corners luxury ingredient in NY food scene | WTOP

wtop.com

Ian Purkayastha has become one of the world’s most well known truffle importers, selling the luxury ingredient to New York’s Michelin-starred restaurants

Escoffier On Line

One word- WOW-

Jeremiah Tower: The Last Magnificent (Official Trailer)

youtube.com

The story of celebrated chef Jeremiah Tower who rose to prominence at the famed Chez Panisse and later founded the legendary Stars. After Stars crumbles he g...

Escoffier On Line

Winners of the 2017 US Pastry Championships NYC,NY (from left to right) Richie Pratadaja (Silver Medal) Jordan Weston Snider (Honorable Mention) John Cook (Gold Medal) Manuel Bouillet (Bronze Medal) Jordan Weston Snider (Honorable Mention)

2017 US Pastry Championships NYC,NY

Escoffier On Line

Interesting followup thought in immigrants in our industry...

Noma’s New Co-Owner Is No Stranger to Getting His Hands Dirty

nytimes.com

Ali Sonko, a Gambian who washed dishes at the Michelin-starred restaurant in Denmark for 14 years, instantly became a symbol of immigrant success.