blueapron

QOTW= Is it Jeremy Lieb of Concentric s' Trois?

The restaurant will do just fine in Kennesaw. Frankly I don't think they really counted on ITPr's to keep Elevation busy when they came up the business plan, but I'm sure they would love to have them. A lot of loyal Blais fans will make the trip to the area, but there are plenty of food lovers in Cobb County and Marietta that will keep the place packed.Not to mention that airport is very busy with corporate jets and the like so that will add a 15 or 20 customers a day itself. I live next door in Marietta and it will be a welcome edition to this culinary starved area.

Starchefs.com is a good one. usually some great restos and hotels. Good resume and interview tip section too.

JB Prince is a great source also. They have some really cool stuff too. http://www.jbprince.com/ JB Prince - The World's Finest Chefs' Tools & Equipment

HI all! Just wanted to say that I too will be joining Reefpimp on the NCLA ships in Hawaii. It seems like it will be quite an adventure for me as I have never worked or lived on a ship like reefer has. The company had a job fair here in Atlanta last week and did the hiring on the spot. I'd say they hired about a third of the people who attended. The job sounds tough and long, but the benefits are amazing. This particular cruise line appealed to me for several reasons. 1.) It is an American flagged fleet that solely operates in Hawaii and never leaves the islands. Customers are flown to Honolulu to meet the ships (3) 2.) The ship is in port a 100 hrs a week so plenty of time to get off and do you're own thing. Also stays in port 2 nights a week, so workers can sign out over nite if not working that shift and spend it ashore. 3.) With American flags comes American labor laws. All employees must be American citizens, which is more than I can say for my current restaurant. Any work over 40hrs in a week or 8hrs in a day is paid at time and of half. 4.) The benefits- 4 free meals a day, free room and board, free uniforms and laundry. Health Insurance and much more. As far as guests go, there is a zero fraternization policy when it comes to guests, but employee dating is allowed! And you do have to pay taxes like everyone else while on the ship. 20 weeks on 4 or 5 weeks unpaid off for workers. 16 weeks on with 8 weeks PAID off for management

GEB is Graham Elliot Bowles is the former chef at Avenues at The Peninsula Hotel in Chicago. A rising star.

When do you leave for the boat?

In Atlanta is a rarity to see any Exec. Chefs wearing any type of headgear. I have worked in about 10 different places here and it just not done. I think it is seen as a right of passage type thing- You have made it this far so you no longer have to peel shallots, break down and clean after service or wear a hat. I personally don't have a problem with it because most of the chefs have little to no contact with the raw food and just work the pass checking the plates for smudges, errors or hairs. I'm not saying no chefs cook, but here its mostly line dawgs producing the food. The servers and mangers working the other side of the pass have just as good a chance of losing a hair and it landing on the plate as the chef does yet no one looks at them. I shave my head because I have little choice yet I have had people eyeballing me for the found hair when that simply is impossible.

I've been thinking about getting the Morton"s Salt Girl on my forearm in full color or B&W. like this http://66.49.151.193/morton_salt%20girl.jpg A few years back, I almost got flames around both wrists. I always thought it would look really good when rockin the line to have flames peeking out the sleeves of my Chef jacket.

It's Kevin at Rathbuns. His brother is in Texas and on some Freschetta pizza boxes in a freezer near you.

you could use egg whites in a canister if they will eat eggs.

The Gothamist actually has a recepie for the gnudi from The Spotted Pig on its website. Although they added a little lobster to them. Still looks really really good though. I have been wanting to try to make them myself, but not yet. http://www.gothamist.com/archives/2005/01/...cotta_gnudi.php

Opps. My bad it wa Ostrich not Venison.

Walter did great! He was so calm compared to alot of contestants. I missed the start so I am not sure why the little kid as a sous, but I assume it was for a good cause of some sorts. Venison was a good choice compared to some of the recent battles.

I have recieved a great basket from Harry and David before. They have a couple of retail stores around but are mostly a catalog and internet bus. I wouldn't complain if I got a basket from Dean& Deluca though.

Or you could try Anson Mills. Probably one of the top choices for southern chefs and cooks alike. They grow only heirloom and organic corn and grind the grits as needed, so you are far less likely to get old or stale grits. We like to store ours in the freezer to keep them from begining to mold. www.ansonmills.com

Chef Todd Immel began..." to purse other interests.." last week as he officially replaced Shaun Doty at Table 1280 on Tuesday. Nice to have him back in Atlanta.

Chef Jeremy Lieb is here from Le Cirque in Vegas to be the opening Chef at Trois. Who knows what happened to the toque originally picked to head Trois? Also rumor has it that Mr . Amick and gang are pursuing a controlling stake in a well known and troubled 5 star Atlanta classic.

Anne Quatrano of Bacchanalia Peaches and Ice Milk: A Marriage Made in Georgia . ← I actually counted 3 articles in 3 weeks on Chef Anne in the NYT, but all are about her farm- more like a series of articles

And a tip of the toque to you my friend.You are correct sir-with the possible exception of Herr Seeger.Did you see the piece in Sunday's NYT magazine on the "super agent" to the super chiefs? ← Yep. But it didn't really say much bout Seeger. Did see him on Good Morning Atlanta last Friday and Heard he will be on the Today Show soon. He has his PR machine in overdrive lately... USA today, 5 pager in Atlanta magazine, NYT.

It is defintely a good idea to spend some time in a good kitchen before investing in school. Look for a restaurant that is chef driven and serves the kind of food that you want to cook or learn. Or better yet, find a chef you look up to and ask him for a chance to follow in the kitchen. Most chefs are open to letting people trail or stage but usally won't pay you until you get a little more experince. I wouldn't respond to an ad because they are looking for steady- experinced help and you would possibly be taking a job away from a better cook. However it would give you a good idea of who really needs some help and might be more willing to take you on because of it. When you do find a place- keep your eyes and ears open, taste everything you can and ask alot of questions. Also dont take any yelling or blunt answers personal- its just the heat of the moment.

Actually, though I wouldn't personally recommend the Sundial for a meal, the bar is a great place to visit, particularly at sunset: the bar rotates (about 45 minutes for a complete turn, if memory serves) and offers great views of the city and surrounding area. You have to buy a drink, of course, but it's a pretty good deal considering. ← After lurking for a long time, I finally "applied" to post here after reading all of the negative comments that Sundial has been getting. I am in no way affiliated with the restaurant, but I wonder when the last time folks who are not recommending it have visited the resto? My husband works downtown and knows someone who knows the "new" chef, so we went late last year. It was actually pretty good. I think the chef is a former employee of Canoe. I'd suggest that people try it before dismissing it as a tourist trap only worthy of a drink at the bar. It certainly was better than a lot of other similarly priced ATL restos. Especially if you don't have a car and are staying downtown. Thanks. ← The only reason I said to avoid the Sundial was purely on price. 8 of 10 entrees were well into the $30+ range, While the food sounds better it is still overpriced and she is working on a budget- so its out. How about adding a suggested place snce you haven't agreed with ours... remember cost is a factor on this one. Help us out here since you live in the neighborhood you gotta know some good places that can fit the bill

I would find my way up to Atlantic Station- a new uber hot complex in midtown. Rosa Mexicano-amazing upscale mexican, Lobby at TWELVE- good eats and awesome bar, Strip-an affordable steakhouse and a handful of chains mix it up with shopping, movies, apartments and a park. Near the colleges Globe is a great lunch spot and my favorite- Spoon-is killer Thai on a budget and with a twist. Taqueria del Sol is great Taqueria with a loyal following and yummy fish tacos! Many good options, but stay away from the tourist traps like Sundial, City Grill and others cause they will kill your pocket and leave a bad taste in your mouth about Atlanta dining. Gifted is right, Atl is at its best in springtime.

BluePointes masaman curry is a good start and can easily be adjusted to add as much star anise as you like. It is added at the end of recipe so very easy to detect andd adjust. Ingredients: 1/3 tsp. vegetable oil 1/4 can Massaman curry paste 1/4 tbs. curry powder 2 cans coconut milk 2 ea. star anise 3 ea. cardamom pods 1 ea. cinnamon sticks 1 tbs. palm sugar 1 tbs. fish sauce 3 tbs. tamarind paste, soaked Method: Heat vegetable oil. Add curry paste and sweat for two minutes. Add the curry powder and toast for one minute. Add the coconut milk a little at a time. Bring the curry to just under a simmer. Take off the heat and add the spices, palm sugar, fish sauce and tamarind. Strain through a chinois and keep warm.

Reminds me of the little burger we used to make that was prime or kobe scraps ground together with about 25% foie scraps to make what we called "Crystal" Burgers. We served them on Hawaiin rolls topped with dijonaise, ket., pickle and applewood smoke bacon. Sin-worthy. Served it with an infamous foie and vanilla milkshake!