MarkIsCooking

Great list of basic items provided just above. I'm currently in culinary school (at 40-something years old) and - like you - I'm in it for the fun. [Grew up in the DC area by the way.] If you don't have much of a background in food, it might be worth investing in one solid culinary textbook, which would give you a great place to get definitions, techniques and some food science when you're not at work. My favorite book from school is: LaVarenne Practique Best of luck and I hope you'll keep us posted on how things are going.

By far, the VERY BEST brownie recipe I've ever made is this one. I got it while at the Chocolate Show in NYC and the CIA had a booth setup where they were giving out samples of these brownies. You could buy some and for any that you bought, they included the recipe. So chocolately. Moist, Simply spectacular! To download the recipe, follow this link and click on SUPERNATURAL BROWNIES. www.MarkCooks.com -Mark-

As someone else wrote, I'm bummed because I just ran out of vanilla extract and I have this Mason jar incubating (and not ready for sure). Oh well. There goes another $8. My beans are all in one jar, dark cool room and in bourbon. I have been regularly agitating as someone suggested. I opened the jar to have a whiff today. Very alcohol-smelling with an ever-so-slight sense of vanilla (or is that just my wishful thinking). As another person wrote, "Patience!" (not my strongest quality). Hanging in there and waiting. Another month or 2 maybe???? -Mark-

On the Mars 2112, if this trip is really about the kids, then suck it up and go. They'll love it. Just know that it's hokey and the food sucks, but they'll love it. If they're into spooky, in the same genre is Jekyll and Hyde. Have fun!

We also learned this method in cooking school. Just this week, in fact. I'm into minimiziing rarely used kitchen appliances/gadgets, but I use my rice cooker all the time. Perfect rice every time. Holds the rice for hours if need be. Not that expensive. They sell some good ones here at Chef's Corner Also, regardless of method, I like to vary the liquids I use (water, stock, flavored water, etc.). -Mark-

I think I understand better what you're looking for. Here's a suggestion and I know that many here will moan, but here goes anyway. You might want to give China Grill a try. China Grill Info It's always a bit on the loud side, so with kids you don't have to sit on pins and needles like you would at a Le Bernardin type place (Im NOT comparing the food). The food is dependably good and if your kids are picky at all, you can always find something there that they'd eat (at least we do). It's not NYC's finest, but if you're working on moving them up the scale, it could be worth a try. -Mark-

My wife and I used to live in NYC, hope to move back someday and we visit there often as a family. The eGulletiers will give you awesome advice I'm sure on the best 'better' places to eat. If you're looking for info on any other stuff/activities, I posted a bunch of NYC links on my personal website: www.MarkCooks.com After years of friends asking for advice, I now just send them to the site. Have an awesome trip! -Mark-

Experiment begun! Thanks Fat Guy. Just got the beans. I chose to cut up my beans (see pic). It just seems like you'd get more of the good stuff inside into the liquid by doing this. I used Jack Daniels for my liquid. Will keep you posted! I used the small Mason jar, 15 beans and cut as shown. -Mark-

The last post got me LOL for sure! It actually was my wife who was very encouraging (I think in part to get me out of the house more). The companies I started with some friends was sold not long ago and the sale makes it possible for me to blow a little on school without a plan on how to use it. This is absolutely a luxury few have and one for which I'm very grateful. My wheels have been spinning on how I might apply this year I'm investing (i.e. when school time is over). I have at least 3 I'm seriously considering, but I'm feeling like I should finish my spring semester before I start pushing any of these ideas seriously forward. To the person who suggested I take pics, great suggestion. Actually, the school requires us to build a portfolio of stuff we make. I use some of these pictures on my blog (see below). Thanks to everyone who has been checking out my blog. The site hit counter is getting up there and I really hope you like what you read. Even if nobody visits the blog, it's an awesome tool for me to record all my class notes and study the material. SLFN. Here's my website link: just click on the "Mark's Blog" page when you get there: MarkCooks.com

I didn't mean to suggest that the service or quality would be different for 1 vs 2 or more. At better restaurants, I think they are quite professional and the number doesn't affect them. I've dined alone, but just don't prefer it and so I tend to eat lesser food when I'm alone. If I do grab a bar seat at a better restaurant, usually the bar tender will chat a little. Thanks for the input and do I hope some will suggest some better dine-at-bar options. I didn't realize Le Bernardin had a bar, but it's been years since I was there.

From time to time, I'm in NYC for a night or 2, usually dining alone. I'm always up for trying new places and open to just about any cuisine. What places do YOU recommend for dining alone? I'm thinking this would tend to be places with bars that will serve from the full menu at the bar. Ideas? Suggestions? Your BEST picks?? Also, particularly interesting in Midtown since I almost always see a show after an early dinner. Thanks!!! -Mark-

I'm not a huge North End fan (more of a french than italian cake lover), but in any case, here are a few suggestions: Flour Bakery The Icing on the Cake Rosie's Best of luck!! -Mark- have you checked out my blog? MarkCooks.com click on the Mark's Blog page

Hijacking is always welcome here! I'm not a drinker, so the only reason I mentioned the bar was because I'd be dining alone. If anyone has a good suggestion of a place without a bar, but might be good for solo diners, please bring it on!

New York dining experts speak out! I'll be in the city for just 1 night and I'm looking for a pre-theatre dinner suggestion. HERE'S THE CATCH I'll be there alone, so I'm looking for a nice place where I can eat at the bar (unless someone wants to volunteer to come eat with me). Can't wait to hear what you suggest!!! -Mark- check out my culinary student blog at: MarkCooks.com

I'm in culinary school for a 1 year program right now and I'm blogging all my classes, if you want to check it out. Markcooks.com click on the Mark's Blog page Feel free to email me with any comments or questions!!!! -Mark-

I'm neurotic enough that I like mine clean. Any recipe I really like, I put into my computer and just print off a copy when I use it (and then I don't care what happens to those printed copies). Also, having them online makes them easy to share and to search to find something you're looking for. -Mark-

If you're going for stainless steel and are up for a more professional kitchen look, I'd suggest you check out a place like Restaurant Depot or BigTray.com. You won't get a brand like Viking or Wolf (consumer brands), but I think you get a whole lot more for the money and stuff (if you pick right) that will surely last. Good luck! -Mark-

Hi everyone. As part of my student requirements, I assisted on my first recreational cooking class this week. It was a blast and everyone who signed up seemed to have a great time. If you're anywhere in the Boston area, you can check out the dozens and dozens of classes available at the school and you're sure to find something you like. Here's the class link: Cambridge Culinary Recreational Class Calendar Also, I put some more entries in my blog this week. I hope you'll check them out! MarkCooks.com

LM- Thanks for the post! I'm totally in sync with you. I had the opportunity a few different occasions to spend time in professional kitchens. I hugely admire what line cooks and sous chefs do day after day in high end kitchens; and it's not something I see myself working towards. With a wife and 3 kids I love spending time with, being in a kitchen somewhere every night while they're at home isn't my dream. I am hoping, though (as your experience worked out), is that I'll meet lots of great people, from students to instructors during my one-year journey. Wherever it goes is fine with me and in the meantime, I've having a blast. I'd love to hear more about the restaurant where you're working, if you get the chance to post again. -mark-

Well, folks. I'm still in play at cooking school. We're 3 weeks or so into it. A small percentage of students have disappeared (where do these people go???). Perhaps too hot in the kitchen??? Just had my first quiz and - like some life events that get a huge build-up - it wasn't that big a deal. I think I did fairly well. We made one of the best vinaigrettes in class this week. I posted the recipe on my site if you want it. It's called "Honey Vinaigrette". Several more entries in my blog, if you'd like to check it out. MarkCooks.com click on Mark's Blog page Back to the books. Another quiz this coming week!

Bond Girl - I haven't seen any posts in days and I'm wondering how things are going. I've been very fortunate in business and I'm so scared for you. It seems you're about to enter a business you have no experience in and you're doing so in a very big way - all at once. As a dispassionate observer of this thread, it looks like you've been caught up in the emotion of it all. I give you a lot of credit for the analysis you've done and you've certainly received some terrific advice here in this thread. Maybe the amount you plan to personally invest is money that you can afford to lose and you'll be OK with whatever happens. Since I'm the father of 3 and mentored dozens of people over the years, my (unsolicited) advice is to slow down. People will still be eating in restaurants a few years from now. There is nothing about your concept or your location that is so compelling to justify needing to do this NOW. There are two fundamental things that give me pause. They are: 1. Since you have no experience in the industry, how do you know that you'll love and be passionate about this business after you see it 'naked'? Your passion right now is less about the business (since you don't really know it) and more about the idea of opening your own place. 2. I don't know if you've ever been in business partnerships, but - from experience - the dynamics can be very challenging (just like a marriage, but usually with more players - i.e. investors, bank, operational partners, etc.). It seems that you're coming together with people (either investors, chefs, etc.) that you don't really know and haven't dated much, so making the marriage work becomes that much riskier. Whichever direction you go, it's CRITICAL that the documents outlining your agreements with various parties outline (among other things): (a) what happens if you reach an impasse, can't agree and need to part ways, (b) what happens if a central party becomes ill or dies, © how needs for additional capital will be handled, both in terms of where the money comes from and how that impacts equity ownership. I have always looked at every business investment from a risk/reward point of view. How much do I need to risk? And, if successful, what could my upside be? Ideally, your upside is far greater than your downside (at least if you're leaning conservative like me). If you're personally putting in a limited amount and disproportionately sharing in the upside, that sounds a bit more palatable to me. I'm not sure how you're constructing your deal. Analyzing a deal in this forum is extremely difficult because we typically get pieces of info as opposed to all the info. Whatever course you follow, as many others here have, I do wish you all the best. I love going to NYC. If you do this, perhaps I could help your revenue just a bit. -Mark-

My understanding is that they are now only looking for people with some meaningful cooking experience (i.e. experienced home cooks or others with very little pro experience need not apply). It would be SO COOL is some eGulleteers took a run at this!! There are certainly some folks here with plenty of capabilities. Come on folks! We'd certainly be here to cheer you on. Who's willing??????????

3 New posts to my blog witht this week's events. Check 'em out and let me know what you think! Mark MarkCooks.com click on the "Mark's Blog" page

Thanks for the reply! I love the passion you describe and I see that in others at school. That passion is among the coolest things about the experience, because it's rare to have so many people at one place all really excited to be there. What are you up to now? It sounds, in retrospect, that you think your investment in school was worthwhile. Yes? What's striking me is that I'm getting some really great basics (at this point). I'm sure you can pick a lot of this up "on the job", but it seems like such a better environment to learn the foundation, when people aren't stressed about getting food to the pass. Would love to hear from more students (past and present). And, I hope you'll check out my blog. MarkCooks.com - Click on "Mark's Blog"

I'm trying not to over-think my next steps right now. Since I'm just a few weeks into my 1 year school journey, I'm feeling that I need to be maxing out on what I learn right now. So, I'm totally focused on honing some techniques and learning the course material, regardless of whether I'll need this 'stuff' later on. Did you check out my blog? I'm having fun keeping it up and it's a fantastic way for me to study, since I'm making sure that I record everything important that happens in class. FYI: The blog is on my site at: www.MarkCooks.com