chefzadi

You can do a Steak Bordelaise. Or if you want to introduce marrow bones to you customers offer the more adventurous regulars an amuse made sort of like the dish jamie describes but on toast. By the way what did you call the dish on the menu? Sometimes rewording a dish helps.

People will pay for a pickle. Glenn can sell pickles as a side. He doesn't have to give it away for free. I haven't seen a copy of the menu but there is so much one can charge for a sandwich in a sandwich shop. It sounds like he tries to use the best ingredients within reason for the type of place he has. It's also a fairly new place, so maybe the place isn't yet doing the volume it's capable of. If his cost for a side is 50 cents, he should actually be charging the customer $1.50 cents for it minimum. Glenn's initial question was a less expensive substitute for a free side that fits in with his menu/scheme. I hate pickles by the way. How about a lightly "pickled" cabbage slaw?

I wonder why this topic doesn't get folks riled up as much as foie gras? Maybe we need a celebrity chef food fight?

The best thing about a donut is the center. I hope you take photos of the artisanal stuff. A photo of bread, sliced so that we can see the inside as well. I have yet to find this sort of bread in America. I wonder if it's the water?

I agree with her analysis. This is the village where I grew up. Not much has changed there over the decades. It's a Bourgeois village. There are castles, it's mostly made up of locals but a few have a second country home there. I recall the population is around 3000. The local farmers find it worthwhile to bring great produce to the weekly market which is the primary source of produce for the villagers. There is no way that the local police will come down on farmers for not maintaining EU standards. The city of Lyon which is a few minutes away might be another story. Tourists you know.

Congratulations Steven! I'd like a free copy, please. Seriously though I would pay for. When is the paperback edition due out? I enjoy your humour even though some of it is lost on me through cultural translation. Anyway, if it has relevant information for culinary students I can get my school library to order it. Of course they would pay for it. As yet, I have little idea what the book is about. Congratulations again Steven!

Just to give some historical context to "masculine environment" in kitchens it has it's roots in Escoffier's kitchen hierachy/battalion that's based on his experience as an army cook. Some of you are writing about the topic, so it's a good idea to know a little more about the topic. I'd also like to mention that the last ktichen staff that I hired as a consultant had 3 women and 2 men. About half of my students are female. I think I remember just one in the entire school from own days as a student and she dropped out.

Mentoring exists in the restaurant world. There's been some talk here about machismo in the kitchen, cattiness probably exists too. Both probably exist less at the FD level. I don't think it's easier to rise to the top if you are a man due to mentoring though. If you look at chefs now, consideration into the number (percentage) of females who entered the field say 10 or more years ago have to be considered. When I was attending culinary school in France the number of female students was nominal. If you look at French chefs my age (37) and older most of come from working class families, farms or family in the business. Very few of us even thought about going to University before attending culinary school. Hell, most of us didn't even think University as opposed to Trade was an option. It was thought of has hard work. If you didn't have talent and some luck, it was accepted that you would be doing grunt work as a career. Contrast it with todays attittude that that piece of paper will eventually land you a glamorous chef job. Flash forward, being a chef is perceived as being considerably more glamorous and the job market for those with a culinary education is expanding, not just in restaurants but as private/personal chefs, catering, etc. My students at LCB are very different from my school mates way back when. Some are older career changes (a few even have advanced degrees), some are straight ouf high school, others are straigh out of University and yes many more female students. One of my female students is a bit older and she drives a Bently, another is an African Princess. The world is changing. I never benefited in the long run from mentoring. When I was younger I wanted to travel, so I moved on to the next city, country. In Los Angeles there aren't enough French restaurants. If I moved to New York where I hear the mentoring system with French chefs is stronger, maybe I'd be doing something else right now. But I really like what I'm doing now. One last point, even though I was born in France I have an Arabic first name. There were times when I would call for a job and I would told no, because of my name. I was told that I was not French. I would say, "But I was born here. It's my mother tongue." The reply, "Non, non you are not French. No job." This sort of thing is illegal now and attitudes have changed dramatically. Another difference between my students and former schoolmates is color. Lots of color, black, brown, olive, yellow... Many of them tell me that I inspired them because I'm a man of color is chef whites. The world is changing we'll be seeing more and more female chefs, chefs of color and female chefs of color. Let's give it some time before pointing fingers at machismo. I'm sure someone here will come up examples of sexism they've encountered. I can counter with examples of racism. Which I won't.

You might want to do some research on Les Meres Chefs of Lyon. The culinary history of Lyon owes much to them. Eugenie Brazier had 6 stars decades before Alain Ducasse. I think that she got her first three 3 in the 20's. One of her restuarants is called "La Mere Brazier" Website.

See there, Kristin, your instincts were right on the money! OK, preserved lemon isn't the same as lemon juice, but it's in the same spirit.... fastest? You made it according to the package directions, didn't you? ← Hey c'mon, we're all learning here. Anyways Kristin, that stew looked yummy! ← I know. I have a sense of humour. I'm teasing Kris, then again maybe i'm not/

In Algeria marqa can even be a braised meat dish with no vegetables.

Interesting in Algeria we use both words. A tabikha can have a range of vegetables in it as well or highlight a single one. Marqa refers to stews. In Tlemencen some marqas can be tabikha as well.

Is white vinegar made from the juice of grapes? ← Yes they are made from grapes. Algeria has a wine industry. In the old days vinegar was made with dates.

Algerian H'rira (It can be spelled Harira, 'Arira. Spelling variations abound) 1 lb. lamb cut into small cubes, 1/2" or so. 2 Tablespoons smen 1 small celery, including the leaves 1 small onion, chopped 4-5 sprigs of flat leaf parsley finely chopped 4-5 sprigs of coriander leaves finely chopped 2 lb of fresh tomato concasse 1/2 cup lentils 1 cup chickpeas 3 ounces of vermicelli 2 eggs, lightly beaten with the juice of 1/2 lemon 1 teaspoon turmeric 1/2 teaspoon cinnamon 1/4 teaspoon ginger pinc of saffron Salt and pepper to taste I'll post methods for the soups a little later.

fastest? You made it according to the package directions, didn't you? It's eaten in Tunisia and Algeria. Similar preparations would be found in Morocco, but I don't if they call it tbikahs. The sticker goes in the center. The center of Maghrebian cuisine is A l g e r i a. Depends on the cook, you add spices such as cumin, coriander, caraway. To suit your tastes.

Flat leaf parsley or cilantro and prserved lemon can be traditional. Depends on the choice of the cook in Algeria. I see your version served more with rice, bread or berkoukes.

It can also be spelled Tbikyah or Tblykhet. In Algeria it refers to vegetable dishes, sometimes with the addition of legumes and served with rice. They can be like stews. What did her recipe contain?

Chorba in the style of Tlemcen Ingredients: 1 Pound of boneless leg of lamb or shoulder, cut into 2"cubes 2 medium zucchini, cut into 2" slices then quartered 1 medium carrot, cut into 2" slices then quartered or halved depending on girth 1 medium onion, coarsly chopped 1 small bulb of fennel, including the stem and fronds, coarsely chopped 1/2 Red Pepper, coarsley chopped 1/2 green pepper, coarsley chopped 3 ounces of uncooked vermicelli, cut into 3" pieces. 1 cup of chick peas 1 1/2 pounds of tomatoes, concasse (you can used canned) 1 tablespoon of tomato paste ginger (fresh or ground) to taste Cinnamon to taste Salt and Pepper to taste Olive oil for sauteeing the aromatics and vegetables.

We tried not too, but there's been a constant distraction.

Great makeup artist! ← It took hours and hours. I did all my own stunts too. I was paid in wine which was fine. (I'll never be the poetic writer that Bourain is) Back on topic, I just noticed that Jonathon Gold of the LA Weekly was nominated in the Newspaper Restaurant Review or Critique Category. The paper is available all over the city for free. I read his column every week. He does a lot of reviews of "ethnic" eateries which are fun to read. I'm not so sure about his fine dining reviews sometimes. Overall I enjoy his hyperbolic, ranting style of writing. He doesn't have this snooty, high brow "oh I know my haute cuisine and I'm soooo bored" tone.

New York tap placed 1st?

White Vinegar. Traditionally like the type you would see in the Middle East. But these days French style vinegars are used as well. Lemon juice and vinegar are used interchangeably in many applications. A little trick to brighten up a slow cooked stew or soup is to add a little vinegar a few minutes before cooking is complete.

Surely, you are kidding me. Would you also like to know where I live? ← No I'm not. I'm asking because you speak with quite the authoritative voice about kitchen codes. And what a chef is.... But I don't want to know where you live. You are anonymously engaging in public attacks on people who do use their real name. Says alot about your credibility. You know what my real name is and where I teach. Tony is a public figure, you know about him. You know what our "credentials" are. What are yours? Where have you worked? What have you done to know so much about the professional world of chefs and kitchens? You don't want to answer, which reveals that you have little or no experience about which you speak with booming authority. But I already know that. Your best wasn't good enough to sway a bunch of grown ups who have lived, worked and have recognized credentials. That says more about what your best is, more than it does about the professionals you have been railroading and insulting. Use you're real name when you say things like this. Better yet, say it like we are standing face to face. But if you used your real name you wouldn't say things like this. You say whatever you want as long as there is no potential consequence to you in real life. I say what I want knowing that I'm on a public forum and as a somewhat public figure I know that my students and colleagues (some who I know personally) are reading this. This doesn't deter my freedom of speach at all. Because I don't say in public what I wouldn't say in private.

Do all the chefs who are nominated have to cook (at their own expense) at The Beard House or did they already do that? Congratulations to everyone. "All Clad Cookware Outstanding Chef Award" the name just made me laugh, I mean no disrepect. I suppose the awards are sort of like the Oscars and presumably it boosts careers. I'm imaging a book cover or food show like a movie trailer "Nominated 4 times for All Clad Outstanding Chef Award" "2 time winner of the All Clad Cookware Chef Award!" I didn't know Michael and I had so much in common. Remember the drunken French monkey in the Eddie Murphy movie?

Thank you, I am touched. I am sure there is some kitchen in this whole wide world that will take me in for what I am and where I will be happy.... ← Where are you working now? Where have you cooked? Have you ever worked as a Chef de Cuisine? How much work experience do you have?