tan319

1- A Stager(Stagiere?) is someone who is an intern of sorts. You would call them that in other business', I believe. You are accepted to work in a kitchen, usually a prestigious restaurant, to learn under a chef and to soak up the technique and information available to you as you watch and work and learn. Sometimes you're paid, nominally, other times you pay them ( this was the case of a place I investigated a stage in. 6,000 euro for a 6 month committment. I think it included room and board). In other cases you work for free. In exchange you get to put that worked at said establishment, which probably isn't going to hurt your career, if you know what I mean. 2- The Stagiere does whatever is assigned them. In the case of a loufood, after her work at Ducasse, maybe her next place is going to give her more to chew on then someone else. In an eGullet Q&A, former French Laundry sous chef now Chef of SUPER happening restaurant Trio, said when he did his stage at El Bulli,that he was surprised how much the stages were involved in actual cooking at El Bulli. Not just prep. 3- Sometimes experience is worth FAR more then what you can earn hourly. Getting in young, before all of the responsibilitys of life and families more or less force you to work for as much as you can make, is worth it's weight in gold, IMHO. Loufood, as well as some others on these pages, are going to walk away from these stages so enriched (hopefully!) and full of good ideas and techniques, having worked with some of the most well known and BEST chefs in the world, that no amount of money could have made it more worthwhile.

maybe make it the day before?

Bux, Sorry bout that. I guess I was mixed up about 2 hours from Barcelona?

Louisa, My friend was staying in the dorm. I don't know what else is available out there. Can they hook you up close? maybe Bux knows about some stuff there. I don't think the 2 hour drive will work though. So happy for you!!!

Please, please,please!!!!!!!!!!!!! I can't wait to hear about how it all works. 2004 is gonna rawk!

Congrats, Louisa!!!!!!!!!!!!!!!!!!!! You are awesome! Have fun, a friend and former co worker of mine just finished a stage there. All the best. Ted

That's Adams mom??? Wow! Very nice report on Daniel and pix too! swell.

Steve, Plastic wrap won't melt at 250/300 f? I always cover my flans in the pan with plastic but I bake them at 225f. chefette, Can you explain what you mean by dry bake? No waterbath?

chefette is right, the quick pass with the torch before you bake at any bubbles will insure a smooth finish. Also, I quickly cook my custard on the fire ala creme anglaise, then strain before pouring into my dishes, a technique that I got here on the 'gullet. Always works for me. Also, I prefer a radiant oven over convection for my brulee.

Come the F*&^ on!!! Jaysus!

Everyone, just admit it. All of you are trying to get this to 50 pages...

My favorite day for Lugar's was Sunday afternoon. Lot's of natural light, a damn good Citron & Tonic with lemon to whet the appetite, tomatoes and onions AND Shrimp cocktail to start. Steak for however many of us there were, creamed spinach, german potatos, A bottle of 92 Far Niente or a St. Emillion and to finish off, a slab of that pecan pie with Schlag. We would spend the rest of the day in a 'Food Coma'. Ahhhhhhhh.......

Very carefully with much moving around of the coconut shreds. Once you start getting a lttle color that's when you start rotating and respreading the coconut to evenly color. Once you get there spread the toasted coconut onto a cool pan or surface because it will continue to brown or cook if left on a hot pan. As for the noxious fumes, I've never noticed them unless it was a fresh coconut that was beginning to rot. Perhaps you're allergic?

eh, not really...let's just say that she and I have had that as a private joke for a while. Definitely a fan though, but not a creepy one. We just like to drink and cook and have a good time, y'know? The line for blowing AB starts behind me... and I am an admitted creepy fan. I think it cost's $40 though... I'm just going to shake his hand though

You/re right. I meant the bio. Do you think Julia feels that covers all we need to know? RE: Sara Moulton Are you going to interview her? If so, can we have pix?

'Night... Those Silicon Flex molds look good! Might have to try those bad boyz Thanks for the info, sir.

I agree with you on the interview as far as getting Julia to... kind of get into the nitty gritty. I do have to say that the tone of Mamsters views were kind of weird though. The story sometimes seemed kind of shitty, for lack of a better word (sorry 'bout that.) Being the son of a Bostonian (maybe that's why I used to love faking being sick and staying home from school to watch 'The French Chef', a big stack of toast to accompany viewing being mandatory) , reading her opinions of everything from Julie to Italian cuisine seemed like listening to Mom. For better or worse. Ditto her not wanting to write another memoir (did she get annoyed that the first one didn't seem to exist to Mamster? Or did I miss something?) I guess I feel that she kind of deserves a lot of respect, no matter how stubborn she can be. No matter how much cuisine changes, it all does come back to the French, especially technique.

Don't you get about twice or more times the molds with the Demarle flexis than the Gastro's? I've always used the Flexi's. They just appeal to me more.

I was wondering if any of you folks who have recieved 'THE BOOK' would care to post about what you think of it. Is it blowing you away? Did it live up to or surpass your expectations? Talk to us!

Make a simple syrup with 500 grams sugar,500 grams water. Slice the pears paper thin. Dip them in syrup, put on silpat in very low oven,no color. all the best, ted

how about a pier at brighton or something? It would make a nice litle day trip

Yep. I just got an e-mail from them yesterday. Time to take the plunge...

Ahhhhh, sorry, ML. My mistake. Was looking for something and this came up. I usually find the 'gullet search engine kind of frustrating, but...

thanks for the report, Michael. sounds great!

Maybe I misunderstood and Douglas was just attending that one.