Wesley1

really? because im sure mozart was following guidelines formulated by other composers previous, and anything new came from his personal taste. much that same way that one makes a sublime ravioli. And doesnt it take the ability to look at things in different ways and to challenge accepted rules(taste, texture, or science) to do both the theory of realtivity and create a delicious breakfast-flavored dessert? theres no likeness here? at all?

it seems like his new shows and alot more refined and i like it a lot more, it conveys his love and respect for these cultures more accurately.

alot of people like "ceviches tapas" restaurant, there are a number of locations in the area just check their site. Are you on a trip or is it an extended stay or what?

i'm not very familiar with the area - what is the name of the casino? ← The Hard Rock Hotel and Casino, i actually got lost near there again today.

"Latin Wagon" A trailer-joint on MLK near the casino. I found it while lost looking for the casino. An old woman sells Alcapurrias and Empanadas. Obviously fresh, unbelievably delicious; perfect with a malta. Head west on I-4. Exit onto MLK. and try to find your way to the hotel using mostly right turns. It should be on your left side, by a old tire repair shop.

Berkies - comfy, non slip, but one problem arose. They stunk! I mean I had to take them off, seal them in a trash bag and throw them in my trunk. Disgusting. My feet don't stink and the inside of the shoe didn't stink, it was the outside rubber that just smelled like a thousand asses. Apart from this, no big disappointment as far as I recall. thats why you hose them off, they wont rot or mold. Hell, run them through the dishwasher. They are pretty near indestructible, to me at least.

I agree with pretty much all of this and thank you all very much. i guess what i was asking was; as far as the work goes, is it the same idea only more exacting, more tedious, and more precise? How different can it be from the fast-paced, thrill of a busy line? or is the thrill not from the pace but from the product and standards? And I guess that the pastry chef assumed i want to keep a restaurant cooks position for the rest of my life.

I was recently talking to the Pastry Chef at my work about my future plans in the food world, mentioning how i longed to join those working in the best kitchens. I mentioned a number of example places, the obvious Keller, Boulud, Trotter, Ripert, as places of interest, because of their high level of standards and quality. To this, im pretty sure, he laughed to himself. He began telling me that a restaurant cook like myself was very different from those in the upper realm of the food world. He told me they were "crazy" and "insane" and that they in fact must think the same of us (restaurant cooks). Now i should have asked him, and i am afraid i missed out on the opportunity for a good conversation, but i didn't. But what exactly was he talking about? are they really that different? Isn't the only difference the quality of both product, leadership, service standards? I know there is a certain level of originality involved that some chefs cant match, but beyond that; what is the fundamental difference? And how much different is cooking in one these kitchens as opposed to working in a nice restaurant? Im looking forward to hearing peoples thoughts. Thanks, Wes

Mise en Place @ www.Miseonline.com

I dont know but i think i might try and eat there tomorrow. Ill let you know, if i do.

I recently dined at a local Indian restaurant and ended the meal with what was titled "Madras Coffee." We all loved it, but had no idea about what it contained. Does anyone have any idea how its made? And can anyone explain the relationship between this and madras curry, which i know to be fairly spicy?

And what about language in a corporate gig(Hyatt, Ritz, Hilton)? I know its not as acceptable for the Ex. chef, but what about the line and how hard is it enforced?

I work in a deli that shuts at night for fine dining, you know i get down on some sandwiches.

WOW! These damn things are as hot as a stiff cock! -Julia Child, bare handedly, pulling cannellini out of a pot of boiling water

Im visiting on a weekend, a saturday evening and sunday morning, and would like suggestions on where to eat for dinner or breakfast. Im staying on main st. in robbinsville I have no idea what is in that area, ive never been. Thanks

I figure that it matters more to hotel A if people visit there hotel and potentially stay or gamble, which could pay for the high costs at a restaurant, right?

But my thought was always, and this is no nod at you Harry, that going to these schools full-time was a great waste of time, because it's possible to learn everything they'll teach you regarding food preparation from they're books and applying these things at work is so much better. Any of the other stuff " Mise en Place" all of the sanitation you'd learn on the job. Plus there are Philosophies that you pick up and tastes that you acquire that you wont get at school. So I see it as working for 6 months to get into a school where you stay out of a restaurant kitchen for too long. It's too little. The point was that you have to show that you want something from these restaurants aside from the "mandatory" 6 months. Apply your reasoning, who wants you if your just looking to say you've worked and are gonna leave seemingly as soon as your done wih that stint. As I said before dont mention it at first. Oh and hows the search coming? Cause if worse comes to worse you can work at McDonalds and learn a hell of a lot about what not to do.

But you understand the point? no?

I was in the same position about a year ago Jr. in highschool, all that. I called the restaurant I wanted to work at, didnt mention much more than I was looking to pursue a career in the kitchen and would like a job. I never mentioned needing the job, only that I would like the opportunity to work in the best restaurant in town, id work for free doing anything purely for the experience. I've held the Do-boy position for a year now.I only explained plans to go to a culinary school later; I tend to think mentioning CIA/JWU and the other large schools immediately pegs you as one of those whiny kids who is only going to school to be on T.V. ( if you think for a second that this might be you, please give it up for my sake) and that you only want the job to get into the schools, not that you actually want the position to learn. Make sense? So dont mention school at all, in my opinion.

I'm 18 from Tampa Florida and have never met a single food i didn't like( I mean this), I hardly eat astronomical foods (often) here in town and am looking for the best experiance possible

I'm spending a weekend In New York two days of which are preplanned, but I have one night on my own to have hopefully the best meal in the city. Any suggestions? price doesn't matter as long as it's worth it.

I'd say don't take anything if you try to bring what you know/ are comfortable with into the equation you render yourself inable to fully grasp the food of Namibia. Also Rice with ketchup, come on, it sounds delicious!

Any preserves sound good I also like making candied fig slices, they hold well for a while if nice and dry. I hope I can dry them Whole myself though I've never tried but how hard can it be?

I recently found steamed cheesecake at my local asian market and wonder about how to make it myself. I am also curious whether regular cheesecake can be steamed and if so, what the outcome would be like. Info on other topics relating to this or recipes would be great. Thanks, Wes

I am curious about all forms of curing for duck meats (save confit), Things like Duck pastrami, Corned Duck, Duck prosciutto,Ham etc..... Any online refrence sources or Books are welcome to as well as tips and recipes. Thanks, Wes