newguy

My wife and I recently went to Aquavit in NYC to celebrate our 1st Anniversary. They have a regular a la carte, tasting menus, and then a bite menu, which is basically 3/4 of the whole menu in 15 courses. We went with the bite menu, and it was one of the best meals ever.

Thanks awbrig. What's funny is my wife pushed me into it. After 4 years she was probably sick of listening to me talk about food 24 hours a day. The corporate life just wasn't for me, I couldn't stand the politics. I like the "bonding" that goes on in the kitchen. It is a very rough life style that I find fun for some reason. And it can be very rewarding to see a waiter bring a plate back into the kitchen that I prepared that is completely empty, I love that site. I'd better get some sleep, I have to go back in 8 hours.

I'm a few years older than you are, and I'm in my 3rd month of restaurant work after 7 years in an advertising agency. For about 1 month I was quitting every day. I was positive it wasn't for me. Then one day I ruined a bunch of desserts on a party, got yelled at for it. I moped around the kitchen for a few hours as the rest of them proceeded to tell stories of their screw ups at their other jobs. They were all laughing about it and I realized, everyone goes through the same thing. It is very difficult. I work no less than 12 hours a day, 5 days a week. There is certainly no mincing of words, and they will make fun of you for fun basically. If you don't show you are annoyed, and even have a little ability to give it back, you'll be ok. Also, once you receive your first kitchen "wound" you'll oddly earn a little more respect, especially if you manage to work through the pain. They are strange people... I find myself standing over a cutting board, chopping, cutting and slicing the same items every day, and realize that I am smiling for no reason. It was a great thing to do and I'm happy I did it. There are days you won't understand why you switched careers, and others where you won't believe you waited as long as you did. As for cooking school, I believe that I managed to learn more working in 3 months than I did in school. It's great to know the 100 year old techniques for French sauces, but you'll probably find you won't need to make those ever. I think you should try to get a job and see how it goes for a while. It's the best experience you can ask for. Good luck.

Restaurants have their own way of rules and regulations anyway. Someone Staging a few days is the least offensive thing that goes on. I've worked in corporate worlds and in kitchens, and I for one can say I wish that I was allowed to Stage in the corporate world before I took a few of my jobs, because I definitely wouldn't have taken some of those jobs.

What about seared, dice of foie? All that acid, I'd ditch the coconut and add the foie. Not to much of it, just enough to add the necessary richness.

After blanching, lay them out flat and stuff them with any type of mixture. Blue or goat cheese, beets and oranges themselves, roll it up like sushi.

It can smoke a little, you just don't want offensive amounts of smoke coming from the oil.

I was there last June. Through the hotel we stayed at, we set up a car service to pick us up and drive us through Tuscany. Through vineyards in Chianti and a very small town called San Gimigmomo which was fantastic. We spent an hour or two there and continued to move on. The driver spoke perfect English. We told him we wanted to taste oils and wines so he ended up taking us to the Machiavelli vineyard (among 3 or 4 others). He knew the chef so we walked in sat down at a table, he served us real Italian bruschetta and opened 2 bottles of wine all at no charge. We ended up buying some oil and a few bottles of a white they have which was real good. Driving around that area is very difficult since the roads are about as wide as a postage stamp. Enjoy the trip, it's outstanding there.

You have beat me to the Holsten's place. I live in Little Falls and will go to Applegate Farms. But if we really want to go ice cream, we head straight down to Holsten's, grab a burger then one of their sundae's. Everything in that place is home made. The hot fudge is some of the best. I am 30 and have been going to this place my entire life. My father grew up in Bloomfield and he has been going since he was a kid. A few different owners I believe, but quality is always good, and the price is right (very cheap). Denville Dairy is a close second.

Why don't you try trailing at a bunch of restaurants that belong to your idols, and see what it's like. Stay a week at each, get yelled at, work 16 hours a day, and then ask one of the line cooks how much money they make. See if you like it. There is something said to being happy. Save up some cash, trail around and see what happens.

The King's stores in NJ are great. Most have very high end products including wines, cheeses etc... Rumor has it though that they are bankrupt. There were talks of other groups looking to buy them out, but no takers so far.

When I'm eating in a Japanese, I really prefer a combination of as many dishes/styles as possible. I'm a real fan of the Nigiri if the fish is fantastic. A piece of Toro for instance. I also rarely use soy. The restaurant near my apartment that we have been going to lately has a "new age" type touch to it. There was a chef there who spent some time at Nobu in NY. The dishes raw or cooked may have a slight sauce or a chili pepper added.

Don't be afraid to call the restaurant a few times during the day of, and days leading up to, in order to see if you can land a cancellation for earlier that day. Works a lot of the time.

It's not a myth at all, but for nutritional reasons. The only way to keep your metabolism working is to keep eating. Since your body has taken a break from eating while you are sleeping, you "should" eat when you get up. Helps keep the system in tune. Me personally, I'm lucky if I eat at 5pm for the first time. If not, I eat dinner at midnight when I get home from work.

Are the tips dispersed throughout the restaurant staff in all of Europe, or is that just in France?

Occasionally, recipes don't actually work from cookbooks. Could be any number of factors. Could be the ingredients, or it just wasn't tested properly. Maybe you should try adding drops of water at a time. It will move eventually and hopefully help with the paste.

What is SMIC?

Once when I was in school, we made a recipe like that for braised tuna. I believe It was the Italian's that eat the tuna fully cooked. The texture is completely different than what you are used to in a rare tuna steak. But it does remain juicy, although firm. Worth trying at least.

Right now at work we have a lemongrass infused coconut panna cota. Pretty good. I am not a pastry person, but I know it's just cream, coconut, and gelatin. Barely any cooking, just enough for the cream to melt the gelatin.

Another 2 star review from Grimes. Seems he is moving on from 1 stars to two...

I'm back to becoming a Chef again, for the 2nd time. Also half way through Fast Food Nation.

I've been making a creamed spinach recipe for a while. No cream, but a significant amount of bechamel. Although it is actually really good, it uses frozen spinach. Enough bechamel to use almost a quart of milk, thicken with roux to a cream soup consistency. Saute 1 onion and some garlic in butter, then add thawed, drained spinach. Season with salt and pepper and add about 3/4 of the bechamel sauce. Adjust to consistency you like. Reseason with what ever grated cheese you like, pecorino, parm etc... a few drops of worcestershire sauce and a few drops of tobasco to cut the fat. Add a light layer of cheese on top and bake for about 10 minutes. Sets a little bit. Great as side dish or a dip. I like it a little thinner, so I usually use the entire bechemel.

i had a macintosh apple and curried cauliflower veloute once. It was fantastic, although I'm not sure if it was roasted or not. Soup was white, so I'd be willing to bet it wasn't roasted.

I've never been, but of what I know it is supposed to be good. Just not the "hot" spot it was when it opened. It was getting some very "trendy" clientele when it first opened. I'd like to know how it was if you go.

Rosie, I am not sure if A&S is opening another location. Apparently they have another location already, and it isn't as good (nor is it as clean looking as the one on Browertown Road). Their products are really top quality though.