stackbaxter

Not sure if this is the right place to post this, but it's the closest of the choices. I've been working in restaurants for 18 years, I'm looking to get out. Test kitchens are my new focus. I know they exist and I'm sure there's a lot of them, the only problem is that I can't seem to crack the door. I'm asking if anybody has any advice or if it's just going to take good old fashioned footwork and badgering. Thanks! -S

Thanks a lot!

I've been cooking professionally for about 18 years. I've got experience in all aspects, mostly in fine dining/upper casual. I'm looking to get in to the science end of things (i've always been a scientist at heart, part of the reason i love cooking) I'm coming up on my second internship to finish my culinary education at the New England Culinary Institute and i was wondering if anyone knew of an establishment that had positions geared more toward science then peeling mini vegetables. This is an opportunity that will only come once and i don't want to squander it doing typical intern stuff. any suggestions would be greatly appreciated! cheers! -S

sorry, you must wash the item after applying the fels-naptha! -S

What i discovered when i went to culinary school (NECI) then discovered that my great grandmother used the same product was fels-naptha. fantastic stuff. cheap, and easy. just get the stain wet and scrub the fels-naptha into it, a brush works ideally but when i first started using it i would just rub the bar on the stain. (you buy it as a yellow bar of soap) some stains come out immediately. It's the only thing i've seen get out carbon and chocolate with ease. and it's only like a dollar. cheers.