jfresch

I am 25 years old, graduated college two years ago, and have been teaching high school for the past two years. I have since left teaching to pursue a career in the culinary industry. I plan on eventually attending culinary school but want to acquire some hands on experience before signing up for such a financial commitment. Does anyone have any advice on how to get into a kitchen with little to no professional experience? Money is not an immediate concern of mine as I am more interested in gaining knowledge and experience. I have found it difficult finding intro positions that don't require previous kitchen experience. Thank you for your help.

Has anyone heard anything about the Morimoto line of Henckels, specifically the Miyabi Morimoto 600 MC Slicing Knife? I have handled the chef's knife and loved how it felt but want to make sure these things are built to last. It has a hardness of 63 rockwell which to me is both great and not so great.

Henckels Miyabi 600 MC Morimoto Slicer or Misono UX10?

What are some of the best brand and models of knives that are currently on the market? What are most professional chefs using in their kitchens? I am currently looking in to getting a carving knife and am torn between the Wustof Ikon, Global, Henckels Twin Profection, and Henckles Cronidur. What are your thoughts on these knives and am I overlooking any others? Thanks

Can you tell me how much Xantham and Gelatin you use proportional to the ice cream base? Thanks for your help.

So I have been making a couple different batches of basil ice cream and have found that the batch I made with only eggs covered up the basil flavor. I then made a batch that uses only cornstarch ( no eggs) to thicken the ice cream base, the basil flavor really shined through but it was not as rich and smooth and the mouth feel wasn't optimal. I am thinking about cutting the amount of eggs in half from my original base and thickening it to the proper viscosity with a little bit of cornstarch. Any ideas on whether this would work / any advice? I saw some info about xantham and may try that but would prefer to avoid that ingredient for now. Thanks.