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Jercooks845

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  1. Hello all, Im writing this in regards to seeking my externship and have been looking in the D.C. and Oldtown Alexandria area. My top choices are Eve and Vermillion. Has anyone ever heard anything about Eve? How they operate, the staff turnover etc? A younger kid who is from the area claims Eve can be hard to work for but has no solid claims so I am hesitant to believe him as they have been great during my interview process. As I am getting ready to go and stage does anyone have any advice? I am not entirely new to the restaurant scene but I have never done food on such a level as Eve does. Thanks all
  2. How's this sound, whip the whites to stiff, make a zab out of the yolks and sugar, add the liquor and mascarpone once cooled, combine, and then do the saviordi dipped in coffee layered in small glasses? If anyone has a recipe they'd like to share I would appreciate it! Ingredients 6 large egg yolks, room temperature 1/2 cup sugar 16 ounces mascarpone cheese 4 large egg whites 2 ounces Kahlúa or dark rum, optional 12 to 14 (4-inch) ladyfingers 1 1/2 cups brewed espresso (or 3/4 cup American coffee and 3/4 cup espresso), room temperature Unsweetened cocoa powder, for garnish
  3. I was gonna layer them in small clear glasses so I'd prefer a lighter texture
  4. I agree with the texture concerns but I also agree with the insurance of having gelatin. I just want a light airy mouth feel and not a dense cheesecake if that makes sense
  5. Hey guys just looking for some advice on doing simple individual tiramisu. I have previously made them for a wedding hall and never felt the need for gelatin while my exec. said be prefers the stability of an added gelatin. I think if the zab is correctly set it should hold and then you cool it to add remaining ingredients much like a mousse. So does anyone think I should give the gelatin a shot? If you have a favorite recipe I would appreciate it if you sent it my way and I am also not a pastry chef but I can dabble with sweets! Have a great day thanks!
  6. Good day fellow culinarians and friends this is my first post on egullet and looking forward to the massive amount of knowledge accessible through egullet. Some of my credentials are completing a two year Prostart program, culinary competitions, and work experience dating back to when I turned sixteen and my mother made me get a job at Wendy's on my birthday. I love the restaurant industry, I love to travel, meet people, try new things, all that good stuff. I've spent a lot of time being down on myself, not having any confidence and just being your typical teen from a troubled home, shitty town, shitty school system and so forth. About a month ago after an argument with my employer of about 5 years I came home and began to partake in a few too many Lagunitas. I realized that despite of everything I accomplished, how many books I've read something was still missing. After high school I was accepted into all the major schools, JWU, CIA, NECI, ICE, Paul Smith's and I was told that "hey this Is great but who's paying for it?" I started going to a SUNY school instead and I didn't feel it was intense or focused enough. I left school and just began working for guys who could teach me, doing stages at many many restaurants in the area, traveling, eating etc. Later that night I realized you know what, to hell with the money and I haphazardly applied to the CIA and wrote a long inebriated letter. To my surprise I was accepted and am starting the first week of December and already I feel like I'm seeing life in a new light. I got a new job in poughkeepsie, I've been reading all those books and some new ones that made me fall In love with restaurant life. Everything good in my life has come from standing in some kitchen, standing underneath the glow of fluorescent lights and prepping my mise until my fingers bleed. While all my high school friends are still living at home, having babies with girls they aren't completely fond of, living on the wages of mom and dad, I've been growing, getting better both as a professional and a human being. In short I just wanted to say hello to all of you who take this as seriously as I do but know to enjoy it at the same time. I am always looking for advice, mind expanding conversation and even friendly debates. Looking forward to the future and chatting with you guys Cheers! Jeremy
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