14:
Stunned, the chef discovers that there isn’t a cake—the party planner, a darling of the society set, was so overextended with other parties that he forgot to have it delivered. With his heart racing and only an hour or so until the cake-cutting ceremony, the chef comes up with a desperate plan…
You can count on the Chef to pull some fool out of the deep end.
Finicky couples, missing cakes…chefs explain why catering a wedding is often more stressful than any job in a restaurant kitchen.
A great read from Gourmet.
12:
Fernand Point, 1897 – 1955
“I’M NOT HARD TO PLEASE, I’M CONTENT WITH THE VERY BEST”
-FERNAND POINT
French Chef born Louhans 1897; Master of la grand cuisine and “Father of Novelle Cuisine”. Fernand Point was one of the greatest chefs that ever lived. His culinary teaching and mentorship left a legacy of world renowned chefs that carry his torch. They include Paul Bocuse, Alain Chapel, Francois Bise, Louis Outhier, and Jean and Pierre Froisgros. – World Culinary Institute.
Fernand Point (1897 – 1955) was a French restaurateur and is considered to be the father of modernFrench cuisine.
From his restaurant “La Pyramide” in Vienne, an out-of-the-way town south of Lyon, he gained three Michelin stars and trained a generation of French master chefs: Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre, the Brothers Troisgros.
The restaurant was founded shortly after World War I. From its kitchen came the modern lightly-thickened sauces, baby vegetables and other aspects of nouvelle cuisine. During the regime of Vichy France, Point served refugees fleeing the German invasion. When German officers began patronizing his establishment, he stopped serving dinner. When they demanded tables for lunch, he closed his restaurant altogether.
His most famous words were “Beurre beurre, donnez-moi du beurre”
- Wikipedia
How could you not like a guy who said
“Butter butter, give me butter!”
24:
I have read a couple of books lately that make a lot of sense. They are books that everyday people should read but most likely wont. The second of these books made me reach a realisation. Like with so many things in life people always end up preaching to the converted. In defence of food is a great book do not get me wrong I strongly recommend this book to anyone who appreciates a well researched book.
The otherside has at times been a rant at the few who already know how difficult trying to satisfy every individual out there is.
So as of today the otherside will try to take a more positive approach to food and in a way fight the huge mincer that the food industry has become. Here are a few things I have learn’t from my time in hospitality that can be applied to the domestic kitchen.
Here are a few to get the ball rolling.
What do the above images have in common?
Answer = a source of heat and that is about the only thing the modern kitchen has in common with the other two. The modern kitchen is nice and I would love to entertain and feed my family from it but there is one thing wrong with it. You can control the heat on your oven to the nth degree. And that is my point.
- Let go of control! The other two people can cook better food from nothing because they have practised what they are doing. The more you do it the easier it gets.
- Wet your hands before you cut garlic or onions. The water will retard the onion juice and you will cry less. It also forms a barrier on your hands thus eliminating the odor getting into your skin. When your done wash your hands in cold water not hot. Hot will ‘cook’ the odor in.
- When you are filling up a container be it oil or some other dry ingredient do it in the sink. Not on the bench. If you are like me you will spill it and all you have to do is turn on the tap.
- Possibly the most important utensil in the kitchen is your own two hands. Use them! For scraping out bowls or mixing etc.
- You can freeze fresh yeast.
- Check out Gourmet for helpful videos in their ‘test kitchen‘.
- You can portion your meat before you freeze it. I have done this individually with food wrap but here is another option. This can also be applied to cookie dough.
Nest by Morph
Designers Morph have created the Nest range of kitchenware for London-based producers Joseph Joseph.
Via Dezeen
20:
In the kitchen we often have to pour a liquid such as oil from a container with a wide mouth into a vessel with a much smaller opening. To do so we squeeze the large container to form a spout. So these would work exceptionally well. In both a professional and domestic kitchen. With the added bonus of units of measure on the side.
Made of translucent silicone, these nested measuring cups allow you to form a spout anywhere along the flexible rims for precise pouring. The textured surfaces provide a secure grip, and two clear measurement windows allow you to view the contents. The large size may also be used as a mixing bowl. Microwave- and dishwasher-safe. Set of three. Capacity: one, two, and four cups.
Designer: Ken LeVan, 2008
Size: Smallest: 4.5h x 2.75″diam; Largest: 6.75h x 4″ diam.
$26.00, $23.40 Members.
Puchase.
Via.
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