This book is Michael Ruhlman’s second in-depth book into the world of the Culinary Institute of America (CIA). His first book being The Making of a Chef: Mastering Heat at the Culinary Institute of America.
Anyone who has tuned into the Food Network at least once in the past decade knows who Susur Lee is and what he’s capable of producing. He’s definitely among the great chefs of this city that have managed to put Toronto’s culinary abilities on the North American map. His restaurant is located on King St West (east of Bathurst) and seems to be attracting quite a lot of buzz and it’s definitely well deserved. It was an extraordinary dinner and the chef was humble enough to even make his rounds to all the tables during the dinner service to greet his guests.
For all you bakers out there:
What do you think of this kitchen gadget – does it look useful or useless?
Lemon Tart you stole my title, Great Beginnings, even though you thought of it first and I hadn’t even experienced a moment that needed that title. Nonetheless a title theft. All kidding aside great post, well titled (said with a hint of jealousy).
Its been 8 months since we started Notes on a meal. Here’s whats changed.
1. Generally speaking my life has been a lot better since I started writing for Notes on a meal: More then words can say.
2. My favorite meal in the last 8 months has been: My girlfriends pasta dinner. Outta this world.
3. In the last 8 months the most important food related thing I’ve learned is: Pitted dates may contain pits.
4. I work in the industry: yes
5. I have made job related moves in the 8 months. yes Ive moved to Marben. Its been fun and pretty worky.
6. Has your perspective on food changed in the 8 months? I have learned to really appreciate fresh food grown with love.
7. My favorite animal is steak. Yes. Sit steak, good boy.
8. I feel that the restaurant that gets me excited right now is: Sushi Kaji. I still have not eaten there, but its been a long time coming and I’m very excited.
9. I am excited about all the wonderful seasonal food that is available right now: yes and how.
10. I look forward to getting a regular schedule and enjoying my life outside of work more in the next 8 months.
11. One thing about the last 8 months that has made a difference in the way I see food is: not compromising on quality.
12. Knowing what I know now, if I were a cheese I would be: since I have become quite injury prone, I would probably be a cheese thats easy to cut.
13. In the last 8 months I have broken the record for gratuitous band aid use in the kitchen.
14. I value efficiency and professionalism in the kitchen.
Just had the pleasure of stumbling on to Avec Eric on YouTube. I was searching through YouTube related searches with Bourdain, Batali, Reichl, and Richman.
Kraftwurst – We are Pork Products!
It’s fun to laugh at food!!
A couple days ago I made this salad and have been looking to give it a name. Having not come up with anything myself I was hoping to reach out and get some ideas from fellow foodies…
Yesterday I had written out this blog entry only to erase it before publishing, so here I go again…
I have recently come across a moral and culinary dilemma, one that has me going through the pros and cons of a heavy decision. Thanks to this blog and by extension Rob (the admin), I can get this of my chest and maybe hear from people if they have experienced their own loyalty issues in this business.
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