I hope you’re cooking experience is developing and becoming easier.  After a while things like chopping an onion become second nature but if you never learned the proper technique these simple tasks can become a major ordeal.  

I don’t know about you but this whole act of cooking rules, the pressure, the heat and of course…. Gratitude.  Basically I aim to please, so every thing I make I go all the way.  What I mean by that is...

Ok today’s tip is pretty simple and a technique that I use a lot when cooking a la carte, for its simplicity and flavor.  The process is called deglazing which is...

In the restaurant world one of the biggest problems is waste, twenty percent of food cost is said to be wasted because the whole product is not used.  Now what the hell does this mean?  Well basically it means...