Chef Amadeus On Self-titled Chefs

Chef Amadeus On Self-titled Chefs

by | Oct 24, 2015 | Food Industry

Chef Amadeus frowns when people dub themselves chefs. A chef, in traditional, brigade-system kitchens, are the highest ranked people in their kitchens and who have others for whom they are responsible. They usually have decades of experience and have apprenticed and...
Chef Amadeus On Self-titled Chefs

Chef Amadeus – What if?

by | Oct 4, 2015 | Culinary Arts, Food Industry

Courtesy of Chef Amadeus Chef Amadeus is a large man – not in stature, but definitely in personality. I’ve been following his radio show ever since considering going to culinary school (insert post), and I listen carefully to the advice he sometimes gives to his...

The Rad Lab

by | Jun 6, 2012 | Food Industry

I work here! OMG! Here’s an introduction to the books that the Modernist Cuisine marketing team put together. Most people wonder why in the world you’d want such a huge-mongous book in the kitchen or on your extra-tall bookshelves, but since starting at...
Chef Amadeus On Self-titled Chefs

Special Events and a Time Warp

by | May 22, 2012 | Food Industry

I finally logged into my blog today, and I realized that I’ve been a slacker! Well, I’ve just been slacking on writing, because I’ve been logging some long hours at the lab! Courtesy of Scott Heimendinger We’ve been focusing on special events,...