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The Culinary Inquirer

September 14, 2011. The search for the right kitchen. I expected that my first stage might not pan out. I arranged several stages in the course of a week so I would have the opportunity to compare them and figure out exactly what I was looking for in a work environment and from a chef. My next stage was at The Breslin. Located in Midtown at The Ace Hotel, the Breslin is a British love child between Michelin star Chef April Bloomfield. Which is what I found on my third stage at Paulino's. I wanted to find...

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The Culinary Inquirer | culinaryinquirer.blogspot.com Reviews

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September 14, 2011. The search for the right kitchen. I expected that my first stage might not pan out. I arranged several stages in the course of a week so I would have the opportunity to compare them and figure out exactly what I was looking for in a work environment and from a chef. My next stage was at The Breslin. Located in Midtown at The Ace Hotel, the Breslin is a British love child between Michelin star Chef April Bloomfield. Which is what I found on my third stage at Paulino's. I wanted to find...

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1 the culinary inquirer

2 recipes

3 wise words

4 next stage resto

5 floyd cardoz

6 and pastis

7 did i find

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9 lauren hendrick

10 labels cooking

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The Culinary Inquirer | culinaryinquirer.blogspot.com Reviews

https://culinaryinquirer.blogspot.com

September 14, 2011. The search for the right kitchen. I expected that my first stage might not pan out. I arranged several stages in the course of a week so I would have the opportunity to compare them and figure out exactly what I was looking for in a work environment and from a chef. My next stage was at The Breslin. Located in Midtown at The Ace Hotel, the Breslin is a British love child between Michelin star Chef April Bloomfield. Which is what I found on my third stage at Paulino's. I wanted to find...

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culinaryinquirer.blogspot.com

1

The Culinary Inquirer: April 2011

http://culinaryinquirer.blogspot.com/2011_04_01_archive.html

April 08, 2011. An Evening of Honey. Bee Raw Honey sources raw and unfiltered honeys from artisanal beekeepers. Around the United States. Each honey was selected and paired according to its. Sweet Yellow Clover Honey, Colorado. Delicate and sweet with hints of cinnamon and nutmeg. Orange Blossom Honey, Florida. Citrus flavors with an amber hue and a tangy finish. Basswood Honey, New York. Warm and mild with herbal notes. Sage Honey, California. Buckwheat Honey, Washington State. Touraine, France, 2009.

2

The Culinary Inquirer: August 2010

http://culinaryinquirer.blogspot.com/2010_08_01_archive.html

August 31, 2010. A meal worth sharing. Today I attended orientation for the French Culinary Institute where I'll start school this Thursday. I felt like a giddy freshman again, eager to meet my classmates and learn what the months to come would entail. We hopped the subway and before I knew it we were in Greenpoint standing in front of. Do you not like the tartar? Oh no, of course not! Thomas falsely assured her, giving me a wink as she hurried to another table. August 29, 2010. This evening I had the pl...

3

The Culinary Inquirer: January 2011

http://culinaryinquirer.blogspot.com/2011_01_01_archive.html

January 27, 2011. Bon Voyage Level 3! After tonight I will have completed level 3, appropriately titled: "Discipline: Skills For Consistency And Refinement.". The possible combinations I'll be making this evening:. Filet de Orata Américaine and Pots de Créme. Orata filet in a white wine sauce with mussels and shrimp and vanilla custard with a cookie straw. Aile de raie á la Grenobloise and Tarte aux pommes. Sautéed skate wing with brown butter, capers, lemon and croutons and apple tart. Our chef will pic...

4

The Culinary Inquirer: November 2010

http://culinaryinquirer.blogspot.com/2010_11_01_archive.html

November 16, 2010. A Night at Del Posto. The New York Times. I knew this was a place I was only going to hear more about, and definitely a place I couldn't afford. But when you really want something, you naturally find a way to justify it. Two weeks ago I was tossing ideas around for places to take my mother for her birthday during her visit to the city, so I asked my managers at work for suggestions. They had been eating out a lot, so I knew they'd steer. Me well. "Del Posto. The woman did sacrifice.

5

The Culinary Inquirer: August 2011

http://culinaryinquirer.blogspot.com/2011_08_01_archive.html

August 27, 2011. Coming to a truce with my calling. Graduation day with Chef Alain Sailhac. To cut to the chase, finding my career path has been challenging for me. I'm intrigued by a variety of areas within the restaurant industry and I can imagine myself succeeding in most of them. Deciding which one will ultimately make me the happiest is another matter — A matter that has introduced me to insomnia. The internship was a pivotal experience for me. It was after two months at Food Arts. Kitchen, my atten...

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culinaryinquirer.blogspot.com

The Culinary Inquirer

September 14, 2011. The search for the right kitchen. I expected that my first stage might not pan out. I arranged several stages in the course of a week so I would have the opportunity to compare them and figure out exactly what I was looking for in a work environment and from a chef. My next stage was at The Breslin. Located in Midtown at The Ace Hotel, the Breslin is a British love child between Michelin star Chef April Bloomfield. Which is what I found on my third stage at Paulino's. I wanted to find...

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