GotGarlic
Chef Extraordinaire
That sounds exciting, jenny! I hope the venture goes well
Thanks for posting this. I learned a few things.I'm about to take the ServSafe exam ...
http://www.hartnell.edu/sites/default/files/u87/food_safety_guide.pdf
Hi guys!
Yes I'm a lawyer by trade and do some catering on the side. Not giving that up!
But my best friend owns a food business ( manufacturing Korean condiments and some other items) which is mostly based out of state. She wants to expand the manufacturing to the Boston area and has enlisted my help as well as a few others. So we are all getting ServSafe certified.
She's starting in a commercial kitchen and plans to rent factory space after that.
Hi guys!
Yes I'm a lawyer by trade and do some catering on the side. Not giving that up!
But my best friend owns a food business ( manufacturing Korean condiments and some other items) which is mostly based out of state. She wants to expand the manufacturing to the Boston area and has enlisted my help as well as a few others. So we are all getting ServSafe certified.
She's starting in a commercial kitchen and plans to rent factory space after that.
Another approach to stuffed chicken breasts is to butterfly the breasts and brown the part that will be on the inside in a little oil for a few of minutes. then you can add your filling and fold the butterfly back over the filling. I use this technique often because it insures a cooked interior, adds some flavor to the interior and saves some cooking time when you finish them.