Recent content by her_name_is_ed

Well the culinary program does provide classes in menu planning, budgeting and management. They offer a specific program just for hospitality and restaurant management but I am not as interested in that as I am in just being in the kitchen. The idea would be to go into business with a partner...

Hey Guys, I am in need of some advice. I am 26 years old, married and currently working about 3 days a week as a private chef. I have wanted to own my own restaurant for just about as long as I can remember. Specifically a deli. Problem is that I know I don't have enough experience working in...

Does anyone know where I could buy a bunch of those plastic clamshell containers bakeries use to put their cookies in? I am making 30 something dozen cookies and I want nice durable packaging for them. I do not want to use bakery boxes, I've done this before and one dozen cookies just looks...

oh yes, and I am now listed on thegathering.com! very exciting stuff.

Update: Just dropped off my fictious business name statement and hired someone to put a website together for me. I am very hopeful that things will go well. I have been approached a few more times but no serious bites just yet. Cross your fingers for me!

I am attempting my first ever carrot cake and the recipe I want to use calls for using plain yogurt, but I don't have any. No sour cream in the house either. Does anyone know if I can just replace that with milk?

I like to make a quick olive spread for my sammies. I pulse a few different kinds of (pitted) olives in the food processor with cooked or raw garlic, lemon juice and lemon zest. You can add some fresh herbs, pine nuts and parm. cheese to make a nice olive pesto for pasta or chicken as well...

I was refering to the natural pectin in the fruit. I did not add any to the syrup but it set up very nicey on it's own. I've done this with strawberries and apples for a quick jam in the past. Very easy and very nums.

UPDATE: I just recieved my official business licence and I am over the moon. For now I will be doing more of a cook for hire type of work till I can find a commercial kitchen, which is proving a lot harder than I had anticipated.

A few years back I lost almost 30 pounds with dieting and excersice. One of my favorite low calorie meals back then was a can of black bean soup from a certain soup company that will remain nameless :wink: Anyway, the consistancey of the canned soup and the amount of salt never really appealed...

this is a very good point. I will be taking this into serious consideration.

I am in need of some advertising advice from seasoned Caterers. I recently started my own small event catering company. As of now it consists of myself and my husband some other friends and family that will be hired through a legitimate staffing agency for insurance and liability reasons. I...

You're right! The day after I made it the pectin in the fruit set up and made my syrup into a nice little jelly. An unexpected surprise that made for some delicious peanut butter and jelly sammies yesterday. My husband is in heaven :)

made some blueberry syrup today and the hubband was putting it away after breakfast and asked: "how long will this last in the fridge?" beats me!:sad: what say you:question:

LEEKS! just made some delicious leek and potato soup that rocked my world. So good!