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Hey, I'm trying to see if anyone knows of a good reference book that details how to carve fruit and vegetables. I've found a couple of knife skills books but they only seem to briefly touch of that stuff. If anyone has any titles or authors that I could look up that would be awesome...

I graduated from culinary school around a year ago and have been working in a local restaurant for a year. I am looking to move my skills to the next level and want to become an apprentice so that I may obtain Red Seal Certification. I wanted to pose a couple of questions to the forums to see if...

Hey, I'm just wondering if anyone has ever had a large amount of fat in the bottom of the roasting pan while roasting beef bones for stock. If so should that fat be drained off or allowed to go into the stock. Lastly should I just continue to roast the bones till the fat is gone? Wolf

Heyas, I've done a bunch of breads now that have all followed recipes from different books. A few are a traditional french bread, Potato Bread, Cornbread, Bananna bread, and just a regualr simple bread. I have found the taste of the breads has been somewhat bland. When I pickup breads in...

Heyas, I'm looking to pickup a stand mixer for home use. I believe it will help me with alot of my baking stuff as well as other desserts. I have a unit that I've seen online and at the local Canadian Tire store. It's a Kitchenaid 5qt 300W mixer. It comes with a Dough Hook, Whipping head...

Heya, I just found the site and wanted to say hi and thanks for having me as part of the community. I just started my culinary arts training this week and so far it’s going excellent. My background has been in Retail Business Management, but I’m completely committed to getting into...