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Just a few of the dishes we have cooked.

You can also cut your butter with shortening to lower the cost and still have a butter flavor. Commercial bakeries do this a lot.

It depends on how many pounds of shrimp and what size they are. Have an ice bath ready to refresh the shrimp when they are done. The best way to tell if they are done is to pull one out and test it. Stall the cooking in an ice bath after that. For storing, chill the liquid used for cooking...

Traditional French - Almondine: Blanch washed and picked beans in salted boiling water and quickly saute in beurre noisette (browned butter) minced shallots and toasted almond slices. I like to finish them off with a squeeze of fresh lemon juice and sea salt. Traditional but excellent. I...

Think of it this way...what are you trying to do? Corn can go many ways. Cayenne is a pepper and can stand to the side of whatever herb you introduce. Corn. Mexican? Add fresh cilantro and lime. French? Add thyme/rosemary and a twist of lemon. Indian? Add some curry powder and...

For cooking/baking: Red wine, white wine, brandy, bourbon, gin, Pernod, scotch, dark ales, vodka, tequilla. Any liquor such as GMarnier, Kahluah, Frangelico, Cassis to name a few.

Gelatin Marko

Quebecers slang it up a bit. That's where I have heard it.

And for any of you who want to pronounce "poutine" like a French Canadian...you pronounce it "poo-teh." That way, when you're actually in Quebec and you say "Poutin Mon Amis" you'll sound like a pro!!! Bon Appetit!!

Charlie: I wish I could make as much money doing something I couldn't do well as you say he did singing and playing guitar. Marko

There are many positives to being a chef, yes. You will definitely always have work, you will have the ability to be creative...perhaps even artistic if you have it in you, you will eat well and you will eat for free, you will probably (as a chef) drink for free, you will meet a lot of people...

In the end, as with anything we do long term, cooking loses the allure the more we do it. Passion will carry you a long way, but in the end...it becomes a job. Marko

Yes: Food stylist, sales rep, food journalist.........

Thanks AMSeccia: I say what I say from personal experience. I am presently facing the delema of working long hours and weekends, or spending time with my children. I am recently divorced and I value my time with my children. Unfortunately, and an Executive Chef, I have to work long hours and...

AuntieK: I am a professional chef. I am presently, and have for many years in many places, an Executive Chef. My personal perspective of the hospitality industry as a whole is that it is one to stay away from. I got into this industry because I loved cooking/entertaining and I had a talent...

Pieces. Strange but true! Marko