Issue 29

Metro Culinary Competition 2009

The timer starts as the students hustle around to get all of their supplies out. Banging and clanging can be heard all around as the pots, pans, dishes, and utensils are being drug out from their moving containers. Then it

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Food Service Warrior: When is Over-Pouring Out of Line?

How many people go to the bar because they know they are going to be over-poured on the drinks they buy? From the people I have talked to, it’s not very many. Most people like to know how much they

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The Art of Baking Casually

I am an eater who loves to cook, not vice versa. But it’s time to ’fess up. I am a lousy baker. You want a rack of ribs? Fresh ravioli with gremolata? A béchamel sauce? Croque monsieur or blanched asparagus

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