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FRIED COFFEE — Notes From The Back Of The House

Notes From The Back Of The House. August 14th, 2011 · Uncategorized. I have recently started exploring the art of picture taking again after a 30 year hiatus. I bought a used Nikon D60 and a AF-S Zoom Nikkor 70 – 300mm f/4.5 – 5.6G IF ED telephoto lens. Above is Copp’s Pond near my cabin in Tuftonboro, NH. Below is a Heron I startled and sent flying. Rarr; No Comments. Flavor – with John Willoughby. March 29th, 2011 · Uncategorized. My tongue danced as I read through, Deep Flavor, No Browning Required.

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FRIED COFFEE — Notes From The Back Of The House | blog.temporarychef.com Reviews

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Notes From The Back Of The House. August 14th, 2011 · Uncategorized. I have recently started exploring the art of picture taking again after a 30 year hiatus. I bought a used Nikon D60 and a AF-S Zoom Nikkor 70 – 300mm f/4.5 – 5.6G IF ED telephoto lens. Above is Copp’s Pond near my cabin in Tuftonboro, NH. Below is a Heron I startled and sent flying. Rarr; No Comments. Flavor – with John Willoughby. March 29th, 2011 · Uncategorized. My tongue danced as I read through, Deep Flavor, No Browning Required.

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FRIED COFFEE — Notes From The Back Of The House | blog.temporarychef.com Reviews

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Notes From The Back Of The House. August 14th, 2011 · Uncategorized. I have recently started exploring the art of picture taking again after a 30 year hiatus. I bought a used Nikon D60 and a AF-S Zoom Nikkor 70 – 300mm f/4.5 – 5.6G IF ED telephoto lens. Above is Copp’s Pond near my cabin in Tuftonboro, NH. Below is a Heron I startled and sent flying. Rarr; No Comments. Flavor – with John Willoughby. March 29th, 2011 · Uncategorized. My tongue danced as I read through, Deep Flavor, No Browning Required.

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blog.temporarychef.com

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2011 March

http://blog.temporarychef.com/2011/03

Notes From The Back Of The House. Entries from March 2011. Flavor – with John Willoughby. March 29th, 2011 · No Comments. My tongue danced as I read through, Deep Flavor, No Browning Required. My training practically mandated the sear citing the same Maillard reaction. Many Chefs claimed that it must be done to seal the flavor in. Here’s a Google page about the Maillard reaction along the length of which I found some pretty interesting reading. [.]. Read more →]. March 26th, 2011 · No Comments. This pain...

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The Patisserrie

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Notes From The Back Of The House. Entries Tagged as 'The Patisserrie'. Christmas Cookies – Springerle. December 1st, 2010 · 1 Comment. Springerle cookies were my run-away favorite Christmas treat. They were nice right out of the oven, however, the real enjoyment was only experienced after they sat a tantalizingly long period of time. To this day they are about the only anise flavored thing I like. What a beautiful creation they are, and the aroma whilst [.]. Read more →]. Middot; springerle cookies.

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Web 2.0

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Notes From The Back Of The House. Entries Tagged as 'Web 2.0'. Restaurants & Social Media. December 24th, 2010 · 1 Comment. Restaurateurs seem to be a cautious and somewhat stodgy lot when it comes to NEW things. They learned long ago that customers are, for the most part, unwilling to speculate with their hard-earned dollars on menu items they aren’t familiar with. Accordingly, many have been slow to explore and espouse the opportunities available in the [.]. Read more →]. Middot; find a chef. Still Clu...

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2011 August

http://blog.temporarychef.com/2011/08

Notes From The Back Of The House. Entries from August 2011. August 14th, 2011 · No Comments. I have recently started exploring the art of picture taking again after a 30 year hiatus. I bought a used Nikon D60 and a AF-S Zoom Nikkor 70 – 300mm f/4.5 – 5.6G IF ED telephoto lens. Above is Copp’s Pond near my cabin in Tuftonboro, NH. Below is a Heron I startled and sent flying. Read more →]. Flavor – with John Willoughby. Chef Knives For Sale. MINUTIA & Chuck Lorre. Oprah – Check out this American Hero!

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On The Job

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Notes From The Back Of The House. Entries Tagged as 'On The Job'. Chef Knives For Sale. February 21st, 2011 · No Comments. Middot; On The Job. These Sabatier Elephants are extraordinary knives. They have led a very pampered life. NO CHOPPING / NO HACKING / STRAIGHT BLADES They are carbon steel and the real thing. $ 300 6″ - 10″ - 12″ At Bon Vivant, Sabatier knives have been our choice for over 20 years. Director Louise [.]. Read more →]. Middot; chef knives. Middot; professional knives. Middot; On The Job.

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July 2015 Exercise – Josuelt Rodriguez | Deep Plate

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Inspiration for Professional Chefs by Professional Chefs. July 2015 Exercise – Josuelt Rodriguez. Asymp; Leave a comment. Oak Park Country Club. Josuelt Rodriguez Sous Chef, Oak Park Country Club, River Grove, IL. Grilled Octopus, Salsa Verde, Spanish Chorizo Hash, Mole, Compressed carrots and Beets with Pedro Ximenez Vinegar. Video: Purity by Bauscher. I Want to Deep Plate! Https:/ deepplate.wordpress.com. Deep Plate on Facebook. Larr; Previous post. Next post →. Leave a Reply Cancel reply.

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“Challenge” | Deep Plate

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Inspiration for Professional Chefs by Professional Chefs. Deep Plate introduces “Challenge”. Open only to chefs who have previously posted a monthly exercise on Deep Plate. Chefs can challenge another qualifying chefs; Challenge to be selected by Deep Plate. Challenges can take place anytime – not structured in a schedule like the monthly exercises; to be initiated by a qualifying chef. E mail the participants names or questions to: danielle@bauscherhepp.com. Join 303 other followers. Email check failed,...

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Don’t Cry! We’re on Maternity Leave for the August 2015 Exercise | Deep Plate

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Inspiration for Professional Chefs by Professional Chefs. We’re on Maternity Leave for the August 2015 Exercise. Asymp; Leave a comment. Welcome John Philip to the Bauscher Hepp Inc. family! Due to some transitions and changes, we are taking the month of August off to adjust. We will announce the September Exercise within the next week and will periodically be posting August All Stars throughout the rest of the month! Be sure to check back in for updates. Larr; Previous post. Next post →. Sorry, your blo...

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teller19 | Deep Plate

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Inspiration for Professional Chefs by Professional Chefs. February 2016 Exercise – Trish Lawrence. Asymp; Leave a comment. Trish Lawrence Chef, LDI, LLC, Riverview, FL. Dark Chocolate Chili Pepper Cake layered with Chocolate Mousse topped with Dark Chocolate Chili Pepper Ganache. Marie Christine by Tafelstern. I Want to Deep Plate! Https:/ deepplate.wordpress.com. Deep Plate on Facebook. February 2016 Exercise – Stella Lorens. Asymp; Leave a comment. Edward Don and Company. Marie Christine by Tafelstern.

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Sponsors | Deep Plate

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Inspiration for Professional Chefs by Professional Chefs. Interested in sponsoring Deep Plate. Please contact sherry@bauscherhepp.com. Enter your email address to subscribe to this blog and receive notifications of new posts by email. Join 303 other followers. Visitors to this site. Adventures in All things Culinary. If You Can Stand The Heat. The Chef's Garden. Error: Twitter did not respond. Please wait a few minutes and refresh this page. Blog at WordPress.com. Follow “Deep Plate”.

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Photo Tips | Deep Plate

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Inspiration for Professional Chefs by Professional Chefs. Contributed by Laura Luis, Three Lights Photo. 1) Take photos of your presentation from many angles. A table-height point of view accentuates layers and textures, and will add drama to a vertical presentation. A bird’s-eye point of view will give extra emphasis to shape, garnish and color against the plate, and captivates by virtue of its rarity. 2) Shoot at your lens’ sharpest aperture – typically f/5.6. 3) Use natural, diffuse light when possible.

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blog.temporarychef.com

FRIED COFFEE — Notes From The Back Of The House

Notes From The Back Of The House. August 14th, 2011 · Uncategorized. I have recently started exploring the art of picture taking again after a 30 year hiatus. I bought a used Nikon D60 and a AF-S Zoom Nikkor 70 – 300mm f/4.5 – 5.6G IF ED telephoto lens. Above is Copp’s Pond near my cabin in Tuftonboro, NH. Below is a Heron I startled and sent flying. Rarr; No Comments. Flavor – with John Willoughby. March 29th, 2011 · Uncategorized. My tongue danced as I read through, Deep Flavor, No Browning Required.

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