Michael Cecchi-Azzolina’s Your Table Is Ready, Tales of a New York City Maître D’ is here.
The very essence of cooking lies in learning to make use of the mealy bits - the bones, the vegetable trim, the parsley stems. The good news is that making stock is way less complicated than the culinary Gods want you to believe.
The story behind the genesis of usefirst.com. How a New York City line cook used his down time during Covid to try and change the industry for the better.
Tips on how to show up for that big first restaurant job interview. First appearances are everything. Make sure you’re not ice-capading around the kitchen in a hairnet in front of your future comrades and other lifesaving tips.
Ever wonder how professional line cooks make use of cake testers to hit the pass with perfectly cooked proteins every time? Here's everything you need to know to become a ringer on grill.