December 2010
8 posts
1 tag
Whipped Cream and the Garde Manger Station
THE RESTAURANT
When I come into work tomorrow afternoon, the first two hours of my day will be setting my station up. Many fine dining restaurants, especially French or French-influenced ones (like mine) set up their line of cooks using the brigade de cuisine system, sometimes known by the name of its legendary codifier, Escoffier. Under this system, my station is known as the garde manger...
Humble Quiche: The Beginning
I suppose I should introduce myself, seeing as how this little collective was my idea. A lot has changed since I first thought up Extemporal, but I think it’s been for the better. The people you will see posting on this site are wonderfully talented and creative. My career doesn’t lie in technology or the traditional arts, but hopefully I can share a little creativity through my...
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