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Hello All, Wondering what experience you have had with the various blade blank sources on the net for japanese style knives? I only know of jantz and one other, their selections seems pedestrian and not much about the heat treat and quality. Pics of your work would be great too! Please let...

Hello All, Just wanted to hear from some chefs some foolish and (what chefs deem to be) insulting activities made by waitstaff. I work as a salesman, and part time (2-3 shifts) as a waiter at a fine dining establishment here on Long Island. I have been working part time as a waiter since I...

Hello All, One of my favorite accompaniments to various dishes like roast chicken, pan cooked fish, and seared steaks has to be the venerable roasted potatoes. I have some of my own tricks that I use to get the desired result (which to me means crisp crunchy outside and fluffy white interior...