ANIMAL-FREE IS YOUR ANCHOR. Chef Sharon Lee Davies-Tight Guides Professional & Home Chefs In The Preparation & Execution Of Her 5 STAR Animal-Free Cuisine! WELCOME ABOARD!
Eulogy from Queen Elizabeth I asked for a message and this is what she wrote. For restaurant, food services and home chefs: 1- No nail polish in the kitchen. It hides clean or dirty nails. 2- Now that it’s 2022, no fake nails in the kitchen. 3- If you’re wearing anything that can fall offContinue reading “Eulogy From Queen Eli To Chef Davies-Tight”
VegFAQs Are Artificial Flavors Vegan? By Dale Cudmore January 8, 2021 You see it on coffee, packaged foods, soups, protein powder, and more…“Artificial Flavors”. Is this one of those sneaky non-vegan ingredients that you need to avoid, or can you actually eat artificial flavors with a good conscious? It’s rather frustrating since all the ingredientsContinue reading “Are Artificial Flavors Vegan? | VegFAQs”
Malic acid is found in many sour or tart-tasting foods such as fruit; it’s used to add flavor and texture to fruit fillings and jellies in baked goods. What is Malic Acid? Malic acid is a dicarboxylic acid with the molecular formula C4H6O5 (Figure 1). It is made by all living organisms and it contributesContinue reading “Malic Acid | Baking Ingredients | BAKERpedia”
By DON BABWIN Sexual misconduct often part of the job in hospitality work CHICAGO (AP) — One woman recalls how a general manager at a Chicago-area restaurant where she worked told her that if security cameras recorded him reaching between her legs and grabbing her genitals, he could simply “edit that out.” Another woman workedContinue reading “Sexual misconduct often part of the job in hospitality work”
There are multiple nuances that restaurants can use with their menus to coax customers into spending on more high-profit dishes. Read our resource article on the topic. For years, restaurateurs have struggled with how to lay out a menu that is informative, readable, and — most importantly — profitable. While the debate on whatContinue reading “Menu Psychology: The Science Behind Menu Engineering”
Your Fruit Is Covered With Nasty Pesticides: Scientists Have Discovered the Best Way to Wash Them Off Kate Sheridan,Newsweek Wed, Oct 25 2:45 PM EDT A common kitchen product could supercharge fruit-washing protocols. A new study, published in the Journal of Agricultural and Food Chemistry on Thursday, found that baking soda could remove far more pesticide from the surfaceContinue reading “Removing Pesticides From Fruit”
Ravi DeRossi owns 15 successful restaurants and cocktail bars in New York City – and he’s on a mission to make every item on their menus plant-based. In this engaging and unique conversation, he also shares his bold vision and gives exclusive details about 4 new concepts he has for future restaurants. Ravi started hisContinue reading “Ep. 21 – Art Meets Purpose: Designing Conscious Food Experiences With Ravi DeRossi”
We know you hate having to peel and cut butternut squash, but with this amazing trick, you have no excuse for buying it prepackaged. Get the recipe on Tasting Table. The Super-Simple Trick to Peeling Butternut Squash Never fear peeling butternut squash again with this seriously easy hack BY ALISON SPIEGEL 10/27/16 We might beContinue reading “The Best Way To Peel and Cut Butternut Squash “
From Chef Davies-Tight: The folks over at Penzeys Spices sent me this email today 23 July 2016. It’s an interesting slant on cooks. Give it a read. WHY WE COOK. Five years ago today the world lost a great talent, a great mind, and a great heart in the passing of musician Amy Winehouse at theContinue reading “WHY WE COOK.”
by KamalPatel Jun 8, 2016 For well over a thousand years, cast iron has been used as a reliable cooking surface. Actually, it’s been used since the appropriately named “Iron Age”, roughly 2500 years ago.Fast forward a couple millennia, and we’ve been thrust into the “Spend all day on the Internet Age”. People are starting to questionContinue reading “Are cast iron pans unsafe? “
ANIMAL-FREE SOUS-CHEF™ 