Engu State, nestled in Southeastern Nigeria, is known for Nigeria’s first indigenous university and a slew of other prominent schools, in addition to a vibrant source of both mineral and agricultural resources, especially yam, rice, and coal.
But this September, the capital made national headlines when the death of a “prominent [undisclosed] man” spurred uprisings of mobs that the police were forced to quell.
The source of the man’s death–and the mob’s anger–was a restaurant. While investigations are likely still underway, initial inspection suggests that the man died from some form of food poisoning after consuming a meal of rice and stew. Continue reading “Four Things You Don’t Want Lurking in Your Kitchen”
Chris Hill didn’t know what he wanted to do with his life, but he knew what he started off doing wasn’t it. In an unconventional move, he traded his marketing job for a career as a chef. And even though he has found both passion and success, not only as a chef but also as a personality, developing his own website and boasting multiple TV appearances, he doesn’t recommend aspiring chefs jump in quite as suddenly:
“I highly suggest you test out the waters first and figure out if a position in [the food industry] is something you really want to fully pursue…you need to ask yourself “At what point can I call myself a chef?” Continue reading “Hidden Start Up Costs Personal & Private Chefs Need To Know Before Beginning”
He’s sculpted a submarine and shaped a guitar, constructed a fortune cookie box and molded sharks. And that’s only a few of his often eccentric, and usually towering, projects.
Buddy Valastro, fondly known as the “Cake Boss” of the TLC show, never shies away from a challenge, creating lifelike cakes unimaginable to even most pastry chefs.
Aside from sugar, flour, and eggs, his number one ingredient? Fondant, and lots of it. He uses fondant to shape certain designs that would prove nearly impossible with buttercream frosting, but even the “king” of fondant admits it’s not intended for everything or everyone: Continue reading “Go Naked: Why Fondant is No Longer the Only Way to Decorate”
Chef Michael Firoelli is head of a renowned Manhattan Beach restaurant that is known for “Italian Inspired [dishes] with California Soul”; dishes like corned lamb paninis, oven fire duck egg pie, and mediterranean branzino, to name a few.
It’s not just the food that goes above and beyond: Chef Firoelli’s passion is clear, just by looking at his tattooed arms, etched with “love” and a symbol of a fire breathing dragon.
And yet the very name of his restaurant is one of simplicity: Love and Salt. The reason behind the name is just as clear: the two main ingredients, Chef Fiorelli insists, that are needed for any menu, are just that-salt and a little love.
With them, you can create memorable meals. Without one of these, chefs are destined for, at best, mediocre dishes. Continue reading “A Fine Balance: Why Using the Right Amount of Salt is Crucial”
There are countless skills a training chef must learn to master: food safety, knife skills, presentation techniques, and inordinate preparation methods. And that’s just the beginning.
Most chefs, both in the private and public sectors, attend some form of culinary school.
But many also work their way up: Rachel Ray, famed celebrity chef, tv show host, and author of numerous cookbooks, started her career behind a candy counter.
Regardless of how one becomes a chef, though, one undeniable fact remains: passion alone won’t get you customers or clients. Continue reading “The Biggest Mistakes You Make Trying to Secure a Client”
In a series of a few weeks, unprecedented hurricanes have ravaged Texas and Florida and flooded bordering states of Louisiana and Mississippi. And while hurricanes are not uncommon this time of year, the damage Irma, Jose, and Harvey have inflicted is.
An ABC news report estimates that damages could amount to nearly $300 billion; Harvey’s impact on Houston has been declared the most expensive weather disaster in United States history.
And while these numbers themselves may seem formidable, the real devastation is the numbers of families without homes. Estimates suggest that 30,000 residents have been placed in shelters for Harvey alone.
Irma, which is still active, has already left nine dead and left millions without power. With homes, streets and businesses flooded and the hurricane season expected to continue at an unprecedented and devastating scale, livelihood, including food security, is under continual threat for millions of Americans.
Continue reading “How Chefs are Giving Back to Hurricane Victims”
Imagine this: you’re getting ready to prepare a meal for a client. It’s a simple dish you’ve made hundreds of times before, maybe a bowl of homemade chili and a side of warm cornbread for a fall evening.
Only to discover that the oven isn’t working, or you’re out of the pots and pans you need to complete the job. Continue reading “Three Cooking Methods Every Chef Needs to Know”
Pizza is one of the most consumed foods in the United States: on a given day, Americans eat an outstanding 100 acres worth.
Even during last year’s decline in restaurant profits, pizza still was exceedingly popular and far less susceptible to customers looking to get food outside of sit down franchises.
And that popularity is only growing. The average amount of pizza consumed per month increased by almost 18 percent since 2014.
The good news for personal and private chefs is that both of these trends work in their favor. Continue reading “Pizza Perfect: What you Need to Know to Serve a Memorable Slice”
He’s the host of an Emmy winning television series, a co star on two popular competition shows, and a best selling author.
But if these aren’t the things that matter to Chef Aaron Sanchez. What does? Giving back. Continue reading “New York Moment: Easy Ways Chefs can Fight Hunger”
Gloves are one of the first things personal and private chefs reach for when they’re preparing meals. Whether they’re disposable gloves or reusable ones, chefs use gloves to promote food safety.
In fact, gloves may be doing the very opposite-and putting clients’ health at risk. Continue reading “Two Foods You Should Never Wash in the Sink”