I have been cooking a few years, ran a restaurant a bit so I call myself a chef
My current goal Revive traditional native American dishes and elevate them to top level cooking (a hard goal indeed)
currently I prep/cook in an employee dining room in a quite well known place I'm sure many of you have visited. it's seasonal and in my off time a cater a few events to keep my skills sharp, but it's not a real business and hope it never becomes one.
I hope i don't get to crazy in my culinary uneducated ways
I see a lot of chefs online using cvap cook and hold cabinets. I only have a holding cabinet but it runs on the same technology, eg. the bain-marie at the base. Yes, the cook and hold can brown amongst other things. Browning aside, can I not slow cook meats in my holding cabinet?