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Tasting menu or A la Carte menu? Plus some other logistics.

Forum topic

Hey guys, this is a question for anyone who has experience working in a professional kitchen.

So I'm a student at Northwestern in Chicago and I recently started a culinary student group to give students an opportunity to develop a passion for cooking. Stella culinary has been a godsend in helping me get ideas for the group and we've already done a few basic techniques and dishes.

Gluten free?

Forum topic

On another forum where I'm a member, someong just posted this YouTube link.  It is absolutely brilliant and it's description says, "The Les Misrables food allergy parody that will knock your hypoallergenic socks off!."

I'm still laughing.

Olympics

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Having brought up the Olympics in another thread, I thought some of you might like to talk about this marvelous event. What do you think of it? What will you be doing over the period? Will you be cooking anything special? What about an Opening Ceremony dinner? Any suggestions?
Being a Sydneysider,  I can tell you from the experience of 2000 that it's fantastic to be in an Olympic City when the Games are on. So get yourself home WL even if your not a Londoner.

New Promo Video

Forum topic

Chef,

Congrats on the "Learn to Cook Like a Professional Chef" video.  Nicely done.

Thoughts on the American Culinary Federation (ACF)?

Forum topic

Hi All,
I went to my first meeting of the local ACF chapter at school today and was interested in what some of the members here know about the organization.  It seems really interesting and a great way to become involved in cooking competitions, charity events, and networking. Does anyone have any input or experience with them?

The New Stella Culinary Forum

Forum topic

Hey everyone. Welcome to the new Stella Culinary forum.

Less Sour Starter

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I’m starting on a sourdough kick again, I really want to be able to make a real sour loaf and a very mild loaf. I know the techniques used in making natural leavened breads have a great deal to do with how sour the outcome is. Slowing down or speeding up fermentation, temperature etc. I want to start off by creating a very mild starter. Please let me know what you think of the following method.

To make a less sour starter. I would start this on a Wednesday Morning Finishing up on Saturday morning Ready to bake bread

Quiz?

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Where have the quizzes gone? Can't find them on the new layout :( 

Need help with large commercial recipe conversion

Forum topic

I have a lasagna recipe from the cruise we took earlier in the year for a Meat & Spinach Lasagna (Bolognese & Spinach Lasagna.) This was an outstanding lasagna and I was able to obtain the recipe from the chef. This recipe as written makes approximaely 30 large hotel pans. It's been a very daunting task and I've procrastinated with it long enough and I'm coming to those in the know to beg for your help.

What went wrong?

Forum topic

HERE is the recipe for the multigrain bread I made last week (just before the forum was being revamped). Note the pictures in the article and how high the final, baked bread is above the top of the loaf pan.

Now,here is a photo of how it turned out for me:

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