chefs

The problem is that good chefs cost good money.

Japanese chefs are obsessed with their knives (and cutting boards) and you have to have the same attitude.

If you want good knives, you buy your own import, is the general rule among chefs.

Other than my paring knife which cost as much as my chefs knife, I find Globals perfectly good.

Because kitchen knives were tools for women, and chefs (a class of people long thought of as outcasts) bought from Europe when they cared.

Consider getting a panel of well known chefs to provide consistent reviews.

It's an extension of who we are as chefs, and you can tell a lot about one based on their knives.

For the sushi chefs I knew, a towel by the cutting board was absolutely mandatory.

There are sushi chefs in Japan using 100+ year old knives.

It would be kind of amazing to have local foragers post their pounds of morels and fiddlehead ferns and see local chefs snap them up.

This allows you to get a much cleaner cut to vegetables and is absolutely necessary for some of the decorative cuts that some Japanese chefs do.

- On markets Maybe selling to chefs and home buyers is similar, but they strike me as very different.

Some practical lessons about cooking oils for amateur chefs: - Learn to understand what's meant by "neutral oils".

Avoid the recipes from the "foot p0rn" industry with professional chefs, which are usually also too complicated and with too exotic ingredients.

"In Europe, meat was considered the manliest, strongest component of a meal," Laudan notes, and chefs wanted it to shine.

Chefs would be able to order local goods similar to the way they order through Sysco or FSA.

Chefs on tv just seem to slice and the chopped bits stay nicely on the chopping board.

Chefs don't need to import knives from Japan, they can get them all over the US.