#Chef Consultant

[balarajutogi-blog]

During Chef Amit Puri’s years of experience, he has had the opportunity to be responsible for conceptualization, menu creation and standardization of national and international brands. An established chef, he holds the distinction of cooking for renowned dignitaries such as the former late CM of Maharashtra, Mr. Vilas Rao Deshmukh, Kripa Shankar Singh and numerous other celebrities.

[chefamitpuri]

Method

Dry roast the walnuts, crush and keep aside.

Roughly cut the brownie and keep aside.

To set the fudge, take a shallow pan, place a butter paper and keep aside. The butter paper helps to life the fudge once set.

In a microwave bowl, roughly cut the chocolate and microwave for 2 minutes.

Add room temperature butter and microwave again for 30 seconds. Quickly stir with spoon.

Check for lumps and microwave for 30 more seconds if necessary.

Once smooth, add condensed milk, walnuts and chopped brownie.

Give it a good stir while still warm, pour warm fudge into the butter paper lined bowl.

Once cool and and set, remove from the tray and cut into squares.

[clareguilty]

Thinkin bout how every Eliot episode is him having the opportunity to do something other than be a weapon and a tool (for the army or some govt or Nate) and he always finds that he really likes it and is good at it, even to the point of ditching the job temporarily to have fun for himself. But ultimately at the end of the day he always goes back to the team and to being a weapon its just so spicy and tragic but at the same time it's because they're his family and his home

[spotsupstuff]

Can we see Boreas having a rage moment? Sorry I'm a sucker for angst

POV: you are Fish

bonus:

[mswyrr]

@dizzycat2000​

Learning this just made my heart do a happy flip! 😂I love it so much. A married couple making art together that a lot of different people can enjoy. That’s gorgeous.

For anyone who’s curious, there’s an article about the married chefs and their love story here:

To hear them say it, they’re always busy and always running around, but in conversation, they’re both quite laidback. They also seem very down-to-earth. They complete each other’s sentences, and sometimes answer in unison. They look at each other lovingly, and listen intently when the other person speaks. They think highly of each other. They may be from different backgrounds but have clearly found their common ground in food.  

I could see Syd and Carmy being so happy living a life like that. And I could see, in a few years, someone writing an article like that in-storyverse about the married chefs who run The Bear 💖

[consult-sherlockholmes]

How do you tell/deduce if someone is a chef

Especially the hands are a good place for deductions if someone is a chef. For example chefs tend to have very clean and well kept hands, with short nails, no nail polish and mostly no rings or other decorations that could be a hiding and breeding place for bacteria and dirt, which could then be transferred to the food, which would be a significant risk for food safety. Hair and beard are often also kept short or in a ponytail, otherwise they have to wear hairnets. Also their habits like repeated handwashing and hygiene habits could represent their profession, but alternatively could also be someone in healthcare.

The most telling would be that they themselves could smell like food if they are spending most of their time in the kitchen, surrounded with the steam of the cooking and the olfactory molecules of the food which then cling to the skin and hair. You can also tell what exactly they are mainly preparing if you can determine the smell. Often covered in grease if they work with the fryer, smelling smokey if they work the grill, and especially onions and garlic is a smell hard to get rid of especially on their hands where they directly handled and touched the food. A pâtisserie chef will smell different than someone who fries onions and meat all day. They can also smell like specific spices that could indicate certain foods, for example if they cook in an indian restaurant. Some foods can also stain the hands, e.g. curcuma stains hands a bright yellow.

Burns or cuts on their hands from mistakes while cooking, or general thickened skin because repeated exposure to heat.

Another very telling indicator is a knife callus on the lower part of their dominant hand’s pointer finger where they control the knife, most chefs who have done the job for a significant amount of time have this callus.

How they handle certain utensils like knives could also be a clue, whether they are able to cut professionally or like an amateur, how they hold forks and spoons. Another indicator for working in gastronomy in general is if people can carry several glasses or plates at once, how well they can balance without dropping anything.

And of course the easiest would be if you see them in their chef uniform or work clothes, then you don't need to be a genius to deduce their occupation.

[mycherrycola]

me: who would spend upwards of $350 on a scratchy color-block sweater just cuz some damp little man wore it in a silly vampire movie?

also me: I'm gonna spend upwards of $800 on high quality suiting wool to make a 3 piece replica of a ratty suit that the exact same damp little man wore in a silly vampire movie

[bakery-anon]

BAKERY ANON YOUR CHEF SKILLS ARE IMMACULATE!!!!! IT IS SO SO COOL SEEING ALL THAT YOU'RE MAKING!! and I'm so sorry about the manager girl I'm glad you guys told her to go away!! because that is not nice especially because I'm sure in those classes and the culinary field cooperation is very important yk!!! like bro silence the gordon ramsay in you!!! that is not sweet crepe energy!!! I loce crepes btw <3 I used to make them all the time but I definitely wasn't good at it!!! but I hope that you have a better rest of your day bug <33 I'M SENDING YOU SO MUCH LOVE!! ⚘️🌺⚘️🪴🌻🌷🌻🩷🌷 MWAH FLOWERS FOR YOU <3

OMG NESS MY LOVE <33333

HIIII!!!! I MISS YOU <3333

I’ll definitely post all the stuff I make 🙂‍↕️🙂‍↕️🙂‍↕️ I’m glad you guys like my little rambles <33 Yeah she’s…..certainly something. The serve went fine after she left (she was a server and I did not see her again thank whoever was listening) I LOVE CREPES TOO. I’LL MAKE YOU ALL THE CRÊPES YOU WANT NESS <3333 I put a little extra stuff in them lol. So like when I was practicing I put some brown sugar and granulated sugar. And then HONEY. And vanilla (literally none of that is in a basic crêpe recipe but it’s so good).

My day is going better now that the serve is over. We’re eating the leftover food rn (I got an omelette, scrambled eggs, a cinnamon muffin, a banana, and of course a crêpe for myself).

FEEL FREE TO COME IN THE INBOX OR DMS ANYTIME <333333

THANK YOU FOR THE FLOWERS <33333

HERE’S SOME FOR YOU 💐🌹🪷🪷🌸🌺🌷 I HOPE YOU HAVE A BETTER DAY THAN YESTERDAY AND I’M SENDING YOU LOVE TOO <333333

MWAH MWAH!!!! I LOVE YOU NESSS <33333

-with lots of love bug <3 🍪

[love-songs-for-emma]

say what you will about the hannibal lecter diet of

WINEWINEWINE

PEOPLEPEOPLEPEOPLE

DESSERTDESSERTDESSERT

but girlie got shit done😳😳

[seaweedstarshine]

Eleventh Doctor Chronicles: Sins of the Flesh is really good. Really really good. Experience with certain attitudes can be so isolating, surrounded by people who won’t bother to understand the impact of growing up in that environment (because the world's so progressive now, right), and so — I'm so glad it exists. I also liked the discussion in the interview commentary about how being a monster and doing monstrous things are not mutually exclusive. Like most things, homophobia is pervasive because it is structural. Religious fervor is not inherently bad — “your god is love,” Valarie says to Lily — but as soon as hellfire is brandished around, it's used routinely to empower monstrous things, in a way that becomes unsafe to debate. Especially for young & dependent people who can't escape it.

Conditional love. Moral panics. Purity culture. Self-hate. Mob mentality. This audio. It's timely.

I appreciated what they said in the interviews about not only about the research, but the four rounds of sensitivity readings. I wish the TV show had that level of care sometimes…

[angel-dust-addict]

Commissions

//Hey guys. So I'm not doing well financially right now. At all. It's been a really rough time for the last few months. So I've set up a Ko-Fi account and am taking story commissions. You can find specifically the commissions page here. It says that it's just fantasy, but I'm willing to take fanfic commissions as well, that's just not permitted on Ko-Fi. I can give you a list of fandoms I can comfortably write in if you're interested. As far as original fiction, I really just reliably write fantasy. I do other genres from time to time, but they're more difficult for me.

I've been writing original work and fanfiction for fun for about 20 years now and within the RP community for 15 years. I tend to focus on queer stories, which wasn't a thing I specifically chose. I've just found myself drawn to that. Telling stories is something I've always loved doing. I'm actually a folklorist in real life and have a master's in cultural anthropology, where my interest lies primarily in storytelling and balladry. My MA thesis was on a pair of ballads, examining the stories they told and their role in the community they come from. So I really live and breathe stories. But I hadn't really thought about making money doing that. So this is the first time I've ever done commissions and I really appreciate any support.

Thanks everybody. I know this isn't RP related, but it's what I've got going on right now. Do feel free to reblog this if you'd like.

[balarajutogi-blog]

Launching the restaurant business is not at all challenging when you have the best chef consultant Amit Puri. Start with perfection and leave competitors far behind. Driving the business in association with one of the paramount restaurant consultants in Mumbai would be a thrilling experience. Get comprehensive business suggestions, culinary guidance, and everything that you want from the leading restaurant menu consultant Amit Puri.

[chefamitpuri]

Method

In a vessel, boil water, 1 tea spoon of ghee and salt.

Add the rice flour to the boiling water and stir on a low flame for 30 secs.

Switch off the gas and stir the wet dough well. Cover with lid for 5 minutes.

While the dough is still warm, knead well to get rid of any lumps. Cover the dough with a damp cloth.

For the filling, heat ghee in a pan. Add grated jaggery and cook till it melts

Add poppy seeds sesame seeds and coconut and cook further for 3-4 mins.

Don't over-cook the mixture else the jaggery will caramelize.

Turn the gas off, add cardamom and nutmeg powder, mix well and allow to cool.

In a steamer, bring water to boil.

In the meanwhile, use a modak mold for filling, stuff rice dough nd flatten walls with your fingers.

Stuff center with jaggery filling, and cover base with dough.

Place the modaks in the steamer and cook for 10 mins.

Once ready, remove on a plate.

Pour warm saffron flavored ghee on the modak before serving. Sprinkle chopped dry fruits if desired.

[chefajaychopra]

Popular chefs in India | Indian chef name list | About chef

Ajay Chopra is one of the top most popular chef and food bloggers in India. He has authored several cookbooks including 'The Big Daddy Chef Cook Book'. He has also appeared in many television shows as well as hosted several shows such as Master Chef.

[seahorseconsulting]

Professional Chef Consulting Services to Improve Culinary Operations

Top-notch consulting chef services are available from Seahorse Consulting to raise the culinary bar in your restaurant. Our skilled chefs offer advice on developing menus, running the kitchen, and training employees to increase productivity and quality. Whether we're introducing a brand-new idea or perfecting an old one, we make sure your kitchen runs well and produces outstanding dining experiences. So if you want these then contact us and for more information visit our website .

[primepaginequotidiani]

PRIMA PAGINA Le Figaro di Oggi venerdì, 23 agosto 2024