Few concepts are as complicated to comprehend|confusing to cooking students and Chicago Translation workers as seafood. There are so many unfamiliar types that we want to only use familiar varieties such as tuna. When writing my book, Fish and Shellfish, I found as I went along — attempting various techniques and applying a combination of [...]
chef
A chef is in constant on-the-job danger. They use knives of all sorts, and can potentially cut themselves handling sharpened utensils as well. Then there are the ovens and burners, boiling liquids, steamy pots, and all sorts of other potential techniques to get burned. Annoyed purchasers are another worry for pro chefs – your clients [...]