Good morning all, it’s Monday, and that means it’s time for more questions.
I’ve heard of chefs grilling corn with butter and spices. How do I do that?
Adding a compound butter to your corn is a great way to heighten the flavor. Adding butter to the corn before cooking it will baste and infuse the kernels with the flavor.
- If using the husks, soak the whole cob in water for thirty minutes.
- Pull the husks back one by one, remove the silk. (Discard the husks if you are not using them.)
- Prepare your compound butter and spices, then spread it evenly over the corn.
- Carefully place the husks back over the corn so they resemble an ear. (Skip this step if you’ve discarded the husks.)
- Wrap corn in foil.
- Grill over direct heat, on the medium-high spot.
- Turn every two minutes, for 10 minutes, or until the kernels are golden yellow color.
Whatcha think? You going to audition? I saw they were holding auditions and you were the first person I thought of.
Answer: I wish I could but I violate the eligibility requirements:
- 10. All MasterChef Canada participants must be amateurs, if you have previous kitchen experience that the Producer deems could create an unfair advantage you are not eligible. For example:
- a) You cannot have ever worked full-time in a kitchen as a cook, chef or in food preparation; and/or
- b) You cannot have earned money from preparing food and/or cooking fresh food in a professional kitchen environment (i.e. restaurant, café, take-away, etc.) for more than six (6) weeks at a time in the last fifteen (15) years;
I just graduated culinary school, and had a job at a country club. I worked there for 2 days and then quit because the hour and a half commute 5 days a week was tough especially getting home at midnight. I’m wanting to find a culinary job from 9 am to 5 pm. I hear that the (M)arriot hotels are similar to that. Any ideas?
To everyone thinking of becoming a cook:
A cook position is NOT a 9 to 5 job. You’ll work with students, misfits, drug addicts, habitual thieves, alcoholics, and lifers. They are not people that respond well to a degree, or give a rats ass which school you went to. What they want to know is if you can HANG with them while they are in the shit. Are you in it together?
That is the reality in the cooking world: There are no holidays, sick days, weekends, or 9-5. Ask yourself this question – when you go out to eat, who do you think prepares your food?
Do you want to be a successful cook? The passion to cook should consume your thoughts, and you could care less about having to work on the nights, weekends, Christmas. Otherwise, you will not last in this business.
Greetings! I will be joining the culinary arts academy in Switzerland for the pastry and chocolate art. I would love to practise for the next 6 months before I join in Jan 2014. Can someone please recommend a good pastry book where I can acquire some skills.
Great question Sophia, congratulations on studying in Switzerland.
First, I would contact the school you are going to and see what is on their reading list. Buy the books there and get your head start.
You could also look to getting one of these books: (links go to my Amazon Store)