Full story at www.cloutandabout.com Photography by Melissa Gabriel Baltazar Technique takes its place in the long tradition of innovative and distinct California cuisine. Drawing from the beautiful Bay area's outstanding fresh ingredients and fine wines, Technique offers classic French cuisine with a contemporary touch.



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Tavern on the Green - world famous restaurant is situated in Central Park on the Upper West Side of New York City. It was initially built in the year 1870 with a plan designed by Calvert Vaux. It was later turned into a restaurant after a renovation in 1934 by Robert Moses (New York City's Commissioner of Parks). The restaurant' lease was taken over by Warner LeRoy in 1974. It was again reopened after spending million in redecoration in the year 1976. The day it was opened on August 31, 1976, the refreshed Tavern on the Green was in full swing to take New York by storm. Its eclectic menus, decorative whimsy along with all-around playfulness dazzled the city with avalanche of surprises. Tavern on the Green, soon became one of New York's hottest dining destinations.

It took no time to become a prime location for celebrities who started to gather in the restaurant to make their presence for their professional reasons. The restaurant's setting, size and radiant charm compelled many people to make it a hot destination for prestigious events. Still, it is New York's most preferred location for organizing prestigious events, such as Broadway show openings, international film premieres, charity and political functions.

California Culinary Schools

LeRoys run the Tavern successfully under his leadership till his death in 2001. It was then managed by his daughter, Jennifer Oz LeRoy. It became second highest-grossing independently-owned restaurant of the United States in 2007 with gross revenues of million through more than 500,000 visitors.

World Famous Restaurant - Tavern on the Green NYC

Tavern on the Green remained first choice of many leading American celebrities for hosting their wedding receptions. Robert Olen Butler (Pulitzer Prize winning author) and Walter Hill (film director) are name of few famous celebrities who selected Tavern as their wedding venue. Tavern on the Green was also famous for frequent visits of prominent musicians, actors, writers and politicians. Actress Grace Kelly, New York City Mayor Fiorello H. La Guardia is the name of few regular patrons.

Tavern's beauty and charm can only be realized by a practical visit. Although, there are several dining rooms, but the most popular is the Crystal Room. It features windows where one can watch pleasant view of adjacent garden in Central Park. Its unique and lucrative royal appearance has attracted large number of people and is still magnetizing people.

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Do you want to get degree in culinary arts restaurant management programs? Find complete information on culinary schools & colleges that offer restaurant management degree in USA and Canada at CulinarySchoolsU.com.

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BY Jerry White FIAMME Headliners live shows Comedy Club and also Creating a culinary masterpiece that excites the senses doesn't have to be complex. By "keeping it simple" Executive Chef Bob Barber delivers tantalizing dishes using the highest quality ingredients prepared and served in a manner that surprise and delight Fiamme's diners. From his signature Potage Français D'oignon -- French Onion Soup -- to an array of diverse fare Chef Barber is known for his French flair, creativity and taste. . www.fiammerestaurant.com 805-407-9444 A native Californian, Chef Barber has nurtured a life-long passion for cooking that started at his mother's apron strings in his home in the North Beach area of San Francisco, known for its authentic Italian cooking. His began his professional career as a mixologist with the Chart House in San Francisco. Subsequently, he joined legendary Paoli's Restaurant and later at the Edgewater Inn, both in San Francisco, where he worked as an apprentice chef. While with these establishments, Chef Barber acquired the skills required to successfully manage a kitchen as an executive chef including meal preparation, staff coordination, menu planning, and kitchen management. Chef Barber was then hired as a sous chef for the internationally acclaimed, Michelin five star, Ondine in Sausalito, Calif. At Ondine, he mastered the finesse of French cuisine, studying under some of the greatest French chefs of the period. Following several years with Ondine's, Chef ...



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8. It's all about the after party. Seriously, after a busy night of cooking 200 plus covers (people served) the last thing you want to do is have to go to a bar with your greasy hair and clothes that smell like a deep fryer.

7. You get to eat whatever you want. Not true at all, in fact in some places if you are caught eating the good product then you are out of there. Restaurants are all about making money and if the staff is eating the profit then there is no money to be made. Also, after making that dish 50 times in row, the last thing you want to do is eat it.

California Culinary Schools

6. You thought you could see the faces of the patrons. Think again! You are stuck in the kitchen. You live in the kitchen.

Eight Myths About Working In a Restaurant

5. You get to be creative. What you have to realize is that the menu was probably put into place before you began working there. Don't think you can just come in and tell the chef that such-and-such is wrong with their menu. You will get no brownie points for that stunt.

4. I'm going to be rich. Unless you have been in the game for a while don't expect to get paid. If you work at an extremely upscale restaurant most cooks come in a little early and work for free, worst of all it is usually expected that you will do that.

3. It's easy, all your doing is cooking some food. If only it was that simple. Most cooks arrive 3-4 hours before the restaurant opens to do all the prep that goes into each dish. You have to realize that usually each dish comes with at least three items on the plate plus the sauce and the garnish. Prep is the key. And I don't think you want me to talk about all the clean up.

2. All Chefs scream and carry on like Gordan Ramsey. While you can work with a chef that yells A LOT, they usually don't end up throwing the food right back in your face. I think most chefs have realized that those antics don't really work on the younger generation of cooks

1. It is so glamorous. Working in a kitchen is anything buy glamorous, unless you are the executive chef who rarely ever gets in the trenches and cooks with his cooks.

At this point you may be asking yourself, Why does she do it? Why does she put up with all this torture? First of all I love working with food and there is a little creativity. Call me masochistic, but I love the stress and the speed of the kitchen. I love that everything has to be put together in a mater of minutes. And I love, love, love that at the end of the day I know that I have accomplished something. I see the tangible evidence in front of me completed and patrons satisfied.

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I started my culinary career as a child cooking in the kitchen with my dad. He loved food, loved to cook and loved to create, and so the seeds were planted. After college I wasn't sure where to go from there. I tried teaching and didn't like the academics, let me teach the fun stuff. Then I sold my soul and went to work in an office, I quickly learned this was not for me. All the while I knew there was something better for me. Something that would get my creative juices flowing and give me the purpose in life that we all desire.

From there I attended culinary school and proceeded to gain as much knowledge of the culinary industry as I could, still feeling that there was something even better out there for me. This is when it hit me. I had entered the culinary industry for one simple reason - I wanted to create food that would make people happy. After working in several upscale restaurants, I realized that I didn't get the chance to be very creative and, more importantly, I didn't get to see the looks on the customer's faces. Thus I created http://www.cookingrevealed.com

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We are all very sauces served in our favorite restaurants and would like to revive this in our own kitchens, but we are not saucier. (French term for cooking sauce) professional chefs to cooking school for years to learn the secrets of making classic French sauces and modern sauces derived from them. So what should we do?

Yes, there are several sauces that need strong cooking skills. Making a Hollandaise sauce with butter and egg yolks, it is difficultbecause so many things can go wrong focus but with a little practice and a lot, you can make a decent hollandaise.

Mayonnaise sauce emulsion is another that many chefs think that is too hard or two a lot of work to prepare, but nothing could be further from the truth. Mayonnaise is oil, egg, vinegar, spices and herbs. Here too, everything you need is some skill with a whisk, the right ingredients and a little patience.

Then there's the butter, sauces, that frightened a lot of new cooks. If wehear, "beurre blanc sauce, we automatically think:" That will be tough, "but truth is, they are easy if you buttered well chilled to keep the heat low, add butter a little at a time to remain focused and Serve immediately start.

White sauces and Allemande (German-sauce), Supreme and Normande are a little complicated because they all start with chicken or fish named veloute base and then other ingredients are added to the flavor of the sauce. Veloute is simply providing a white vehicle thatwere thickened with white roux.

Let's back up to the second. A share is won a spicy soup that has slowly from meat, fish or vegetables by boiling in water for a period of time. A White stock with meat, chicken, fish or vegetables that are not fried and are pale in color.

For example, the boiling can make the carcass of a chicken along with some aromatic vegetables, a white chicken stock, but to make a brown chicken stock, you need to roast or brownthe carcass.

A roux is a mixture of flour and fat that is cooked together and used to thicken soups and sauces. Depending on how long you cook the roux will decide whether it (a white roux is the lightest), and a blond roux, or a brown roux.

So the veloute is a combination of the white cane, butter and flour, the base or start most of the classic white sauce. For the sauce anglaise add egg yolks and mushrooms cooking water. For the sauce, top, cream, mushrooms cooking waterand some more butter.

Are they difficult to do at home? Absolutely not! You only take time, patience and concentration. The ingredients are readily available, whether you make your own homemade stock or purchase a good quality commercial brand.

As for tools, all you need is a heavy bottom pot and a whisk. Professional chefs load is usually called her and veloute sauce through a fine chinois strainer, but it is not absolutely necessary. A common household with a sieveSmall holes will also work.

If we are to talk about the brown sauce, here is where many new chefs are beginning to be nervous. Only the thought that "the gravy at Thanksgiving, there are some chefs, the yips as they are probably a classic brown sauce and bordelaise or hunter?

These sauces are all derived from the same base class called demi-glace, or any form of meat stock reduction. When you get your hands on some demi-glace obtained either by it (very time consuming) orPurchase a high quality product on the market, so that each of these classic sauces is not difficult.

For example, the classic Bordelaise sauce is basically shallots, wine, fresh thyme, butter, parsley and Demi-Glace. Chasseur sauce, also known as hunter sauce, because it goes well with game, is a combination of shallots, mushrooms, butter, white wine, tomatoes and some demi-glace.

If you go any high-end restaurant kitchen, you will probably find some form ofDemi-glace, or other meat stock reduction cooking on the stove. Culinary students learn first about the resources and their reduction. They spend hours on it every day, because they are the basis for all the classic sauces in French.

This does not mean you can not prepare the same sauces served at home with your chicken, veal, beef or fish. All this means is, then one has to find a quality commercial product, to know that someone in the restaurant or spend the time toa batch yourself.

A weekend spent preparing a good demi-glace you enough to take quite a while. Since this sauce bases freeze so well, rich sauces, you can have year round or you can try a classic recipe for Gateway Gourmet's recipe for demi-glace at home, to be found.

If you are not to thrilled her from scratch, there are sources on the same site for manufacturers who make restaurant quality demi-glace for home and commercial listedHoldings.

Either way, what restaurant quality sauces at home is not as difficult as you might have thought. The myth that only professional chefs with years of experience can prepare classic sauces, is not true. With a little practice and the right ingredients you can be sure wowing your family and friends at your next dinner party.

Copyright © 2006, Bill Long, GatewayGourmet.com

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Tavern on the Green - world famous restaurant located in Central Park on the Upper West Side of New York City. It was built originally designed in 1870 with a plan by Calvert Vaux. It was later turned into a restaurant after a renovation in 1934 by Robert Moses (New York City's commissioner of parks). The restaurant lease was acquired by Warner LeRoy in 1974. It was back after 10 million U.S. dollars in the renovation reopened in 1976. The day was opened in August31, 1976, was updated Tavern on the Green in full swing, to New York by storm too. Its diverse menu, decorative mood with all-round playfulness dazzled the city with the avalanche of surprises. Tavern on the Green, was soon one of the hottest restaurants in New York destinations.

It took no time to be a prime location for celebrities who started in the restaurant together, and their presence for their professional reasons. The restaurant setting, size and radiant charmforced many people make it a warm place for festive occasions. Nevertheless, it is in New York, the most preferred location for the organization of prestigious events like Broadway show openings, international film premieres, charity and political functions.

Leroy's Tavern leading the successful under his leadership until his death in 2001. It was then managed by his daughter, Jennifer Oz LeRoy. It was the second highest-grossing independently owned restaurant in the United States in 2007 with grossa turnover of 38 million U.S. dollars over more than 500,000 visitors.

Tavern on the Green remains the first choice for many leading American celebrities to host their weddings. Robert Olen Butler (Pulitzer Prize winning author) and Walter Hill (director) are some famous names of celebrities who selected Tavern as a place for weddings. Tavern on the Green was also known for frequent visits by prominent musicians, actors, writers and politicians. Actress Grace Kelly, Mayor of New YorkFiorello H. La Guardia is the name of the only regulars.

Tavern beauty and charm can be realized only through a practical visit. While there are several dining rooms, but the most famous is the Crystal Room. It has windows where you can see beautiful views of the adjacent garden in Central Park. His unique and lucrative royal presence has attracted many people and is still magnetizing current humans.

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