by Jason Price | Nov 4, 2014
Day Two of Staging at The Fatted Calf I learned several things on day two of staging at The Fatted Calf. Here they are in no particular order: The knife skills I learned while cutting fish in markets during college do not apply to poultry I move at a glacial speed...
by Jason Price | Nov 3, 2014
What is Staging? The term ‘to stage’ is derived from the French term ‘stagiaire’ which is an apprentice or cook who does an unpaid internship briefly for another cook or chef in order to learn new techniques and cooking styles. In plain...
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