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Chef’s Secrets

Chef’s Secrets—Revealed!
 
In Chef’s Secrets, more than 80 renowned chefs share the tricks, timesaving techniques, and kitchen wisdom they’ve learned through years of experience.
 
     •  Steven Raichlen on Building a Three-Zone Fire on a Charcoal Grill
     •  Charlie Palmer on Roasting a Perfect Turkey
     •  Bruce Aidells on the Secret to Flavorful Pork
     •  Gary Guitard on Tempering Chocolate
     •  Plus

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Women of Taste: Recipes and Profiles of Famous Women Chefs

Women chefs have finally gained the world’s, and especially America’s, esteem as serious exemplars of their craft. They proliferate in the ranks of all kinds of cooking, from classic French and country Italian, to designer Californian. These chefs, like women in all professions, had to jump extra hurdles to prove themselves and their stories are of interest to all food lovers, as well as ambitious culinary students. This collection presents profiles, menus and recipes of 32 trend-setting women c

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Question by Dan L: Calling out to restaurant chefs: Fresh Herb Question?
Please, respond only if you have or currently work in restaurant arena. If you could pick ONE fresh herb to acquire from a grower, which would it be? Perhaps one that is unique, hard to come by? I am trying to formulate a growing plan for next year that would cater to gourmet chefs, making available freshly grown herbs.

Thanks in advance.

Best answer:

Answer by jvsconsulting
Your business idea is actually a great plan. If you can provide fresh, assorted herbs, of consistent quality year-round, you will appeal to restaurant owners/chefs, and to “home chefs” everywhere. If you can successfully ship your product at a fair price, and without a significant loss of quality, you’ll have customers all over the place.

The stuff with the highest “demand” would probably be the stuff that’s hardest to grow. The curly-leaf herbs–parsley, cilantro, and assorted mints–can be grown pretty easily, even by idiots like me. I can even grow basil, although I can’t do it year-round.

One thing that’s A) kind of hard to grow, and B) expensive to buy, is tarragon. It’s moderately popular as a cooking herb, but the fresh variety is rarely used. If I could get it (fresh) at a reasonable price–whenever I wanted it–I would buy it from you.

Add your own answer in the comments!

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Chef’s Market in North Conway NH featured on the Boston television program Chronicle. www.chefsmarketnorthconway.com
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