CULINARY: My fouth night at Pigalls
On Saturday, April 2, 2005, I worked at Jean-Robert at Pigall’s for my fourth night.
Runs with knives!
On Saturday, April 2, 2005, I worked at Jean-Robert at Pigall’s for my fourth night.
“Reach out to others in need, whoever they are, wherever they are.” –Pope John Paul II
I was instructed (by Bethany‘s journal by way of Taliendo‘s journal) to do the following: 1. Go into your archives. 2. Find your 23rd post (or closest to). 3. Find the fifth sentence (or closest to). 4. Post the text of the sentence in your…
On Friday, April 22, 2005, the entire membership of the HAPPY MOUTH SUPPER CLUB gathered at HYDE PARK TAVERN & GRILLE for a meal and socializing. It was Jay’s month to select, and he brought a guest — Angel — with him. Â Click the…
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During service, I worked the ‘hot appetizer’ section with Bob, who has been a good teacher for me, and is a heck of a nice guy. I observed a fair amount, but Bob put me in charge of several components of the morel dish and that worked out well.
I don’t work there as often as I’d like so I do not know the menu too well, but I think I am contributing to the brigade when I’m there.
Top regional chefs showcase the eleven state-of-the-art kitchens at Midwest Culinary Institute to benefit the Cincinnati State College Foundation culinary scholarships.