It still boggles the mind why anyone anywhere packages anything in round containers anymore.
Squares are a more efficient use of space, on the average compacting 30% more stuff in the same space.
I have a romantic attachment to mason jars otherwise circles are gone.
Where my blog work gets done.
On the way out, it's always fascinating to see how other cooks organize thier spaces, popped into a little Japanese dessert bar after work last night. A great maximum use of a tiny space. I actually even enjoyed a tofu based dessert. Click : KYOTOFU
Random Pantry Shots.
In a very strange way, I have been resistant to technology when it comes to organization, though I use an I-Mac and Macbook pro, I keep compiling notebooks one after the other, generics, moleskins and mujis. I will and have purchased any piece of cooking equipment that offers an iota of improvement or consistency and ease. I finally gave up and added the last piece of Apple's axis of efficiency. Now I have all contacts at client meetings, pictures of food, menus and supplemental information. I have not even scratched the surface yet and I am in love already. This will greatly improve the way I work from the logistic perspective.
Dear Chefs with Macintosh laptops (and I know lots of you)
As you well know it is an invaluable tool for organization and reference through the internet. What is more annoying than not being able to find an open network when you are on the move, rather than trial and error searching for open networks, simply download the following application.
Log into.....
Click below.
Download the airport application.
It's just lovely..........and free.
It's self explanatory.
Dont thank me.
Just a public service.
Cheers.
Notebooks are a great way to record spontaneous ideas, I have purchased so many moleskin notebooks but they are rather expensive. I sought a less expensive alternative and that led me to the MOCA store.
There are MOCA stores all over the country and you can shop online.
I got MUJI notebooks and a neat multi-color pen to sketch dish ideas on the fly.
The second casualty of blogging is time management, the first is memory, not your's but your computer's.
Picture heavy sites with multiple applications and photo editing sadly require tons of memory and higher resolution screens. Up till 48 hrs ago, I was using the poor man's Macbook from our pals at Apple, a great little computer but it's too slow for blogging.
I decided it was time to take the plunge and go PRO.
Now things are progressing much faster and smoother.
In the market for a used Macbook, relatively cheap ?
E mail me.
Whoops I forgot, "pre-owned" is the new used.
Working in unfamiliar kitchens reinforces the need to be organized and plan ahead, a menu has been developed and it is time to source, prepare and procure. Prep lists are shockingly absent from so many food operations, despite how much anyone takes it personally, I assure you that in these kinds of situations history has taught us not to rely on our memories. Make a list and check it off upon task completion. I plan backwards in a logical regression from a menu to a prep list of actual components of each dish, and then to the actual ingredients required to cook each component. The pantry usually has most of the basics and thus we are always at least 30% of the way there.
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