‘Ask The Chef’: Update

Posted on 20 February 2007 under Ask The Chef | 1 Comment

This evening I’ve closed the comments on the ‘Ask The Chef’ thread, and sent the questions off to Chef Tad. Hopefully he’ll get them back to me quickly.

Now, as to Sandy’s suggestion to change this all to ‘Stump The Chef‘; Chef Tad not only loves the idea, but for the most difficult question, there will be a prize … and a darn good one, too! Thanks to Sandy, this is now a contest, which we’ll start at the beginning of March once we nail down some details.

So start thinking about your questions … and keep on reading. You might just win something!

[No, Sandy, this doesn’t mean you get a prize by default, I mean, sheesh, how cheeky … ] :-)

‘Ask The Chef’: More Questions, Please!

Posted on 15 February 2007 under Ask The Chef | Comments Off

Over in the “Another Voice” entry, y’all were given the chance to ask Chef Tad any cooking or food-related question you’d like. Well, we’ve only had one response so far! He’s a Chef who loves teaching people, so the more questions he gets, the happier he’ll be. Besides, we’d like to have this as a regular feature. Is there any interest at all? We sure hope so! Head on over, and post your questions. There’s gotta be something …

Another Voice

Posted on 13 February 2007 under Ask The Chef | 7 Comments

One of the things I’ve found interesting over the past couple years is how this one guy signs his emails:

Your Personal Chef,
Chef Tad

You may look at that and think, “My ‘Personal Chef’? The Executive Chef from the Frog Leg Inn? The guy that runs the Frog Leg Bistro at the La-Z-Boy Center? ‘Personal’? Yeah … right.”

Well, what if he and I were to make his brain, all those food concepts and cooking techniques, just a little more accessible to you? Would that be a little more “personal”?

That’s exactly what Chef Tad would like to do. This was his idea. I’m game for it, and Dan Shaw of the Monroe News wrote, “I think this sounds great.”

So, let’s see if you, dear reader, have anything on your mind the Chef might be able to help you with.

Here’s what we’ll do this first time out …

Go ahead and use the Comments link at the bottom of this post to ask any food-related question you’d like to ask of Chef Tad. What kinds of questions? Let your mind wander. Anything you’ve ever wondered, just ask. Here are a few examples:

  1. Everyone checks fruit in the grocery a different way. My mom even taught me something different. How do you tell if a melon is, in fact, ripe and ready?
  2. What’s the story behind the knife you use most often?
    To be honest, you wouldn’t believe the odd variety of knives that are in the knife block on Chef Tad’s kitchen counter at home. I’ll have to take a picture sometime …
  3. Except for your own, what’s your favorite restaurant and why?

Once there are a bunch of questions in here, he and I will go through them, put together all his answers in his own words, and post them at a later date in an entry all their own. (Yes, Chef, you have to be quiet for now. I know, that’s difficult, but just deal, ok? ;-) )

Let’s test the waters here and see what you’ve got. Go ahead! We’re waiting …