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So You Want to Stage (Intern) at a Restaurant

So… you are a middle manager in charge of filing reports in triplicate, but you are a good home cook, watch Top Chef and read Lucky Peach, and secretly fantasize about giving up your day job to work in a kitchen. You probably know enough to know that the restaurant world has a place for …

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Three Days at Dirt Candy NYC

On Sundays, when Dirt Candy is closed, Chef Amanda Cohen rents the restaurant out to a group of World War II submarine veterans. They say it reminds them of old times, though they find it a little claustrophobic. She charges them by the square foot. The bill comes to $1.75.

Just kidding, but Dirt Candy really …

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What I Learned Staging at Canlis

I just finished up a two week stint as a stage (intern) at Canlis, Seattle’s landmark fine dining restaurant. Chef Franey was incredibly generous to let me spend time in his kitchen; Patrick, Stacy and Jin showed me the ropes on garde manger, and every single person including third-generation owners Brian and Mark Canlis, the …

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What I Learned At Cafe Flora

Friday was my last night at Cafe Flora. And I’m sad. These few months of sabbatical from my engineering job, immersed in food and life in the kitchen, with all my new friends there, has been a really happy time for me.

Since this was an internship, it is only fitting that I try to …

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Better Picture of the Dumplings

I’ve been promising a better picture of the winter green dumplings, and the review in the Seattle paper finally got me to drag the good camera in and do it. Our sous chef, Lisa, stood the chives up in it to make it "3D"! She’s right, it helped the picture a lot.

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Baby Turnip Salad, Tip-To-Tail Style – Recipe

Our local farmer's market had bunches of the most beautiful, pale white baby turnips. When I get produce this good, I like to showcase it by using every edible part.

For this salad, I cooked the turnips themselves sous vide with butter, lemon juice and garlic, then sliced them in half around the equator so that …

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Seattle P-I Review of Cafe Flora (Including the Dumplings)

The Seattle Post-Intelligencer just published a full review of Cafe Flora. (It will be in the Fri. 1/4/08 print edition). We were all very pleased with the positive comments from reviewer Leslie Kelly.

I’d like to tell you I was just mildly happy about her mention of my own contribution to the menu, the Green …

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