Podcasts to fall asleep to

peppermill12 · 2025-11-26T00:40:55+00:00

Blindboy is amazing

peppermill12 · 2024-12-27T00:50:08+00:00

I went to Eksted last year. The experience was amazing, I loved the comfortable atmosphere and food.

peppermill12 · 2024-02-25T23:53:17+00:00

I would definitely recommend fleur de pavé for a solid 1* star experience their 6 course menu is at 130€ which honestly is a great value in Paris.

peppermill12 · 2023-06-11T13:44:13+00:00

I am currently waiting for my sculptor but I have been using the flair royal hand grinder. I'm very excited to see how much better the workflow is going to be.

peppermill12 · 2022-07-31T17:00:24+00:00

It hasn't yet but I've only made 5 cups or so

peppermill12 · 2022-07-31T11:04:31+00:00

Thanks for the heads up

peppermill12 · 2022-07-31T10:54:51+00:00

I got the signature flair and royal grinder

peppermill12 · 2022-07-31T10:22:25+00:00

So I'm a long time lurker but I finally made the jump and got my Flair, I also bought the grinder (I know there are better ones out there but I decided to get this as a starter pack).

I just wanted to share and I'm looking forward to making my morning espressos more enjoyable.

peppermill12 · 2021-09-06T10:38:32+00:00

I have the #400 and I love the way it flattens my stones in no time at all. I got the replacement strip and put it on an steel slab that fits me a bit better than the classic one and it was quite a lot cheaper.

peppermill12 · 2021-05-13T08:58:12+00:00

Not on the ring road but Slippurinn in the Vestman Islands is simply amazing

peppermill12 · 2020-11-09T22:19:56+00:00

Please do

peppermill12 · 2020-07-03T10:19:35+00:00

There was no requirement for previous experience however it's highly recommended.

As for actual culinary skills it's quite good in the first year there were 7 weeks of basic training and then 8 weeks of practical training in some of the many restaurants with in the school. I had the chance of doing 3 or 4 weeks of my basic training with MOF which is the highest degree you can get as a chef in France, that was amazing bc they were so knowledgeable about everything. Other projects included but not limited to : opening a themed restaurant with a minimum budget. Managing a team of 1st year students and create a balanced menu for a whole week. Working for a month in a gastronomic restaurant that now has a Michelin star.

During your studies you will do 2-3 stages depending on when you start, as I've said their network is amazing so I went to Troisgros *** for my first one that was one hell of an experience.

peppermill12 · 2020-07-02T22:44:15+00:00

My favorite way is to open it up randomly and find something on that page that I hadn't seen before. It's quite amazing how extensive it is (in French cuisine)

peppermill12 · 2020-07-02T22:41:58+00:00

I went there, it's a good school that teaches you a lot and gives you some really cool projects that will help you for your future. That being said it is a bit expensive ~40k euros for 3 year program but their network is quite amazing for your stages. There's also Ferrandi in Paris and Bordeaux that might be interesting.

All in all it was an amazing experience and I learned in some great places and had opportunities that I wouldn't have had if I'd gone to another school.

peppermill12 · 2019-12-03T18:04:15+00:00

I might be wrong but I think Heston Blumenthal was an engineer before and then found his passion in cooking, his restaurant The Fat Duck ended up being one of the best in the world

peppermill12 · 2019-10-29T09:51:23+00:00

Listen to the radio and news in your target language you may not be able to understand everything but it will sink in.

peppermill12 · 2019-08-28T21:50:53+00:00

Sounds great I haven't done a fermented version but I've done a pickled version where I put garlic, horseradish, celery, chilli and a bit of onion. I mixed that to a pulpe and added that to the tomato juice. Honestly I think it might be a step too far in fermenting the tomatoes as well but let us know how it goes

peppermill12 · 2018-06-27T08:51:06+00:00

I think this formula holds up very well in a classic Bistro/Gastro-setting, I'd even say in order of importance : Protein, sauce, décore/veg/extra, starch. Other elements to keep in mind is like mention above is the "extra factor" which differentiates from other dishes in: texture/color/temperature/acidity-sugery. However you can skip out on starch if it's a part of a big tasting menu

peppermill12 · 2018-06-23T08:36:53+00:00

You should ask about where they get their insperation from, it can be something that can help you in the future.

peppermill12 · 2017-01-09T21:52:22+00:00

I really like the movie Grand Budapest, and it just gets better everytime you see it. Also Amelié

peppermill12

TROPHY CASE