Here are the most recent questions and answers:

On 5/14/08
George from asked:
"Dear Chef Steve Halstead,

I am 17 years old and i want to start planning my future.

I want to be a professional chef and eventually own and manage my own restaurant in the future.

What are schools in europe that offer a bachelor's degree in culinary arts/management?

Please give me any options and links.
Your answer can help me succeed in my future.

Thank you so much chef......."

Chef Halstead answered:
"George,

There are many colleges in the UK that offer foundation degrees in culinary arts. Where are you based? copy and paste links
http://www.westking.ac.uk/courses/courseDetail.asp?courseID=4192

http://www.findfoundationdegree.co.uk/template2.aspx?id=3&gclid=CNX_-OLCpZMCFRSA1Qod-FZ6nw

1st thing to do is get a job in a good kitchen, there are plenty apprenticeships avaliable,

http://www.apprenticeships.org.uk/

these lead to NVQ level 3 whilst working. I wouldn't recommend college for a full-time course. If you really want to run your business, work in one first to make sure its for you.

Steve"

On 5/13/08
George from asked:
"Dear Chef Ross Fraser,

Hi, Im 17 years old and I want to have a good plan for my future.

I want to be a professional chef and eventually own and manage my own restaurant in the future.
Please give me any options or links....

Do you know any schools in europe that offer bachelor's degree in Culinary arts/management?
(list more than one school if you know more)

Your answer can help me succeed in my future.
Thank you so much.... :)"

Chef Fraser answered:
"Hi George, The schooling system in Europe is completely different than the States so may i suggest that the first thing you do is research exactly what you are looking to obtain from a school whether its a world recognized school that most people associate with culinary education or one that suits your needs better for example specializing in maybe baking and pastry and not culinary, Also you may want to consider what are of the food business you wish to specialize in so for example do you want to concentrate on the fine dine area where you will remain on a constant learning curve and your options will always remain open for working wherever you want and your income potential never stops or do you want to do something that would be easier and never changes and your salary and personnel growth will never excel, My advice would be to find a good school near where you wish to live that also has access to good restaurants and hotels which will also help when you are doing on the job training. Good Luck Chefros ...................... "

On 5/10/08
Laura from Dunmore asked:
"I am making flounder gremolata for 50 people. How do I get 6.5 cups of lemon zest? I have tried the dried kind (when cooking for a few) that's sold in the spice section and it was awful in this dish. Thank you for your time. Laura"

Chef Webster answered:
"Laura,
The only way I know to get lemon zest is to buy a zester and start zesting. I would think to get 6.5 cups of zest you would need around 24 lemons.

Chef Mark"

On 5/8/08
kim from lancashire,uk asked:
"I run a busy fish and chip shop in lancashire. every day I have to remove the pin bone from each fish andthen cut off the excess to shape. I already use these bits for fishcakes and for goujons, butamstill throwing away a lot of fish. What else can I make from them to tempt my customers? The only fish we use is haddock."

Chef Halstead answered:
"Hi Kim,

I need a bit more information;

How do you make your fish cakes?

Which bits and how much are you throwing away?

email me stevehalstead@email.com

I will then be able to help you

Steve

"

On 5/8/08
maryrose from syracuse asked:
"Is it o.k. to use self rising flour when making a yeast bread?"

Chef Halstead answered:
"Hi Maryrose,

you should always use strong flour for yeasted breads. All purpose and self-rising flour don not have enough gluten to hold the structure during proving and cooking.

Steve "

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