Posted by vanessa on January 10, 19100 at 15:00:39:
I recently started a new job at what aspires to be a five star five diamond hotel.
The chef spent years at another very famous southern hotel where he learned many of his tricks.
I am very surprised to see the dependancy on cornstarch to stabilize and thicken many of the
sauces. I'm wondering if any other professional cooks out there see the same thing in their
kitchens and if so how do they feel about it. I'm having a hard time accepting it
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