Posts by jpritscher

December Newsletter 2017

Posted by on Dec 5, 2017 in Newsletter | 0 comments

A Sense of Hospitality I think I am getting old and may have lost my bearings. I have realized that what I once considered commonplace or a given-giving that little extra something-has been lost, or I have become blind to it. I am not talking about customer service. Customer service is where you go when you want to complain. That term has become the dumping grounds for paid employees to listen to problems of dissatisfied customers. Do you think that the people on the other end of the phone enjoy being complained to all day long? I want to go back to the way things were. If you have good...

Read More

November Newsletter 2017

Posted by on Nov 1, 2017 in Newsletter | 0 comments

A United Team I made the commitment to witness the CMC® (Certified Master Chef) exam in person before attempting to take it. First and foremost, congratulations to Joseph Leonardi, CMC®, Shawn Loving, CMC®, and Gerald Ford, CMC® for the amazing accomplishment. The dedication it takes to mentally and physically prepare, and having the amassed skills to cook at the highest level over eight days with at least 30 other CMCs® watching your every move is daunting! I look at the things and knowledge that I have collected over these many years. As this exam is structured, you must be able to...

Read More

October Newsletter 2017

Posted by on Oct 3, 2017 in Newsletter | 0 comments

Ranch Dressing on Everything I must say that ranch dressing is somewhat addictive and goes with all the bad choices one can make-cold pizza, chicken wings, French fries, burgers and anything you may want to smother, such as something bland or lifeless on your plate. Just think of all the times Guy Fieri has said he could put something on a flip-flop and eat it. It can cover a lot of mistakes. Commercial ranch dressing is one of those things. I am not advocating that you go out and stock your shelves with every shelf-stable brand on the market and have it with your dry-aged strip. Growing up...

Read More

September Newsletter 2017

Posted by on Sep 6, 2017 in Newsletter | 0 comments

Da “Jang’s” Unleashed This is not the name of a movie my eldest son thinks I should see! It is a reference to getting the word out about the big three ingredients in Korean cooking. For those of you who may not know by the title, the big three are the “jangs”: Gochujang, Doenjang and Ganjang. Hence the name “Da jangs.” In my last post, I talked about the variations in soy sauce from the major cuisines in Asia: Chinese, Japanese and Korean. In diving deeper into the cuisines, I became focused on the core ingredients of Korean cooking. Pop quiz: Soy...

Read More

August Newsletter 2017

Posted by on Aug 1, 2017 in Newsletter | 0 comments

Soy Tasting I have been doing research on different cuisines to fine-tune my understanding of core flavors and techniques. Every region or cuisine has nuances, but one should know the iconic dishes that best exemplify the cuisines. I was reviewing Asian cuisine and started breaking down the key pantry items that one would want to have in the cupboard. In my world, you may never know when the urge to make yakitori, Thai red duck curry or Bulgogi will strike! A common element across the Asian subcontinent is soy sauce and/or fermented fish/seafood sauces-two very different ingredients. Soy...

Read More