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John Sugimura, a Taher corporate chef, brought Japanese cooking to Belgrade-Brooten-Elrosa High School last week. Sugimura is a Minnesota-born, Japanese-raised, second-generation professionally trained sushi chef. For nearly two years, he has traveled to more than 100 schools.
From overdoing it on Brussels sprouts to ordering for your date, these professionals have seen it all. And they have thoughts.
RHINELANDER — “It’s a hundred-year-old recipe, just like my grandmother would make in her restaurant as a chef,” said John Sugimura.
Brilliant tips to make your home cooking taste like a restaurant, according to these chefs.
Restaurant Chefs Confirm Why Mother’s Day Brunch Out Is The Worst Here's what’s really going on during the busiest day of the year at your favorite restaurant, and what you ought to do for mom instead. By 05/09/2019 05:45am EDT It’s T-minus Mother’s Day at your favorite lavish, all-you-can-eat brunch place. Chefs will admit that for weeks, cooks have been cutting off the unappetizing ends of ham and tossing them into the freezer for that “Deluxe Omelet Bar.” Sauces, made several days ago, already are congealing in the walk-in. Chimichangas, made on Thursday and getting soggier b...