tag:blogger.com,1999:blog-2480592057810344267.post2565615901420130830..comments2022-08-02T20:46:40.259-07:00Comments on Culinary Ottawa: Update! Shopping and StagingMatt Johnnyhttp://www.blogger.com/profile/00204289247542105808noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2480592057810344267.post-19256439522783242962011-02-27T15:50:15.364-08:002011-02-27T15:50:15.364-08:00I actually use a ceramic that it is set like steel...I actually use a ceramic that it is set like steel on a handle. Mac knives are recommended ceramic, but depends on the knife. I totally agree with you on the desserts aspect, very hard for us to do without a dedicated pastry chef.Matt Johnnyhttps://www.blogger.com/profile/00204289247542105808noreply@blogger.comtag:blogger.com,1999:blog-2480592057810344267.post-86914443228169362792011-02-27T15:17:39.341-08:002011-02-27T15:17:39.341-08:00Nice Knife. How do you keep your knife sharp? Do y...Nice Knife. How do you keep your knife sharp? Do you use steel or stone? <br />You said it is important for chefs to know the other aspects of the culinary arts such as baking and butchery...I agree with you, and this is what I do... I do both pastry and hot food at my work. I love doing both. But it is not easy thing to do. Too often I have to compromise the quality of the desserts, have to think about food cost, labour cost, etc etc...that's the reality. <br />AisuAnonymousnoreply@blogger.com