When Escoffier defined his five mother sauces, he did so based on a proud culinary tradition that dated back to Careme and others.Â These were flexible sauces that stood the test of time.Â Fortunately, he could not predict how boring the average consumer would become.Â In most modern chain restaurants the mother sauces would be […]
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Ranch Dressing and Why We Love It
By David Hayden on September 2, 2010 in Food Facts, Server Knowledge, Skills
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About The Author
David Hayden was born and raised in Kansas City, Missouri. He took his first serving job in 1996. Since that time, he has worked for over a dozen different restaurant companies. He has held both hourly and salaried positions at independent and corporate restaurants. He has waited on over 100,000 guests and trained hundreds of servers. He has been named "Best Server in Kansas City" the last three years by the local weekly paper.