Carmouche is the Culinary Director of Emeril's Orlando restaurants. As a high school student, he wanted a job to buy a car, and what he discovered was a career. He has been working with Lagasse since 1984. He watches for young talent in the kitchen and mentors, as he was mentored. "Mentoring is a gift not to keep, but to pass on," he told the Orlando Sentinel.
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Here's another addition you can consider making to your cookbook: prep times. The cooking time, especially with baked items, is usually fairly clear but the time to prepare a dish is often overlooked. Even experienced cooks can be fooled by this, and that can mess up your dinner plans. So, if you know how long it takes to prep a recipe, be sure to include that in your recipe notes!
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