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silentchujo

Member
  • Posts

    6
  • Joined

  • Last visited

Profile Information

  • Gender
    Female
  • Interests
    Cheese, sushi, craft bartending, wine, beer.
  • Location
    DC

silentchujo's Achievements

shrimp

shrimp (7/123)

  1. choong hwa woon in annandale has one, but their jjam bong is so much better.
  2. Hansen's has cane sugar soda available at Safeway, TJ, most chains I've seen. The mandarin lime is good and cherry cream is good but Hansen's is just too bubbly for me.
  3. Dean and Deluca - everyday $1.50 duck and .75 quail.
  4. Thanks for the book recs. Also, thanks Dean for insisting I try my first cheese plate in 2005 when I worked as a hostess for you.
  5. Hi - This year I quit my 9-5 office job to work the cheese counter at a gourmet grocer (Anybody care which one?). I've worked in restaurants and food retailers before, but never specifically with cheese, so I'm hoping the DR community can help me out. I have learned so much about cheese in the last few weeks but my job doesn't have any training or even books on cheese so I have been piecing together a cheese education plan. It includes: 1. Read a book about cheese (anybody have recommendations?) 2. Keep a cheese notebook (started this, got lots of notes so far but mostly from wikipedia and diary company websites) 3. Visit other cheese shops (is this frowned upon? I'm not going to steal ideas and my intention isn't even to "check out the competition", I simply have never even been to a cheese only shop) 4. Eat lots of cheese (I sample everything with my customers) There's so much to learn! I'm getting questions about wine pairings, types of honey, cheese knives, fig compote vs. paste vs. jam, etc. And I want to save some brain space for charcuterie facts too since I work in that dept. as well. Any other ideas on how to be a good & knowledgeable cheesemonger? Would anybody into cheese want to take a field trip to NOVA and check out some cheese stores? I'd like to invite gourmets/experts to visit me at work so I can shower them with samples and they can share their thoughts. There's a whole new vocabulary to learn and I'm just curious to see if i'm tasting what other people are tasting, for example, does the reblochon have a funny taste today or does it always taste like that?? Thanks for any replies.
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