Well Done Chef!

Introducing: Kitchen Tips

January 2, 2013

Over the last week, I have been introducing you to the new parts of this site over the last week. In this final introduction, we will get to the meat of this site:

Kitchen Tips.

More after the Jump! →

Happy New Year 2013!

January 1, 2013

To all of my guests here on WDC, have a happy, safe new year. All the best in the new year – to the best of health, happiness, and prosperity.

More after the Jump! →

Ask The Chef: What is a Bisque?

December 31, 2012

Great question. It seems like there are a thousand “bisques” these days. I’ve seen potato bisque, cauliflower bisque, a meat bisque, and even a bonafide crawfish bisque. All that in the 2 seconds the Google Gods delivered me my answers. The great ones never steer you wrong. Or something like that. I remember learning [...]

More after the Jump! →

Introducing The Sunday Chew

December 30, 2012

Have you ever wondered what you need in the kitchen to get serious about cooking? Where do you start? Should you buy that cool contraption you see at the local Wal-Mart?

More after the Jump! →

Introducing: Brunch

December 29, 2012

Let me introduce you to a new series here on the Well Done Chef – Brunch. It’s the weekend, and it’s time to relax, put the coffee on, pull out the kitchen utensils and have some fun in the kitchen. This isn’t about a 15 or 30 minute meal. You won’t be running out the [...]

More after the Jump! →

About The Well Done Chef

December 28, 2012

My name is Jason Sandeman and I am a chef. I read about food, think about food, cook food, and of course, eat food. I have worked in various kitchens both professionally and for fun for more than 20 years.

More after the Jump! →

Elevator Pitch

December 26, 2012

Imagine you are interested in advanced cooking and don’t know where to start. Perhaps you can make a few really tasty dishes and are hungry for more culinary knowledge. Perhaps you are looking into a career in cooking. You’ve found the right place. There are a million recipes out there, extensive libraries of cookbooks that [...]

More after the Jump! →

Merry Holidays!

December 25, 2012

To everyone out there that appreciates this site, Merry Christmas, Happy Hanukkah, Kwanza, and any other festive time that I might be missing. I will be cooking a turkey that I have injected with a brine of homemade broth, cranberry juice, sage and thyme from the garden, and sea salt from the Saint Lawrence river. [...]

More after the Jump! →