Category: Aroma Thyme Bistro
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Cold Water vs. Warm Water Lobster: A Chef’s Guide
As a chef, I’ve learned that not all ingredients are created equal, and this is especially true for lobster. The lobster world is largely split into two camps: the celebrated cold water varieties with their impressive claws, and the spiny warm water lobsters from tropical seas. While both have a well-deserved place in culinary arts,…
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Real Wasabi vs Fake: A Restaurant Owner’s Consumer Alert
Let’s discuss the difference between real wasabi vs fake. Do you know what you’re actually eating? I am here to tell you the facts. The “wasabi” on your plate is almost certainly a fraud. Most restaurants serve a cheap imitation with many fake wasabi ingredients. I am Marcus Guiliano, a chef and food activist. My…
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Espresso vs Coffee Beans: Why Your Cafe Gets It Wrong
Here’s a truth most places get wrong. The debate over espresso vs coffee beans isn’t about the plant. The real difference is the process. Yet, the industry fails at this daily, serving bad coffee from pods. That’s like a fine-dining kitchen using a microwave. My mission is to fix this. I was at a restaurant…