Q: Chef Gui, what exactly is a “consomme’”, and what is the difference with a stock or a broth? Also, I’ve heard of “clarification”. Could you elaborate on that? Maria from Austin, TX A: When all aromatics have done their job, have infused their flavors to the liquid...

Q: I want to be a chef. Any words of wisdom? (Paul from St. Petersburg, FL) A: Oh, sure… I’m not sure you’ll like the wisdom of my wisdom, but I’ll gladly give it to you. And please listen to me. Over the years, those who didn’t regret it. I’m not saying I know it...

Your chance has come to ask a chef about things we do at work. You’ll get a straight answer and some gratitude while we’re at it. Think of it as the anti don’t-ask-don’t-tell policy and your chance to know chef secrets. Readers can email me at gui@chefgui.com and get answers to specific,...