FOODIE FRILLS for real! Creativity is allowing yourself to make mistakes. Art is knowing which ones to keep. -Scott Adams- American Cartoonist of Dilbert

ok here's a freebie...my take on Enchiladas...remember you heard it here first-totally from me to you-'TRESCHILADAS' a delectable trio of Latino fushion rolled enchiladas in savory sauces & toppings-Chicken Mole rolled in a Ancho chile dipped Flour tortilla topped with queso cotija, Oven Roasted Seasonal Vegetable with Rondele Herbed Cheese (or Feta) rolled in Spinach Pesto dipped Wheat tortilla t
opped with a light slaw vinaigrette, Carne Asada with Pico de Gallo in a lime infused olive oil dipped Flour tortilla topped with Queso Fresco drizzle (from squeeze bottle). Garnish all lightly with cilantro, fine diced red onion and lime wedge accent. Plate on those rude looking pastel colored plates something awefully lemon yellow. Enjoy, remember real Chefs don't need pictures or hand holding-Just Inspiration! Do it...

but of course for training purposes you want to give your team a formatted recipe, pics, instructions and a demo (tasting) before you mass produce or if you got then go for it...

Another old school culinary story: One of my best desserts was a total accident back in my apprentice days: while making jello w/fruit cocktail, I tried to chill it faster by freezing it. Forgot about it and when I remembered it was frozen with 30 minutes to service. Fustrated, I consulted a more experienced cook, he paused and casually said to take it all and dump in the Hobart with the wire whip on high speed with a splash of cream and serve it up in goblets with a dollup of whipped cream & cherry garnish...we called it-Frozen Fruit Frappé! Mistake made marvelous especially how it was a sunny, warm day.