- ROCK> me <HARDPLACE
- Similar prob to "To tell or not to tell..."
- OK, Chef isn't for me
- advancing in the culinary field....
- Trans Fat!
- To tell or not tell, that is ...
- Hiring on and need new ideas...
- Dealing with waitstaff......
- Respect!
- Charcuterie......
- Citric Acid
- Pork Belly
- Looking for Talent
- Hi
- Middle Eastern spice Blend for Rice
- Middle Eastern spice Blend for Rice
- money making cuisine.......
- Food and travel
- Chef demonstrators
- flying with knives
- Chef job on cruise ship?
- e-coli outbreak
- Nerve wracking job Interview
- Does school name matter?
- Looking for Reputable Fresh Seafood Supplier
- sodexho vs aramark
- working with global and such companies
- Young student asking for career advice....
- working in a private chalet
- Where can I get an unsmoked ham?
- what's the big deal with HOTELS
- Help me for recipe of coated peanuts and Cheese balls
- 7 course meal
- Vegetarian seaweed caviar
- flying with shrooms
- Italian Tasting menu...
- sous chef: desk job or kitchen??
- Working for Halliburton
- un-warping rondeau pans
- Interview at Biaggis
- Attention to detail
- pizza problem
- The fight for Foie Gras
- Choosing a vendor...
- east coast industry work vs. west coast
- A question of insurance.
- Just got a new job.....
- Pt time person needed in Seattle
- Commercial Bias Slicer?
- Best Brand
- making an herb oil
- Wine and food pairing
- japanese knives in canada
- BNI(business and industry) vs. restaurant
- Food Styling Assistant Needed-ASAP!!
- Time for new kitchen shoes....
- Need help from anyone with experience feeding elderly
- Buffet Desserts
- Done with restaurants
- Illegal immigrant cooks....
- Japanese
- Thinking of starting a restaurant...need chef
- the psycological aspect of being new
- a newbie needs help! :)
- Mediterrianian Cusine and Hispanic Cusine fusion?
- Writeup Sheet Needed
- Bias toward female chefs?
- cooking for 30 people
- Steamer
- Hello
- Are line deserts considered pastry?
- Need some Restaurant Forms
- Science vs local vs chain......
- Corporate or classical......
- Hey everybody...Please read..Los Angeles
- "kitchen managers"?? chefs or idiots??
- I'm a prep wanting to move up to the line......
- skills, training, education required to be a chef...?
- Milk in Bolognese?
- Knife storage question
- Fly Control
- College
- Externship to Italy
- NL Chefs! Short stage?
- thinking of leaving foodservice
- Basically...What is the best ICE CREAM reciepe from all over the world?
- Developing Global Cuisines Class
- Chef with food allergy
- working in an open kitchen
- drinks for staff??
- Mousse Technique
- Is acf certification needed?
- Porkroll recipe from scratch
- I'm bewilldered and confused!
- sharpener needed for ice bits
- Help with Wine Dinner (fund raiser)
- Trying to make New Opportunities
- What Style of Cuisine do you cook?
- Cantaloupe Soup
- Galley Cooking
- Adventurous Chef de Cuisine
- Italian Chef de Cuisine
- The Baptism by Blazing Fire Approach...
- Beating my head against the wall
- The Learning Curve
- Baked or Fried EMPANADAS (large)???
- need immediate help with spaghetti sauce
- My boss is crazy
- Summer/Seasonal employment?
- creamed spinach receipe
- Quick Question to you chefs
- I need to know about a new website that is worth checking out
- Bourdain Endorses Slow Food Movement
- Keeping face clean in kitchen
- Recomendation Stove with broiler and convection oven
- Chefs to be included in Terra Madre 2006
- My Wonderful Wife
- Strata...What is it?
- back to the kitchen
- Looking for good Meat Goats
- This one is for all chefs in here, from a student in need.
- Chile Rellenos
- BYOB vs. Liquor License
- Moving from prep, to sautee line position. Need advice. thanks.......
- Begian Restaurant tasting ideas??
- Personal Chef Question.
- Rates for Private Chef in the Hamptons?
- Publishing Question's
- Cruise Ship Question
- Your Plates!
- How to describe work on a resume?
- Female chef/Male chef
- How soon to look for a new job?
- Want to be a chef
- Mother Sauces & Beurre Blanc
- Simple and to the point
- Tennis elbow anyone?
- Restaurant Investing
- interesting
- Chopped Green Onions
- batch cooking
- peeled baby carrot question
- I hate firing people. (caution, venting ahead)
- Food Buyer
- Catering to the Stars!
- Help Me
- RPM's for Buffet Lines?
- School Project
- Zagat Rating
- Lava Rock
- Question about Foams...
- where to go
- appetizers
- Summer Reading
- Opening a Multi-cuisine Restaurant
- Looking into working at a restaurant
- Looking for a job in either.... can you help?
- Not this again!
- Las Vegas job market....
- Need advice on cooking demos
- no one's talking about fiddleheads...
- I Miss the Kitchen but my Wife is Thrilled
- I just want to cook
- Externship in Spain???
- Mabuhay from the Philippines!
- Squash Bisque - bitter squash - need help!!!
- Politicians at Farmer's Markets.....
- Fringe Benefits...
- Wages
- What to do with my career, suggestions welcome.
- Equipment problems...
- Fun with Regional French cuisine
- tattoos in the kitchen
- Greetings from Taiwan
- Chef or no Chef?
- studying abroad
- chef school
- Health Dept and Farmer's Markets
- cooking time hip of beef
- overseas
- Foodborne Illness at My Restaurant?!?!
- Airport security and your knife kit
- What do you expect to see someone wearing in a job interview?
- Reservations or no reservations that is the question
- Frustration...
- you know, ive been thinking and,,,,...
- Stink response
- Trends
- First job offer
- Starting my own *out of home* business...
- Melissa Produce
- A bit of American culinary history
- Kitchen Burns
- White Asparagus
- First-Time Line Cook
- Illegal Sous Vide?
- What are true chef
- Chicago City Council Implements Ban on Foie Gras
- food cost what is it and how do you figure it?
- Insight from Chef Kaiser
- holding bbq for service
- Forum for Food Pros, but not Chefs?
- In the Potato mood
- Onion cutting
- Are People just used to get
- Trainees available
- Terminologies of Cuts
- need help
- Help!
- History Part 2 of Escoffier
- Chefs Responsibility
- Do u apprentices find it harder to find jobs today then the aprentices of the past?
- Calling in sick?
- Interested in starting food booth in SF, any advice.
- Managing Anger in the Kitchen
- help with supplier in the US
- Cutco knives
- Did you know?
- Chef need a getaway? Organic garden needs Chef!
- Need Help Opening a New Restaurant
- A Dream
- Novice With Questions
- Labor Laws and us...
- Family Run Store
- food additive panel, or I stepped in it.
- Sous chef?
- Culinary student taking semester off, need advice. thanks
- Cooking Abroad
- Please answer some questions for me.
- Cajun Seasoning
- Name one favourite Global Chefs here!
- Interviewing a Chef
- Chefolio
- i want to know
- Sports
- Chef Vs Gen Manager
- Does anyone have a recipe for mole with a ton of ingrediants?
- Delicious argentinian cutlets
- Are letters of recommendation important?
- Drinking in Texas Bars
- Hello! Need a newly grad. Filipino Chef
- looking for a chef de cuisine
- Making Connections in NYC
- Gourmet Foods Store
- Would you mind others using your dish's photo?
- what do I call this?
- Bread Service
- Help with some questions about being a chef
- 2006 James Beard Nominations
- We are being sued!