Posts by tcapper

I am at a loss for words, however when you leave, not if you leave make a copy of this article and give it to the son it might wake him up. http://www.chefsworld.net/chefs_foru...a=&FTID=eVk%3D Good luck

Get on the net and find the top fifty restaurants in your area and start banging on the door for any position. If this happens to be as a pot wash then so be it but you have your foot in the door. Watch, listen and learn, ask questions...

I can see your point, if he had been there the "scallop" would not have been served as it was. However I do think he cares, you dont spend three million if you dont care (he is not in the billionaire league when three...

Critics slam Gordon Ramsays new restaurant / but why the public ? message posted 08-Jan-07 09:49:26 First look at the link http://news.scotsman.com:80/international.cfm?id=2... Restaurant critics, as we all know can be biased...

http://www.chefsworld.net/chefs_foru...a=&FTID=eF8%3D Some people should just not be let out, I think a book is in order.

On Running a Restaurant (Gordon Ramsey) My answer to anyone remotely interested in how we run restaurants is that any new restaurant concept must alwayse start with the chef. Not with the location, not with the restaurant designer and...

I cant help you specifically but found an interesting article related to truffles on chefsworld.net Truffle shortage means an expensive start to season message posted 11-Oct-06 20:08:16 Whats the difference between a kilo of turkey...

All of this below can be found on chefsworld.net ENJOY Molecular Gastronomy. What is it exactly ? message posted 27-Oct-06 12:35:14 Molecular gastronomy is the application of science to culinary practice and more generally...

Cube the butternut and blanch. Cook baby potatoes (new / midi) with skin on till just getting tender, drain and let cool enough to handle. Crush with hand, season, loads of butter and butternut squash. Line ramekin/ dariol mould with...

No matter wich way you cut it the employer is taking the piss, he may be paying a salary but he quite clearly has very little respect for you as a proffessional. The source of his income is from the kitchen and the professional chefs...