Posts by ChefBBaltzley

Im opening a new restaurant with two buddies and i need tips on giving a estimate for cost of kitchen to open. Like whats a good overall pricing catalog site or should i individually look for items? How to really figure out costing the...

your totally right. i ****ing cant stand it when i see a beautiful piece of meat ruined by seizing up by having over excessive heat and carelesness due to lack of knowledge of basting and resting

word... but still. i wasnt posting for a job. just advice from chefs that know good canditates

Iposted last night saying that i need some good reccomendations of a decent line cook and garde manger. even a tournant... some how my post was magically erased the last person to reply was ras something? any idea what happened? Read...

I am 22 years old and currently chef de cuisine of a very nice boutique hotel in maryland but am leaving to go to nyc this weekend to become a sous at a much nicer restaurant. i have always gotten flack about my age and want to make sure...

Yeah i have been exec. and chef de cuisine before but i have been looking for a sous chef job..I know an author that knows Doug Psaltis but i doubt ill get a job at country.. i thiunk no one is giving me the time of day cause i havent...

Im going to be moving to NYC next month and i have sent at least 50 different resumes out. I have plenty of exp. and i am making time to interview an stage but i still cant get a response. Whats up with NYC????