Posts by bbay

no. i was being snarky. i've said what i have to say. sorry if i offended you, but i DO believe it is unavoidable. i may have been too defensive. but i do feel somewhat validated in the whole 'high horse' thing. opinions: they're...

so, i came here to say 'hi' and someone highjacked my topic to talk about mousse problems i went out of my way to try to point them in the right direction (what do i know; i'm the fng) and still nobody welcomes me?! maybe it's my fault...

thanks for the reply. as far as tilt skillets go, turn the krank... not automatic. is cast aluminum an option as opposed to ss? i just figured they would all be aluminum. the gas/electric IS an option. i would vote for gas; any reason to...

whoa nellie!!! not trying to start a fight! really! i don't know what a 'start restaurant' is, but i think that maybe it sits atop a high horse...? there are drugs in the workplace (period) 'how much of it are you going to put up...

i went to the restaurant tonight that had the glasswasher i was remembering. same machine working the bar. 8 years old and still running smoothly. it has outlasted 3 restaurant owners. :lol: (glasstender) so, chad, you have used the...

hi i'm new here but thought i'd opine anyway... in the 15 or so restaurants that i have worked in, yes, drug use has been common. i don't think to excess, but definately there. maybe drug tolerence at the workplace has something to...

um, probably. you might want to scroll down on the "forums" page and click on the "Professional Pastry Chef's Forum". post your question there. btw, you should probably describe exactly what the problem is, that way...

hi. I'm trying to find unbiased opinions on some kitchen equipment; I hope that someone here might have a bit of experience working with more than one brand of these machines. From the little I could find online, Hobart, Jackson, and...

I discovered this board while googling "unbiased cooking equipment review". It seems that there aren't very many. I'm hoping to find people to chat with and share ideas/experiences about running a restaurant, menus, ordering...