Posts by nolachef

nolachef, the fact is that all GCs sign a very specific and detailed contract that delineates what they may discuss pre and post production. It's darn near a vow of silence.[/QUOTE] Sound familiar? I hope thats enough...

Yes, you read correctly. All I am saying is that all of your inside info is not correct. Thats all. I won't go into detail as to which part isn't correct. I just found it amusing that you felt obliged to call a bunch of people...

Rsteve Coming from someone who has just filmed an episode as a GC, You are right about some of your information but not all of it. As for other Chefs misinformation,they were at least a good read and not claiming to be in the know...

Thanks for the post. Next question is would you compete if asked and who would you want to battle?

Just curious....Do culinary professionals watch Iron Chef? Why or why not.

Roux- Thanks for the tips! Especially the cold water tip as I have been using hot with crappy results. As for what kind of stains. By the end of the day its usually a mishmash of every color in a rainbow only not as...

Any secret combinations like tide, bleach and dish soap? I was actually advised to try that resulting in a big bubbly mess.

Thanks for the responses....Most sous are underpaid and over worked. I am trying to find a happy medium with mine.

This is a question for all sous chefs out there or the equivalent of a sous but with a different title. Roughly how many hours a day and how many days a week do you work during busy season? How many during slow season? If you...

HC- If you were to ask any successful chef today about unpaid hours and abusive chefs they worked for. I'm sure they would have a few stories for you. I think that the Chefs world today has been glamorized by certain channels on...