Posts by dcifan2k

so I need some help for a high end restaurant that I currently work at, our executive chef wants to do a brown butter ice cream starting wednesday our pastry team has a recipe but the only problem is that the recipe only requires 6oz of...

first of all congrats on the job I am glad you didn't take the waitor job because they are to different worlds front of the house and back of the house. I think that you job creadibility is not in jeopordy but if you had the time to help...

the only advice I can give to you is what I know. the way to braise is to first sear the meat in a pan and then put it into a pan and cover with liquid about 1/2-2/3 covered in liquid put foil on top and put it in the oven now as far as...

hi frizbee my name is mike and I currently attend jwu in RI I am a sophmore and I thought I would give your roomate a few places to look at for an apartment. I have a friend who lives in east providence which is a nice area and a friend...

I would just like to say as a johnson and wales student and working with a executive chef from the neci he says that neci is a school only driven for money and not toward the student which is why he switched to the scottsdale university...

I personally have not but one of my friends has and quit after 2 weeks because she hated it so I am not sure I tried my self but the rejected me because I could not be there for 6 months only 4 so I personally don't know but from what I...

I feel as a johnson and wales university student that the only reason for toques or any hat is for sanitation and is not necessary for class unless you are in a kitchen so it is really up to your instructors just ask them hopefully they...

I think the best advice I can give you is choose the one with the best hire rate out of school

Dear Marmalady, I know that this is something you see as a problem of people not making an effort, and I know that most of their questions are simple ones that may not need to be put in a forum of there own. but...

Hi Kate, My name is Mike what I have heard is that having you bachelors is a really good idea, when I went to the fly-in program with Johnson and Wales they were telling us that some really well trained chefs were coming in to get there...