Posts by Wildcat Chef

Nancy, Think about a dessert if you're not sure which way to go...almost everybody loves dessert and it's usually the safest way to go if you have a picky bunch. Ever make cheesecake? How about a pumpkin new york style...

Just a note to welcome you. We are practically neighbors! Where in Iowa are you from? What type of a facility do you work in? Rick

David, Can you get me any info on the positions...$, paid relocation, etc. I'm in the U.S. but am ready for a change of venue. Thanks :chef: Rick

Isa, PollyG, Nicko, Cape Chef; Thanks for the welcome! I can't believe I've been doing this on my own for the past six years...this is great! I've checked the archives for info on personal cheffing. Lots of good info! Not sure...

Shroomgirl: If you've got any personal do's and don'ts, I'd be happy to listen! Thanks for the response and the welcome! Rick

I understand, tis the witching hour. I look forward to your input, no matter how twisted it may be. Thanks :cool: Rick

I worked for an up and coming restaurant chain called Biaggi's. They just opened a restaurant in Madison...601 Junction Road Madison, WI 53717 Phone (608) 664-9288 Fax (608) 664-0024 I had a group of six and seven year olds...

I'm looking for some advice on how to get into the private chef scene. Any help?:confused:

That's a great question. I spent a solid year researching, calling, reading, and talking to schools all over the U.S. The biggest question you have to ask yourself is: What kind of a culinary career are you looking for? Restaurants,...

I'm new to this, so have a little patience, please. I can't believe I've been in the business for almost 7 years and have basically done it all "on my own." Not any more! My question pertains to a new career path that I...