Posts by DuckFat

Quote: Originally Posted by chefhow    On another note Duckfat, I was lucky enough to spend a full day in the kitchen with Chef Paul several years ago and his quote in your sig is 100% his...

Ahhh I remember stopping in Cap chat for seafood. I think the restaurant was part of a small hotel and highly rated at the time. It was small and unlike American kitchens spotless. I remember mussels being quite popular and fiddle...

Quote: Originally Posted by kuan    You can apply for your CC after culinary school, but the apprenticeship program with the right chef is the only way you can tell if you're fit to be a chef or...

Quote: Originally Posted by edrodriguez   I would love to apprentice at a really good fine dining restaraunt in d.c since im so close   Follow the link I posted to the DC area and send the Chef in charge...

Quote: Originally Posted by I Walk The Line   Is it easier to move through the ranks in a corporate kitchen vs a non corporate extc     This really depends on you and the employer. There are an...

Quote: Originally Posted by nebraskabeef   Just wanted to let the older chefs out there know what's going on, as most older chefs are interested in the next generation of troops in the trenches.   Most...

Ed do you have a link to thread with answers? I searched the archives and found scads of threads with out any real information. If there was a good thread in the past please link it so others can benefit from that with out searching...

Quote: Originally Posted by edrodriguez  Im 18 right now nd i want to be a chef im curious though whats the schedule like as an apprentice? Is it like a full time job where i work chef hours so like 11 hours a day or is...

Yes that's it! :) Thanks for the link. The Gaspe was very pretty and so much like Northern Mi only with the ocean instead of the Great Lakes.   Dave

Quote: Originally Posted by foodpump    I usually get 1 student from the local C.C.  every year, and another student from A.I. every year, each student for about 2...