Posts by culinarian247

I haven't posted here in forever!!! How is everyone, old and new? I know I've missed plenty. Too busy wrapping up my education (at least one step). I'll be taking a year off and then joining Cornell's MMH program. That's the last stop...

If that's the book by Noel Cullen then I think it's one of the best on culinary management. It'll get you started.

6'3" 370lb. I used to weigh 512 but not anymore.

Nope. Its $22,000. From a paltry $33k to $55k ($33999.94 to $54336.00 to be exact). We'll see... I really like this whole full-time chef thing. My free time is going to expand with the completion of school. In a year, however, I am...

Uh oh.. She's a gonna be P'd at me. I'm thinking I'll be grounded for a year!! How long should I stay here is the question. I got a sweet offer for the same job title at a rival hotel for an extra $22k per year. But I feel I should...

:roll: Did I miss anything? How is everyone and everything? Well I finally went and did it? I got a job as Chef de Cuisine. Damnit. I still didn't get the sous chef job I was after all this time.. :bounce:

I have a friend who works the front desk at my job. She wants to move into being in food and beverage. She has a BS in Hotel Management (from U of Houston). She asked me if she should go to culinary school and get her associate degree or...

Here is a description of my job duties as Chef de Partie: The Chef de Partie is responsible for supervising and working on all stations within the kitchen, preparing and plating all hot and cold food, and training new and existing...

I'm currently a Saucier at a very hig end hotel. I have my benefits and veacation time already established. They have allowed me to tailor my work schedule around my school schedule. Here's the problem. I have a job offer of Chef de...

For a steakhouse, Fiore at the Rio. Italian, Bella Luna.