Posts by ChefBillyB

This is a Halibut in a reduced Tomatoes, fish stock, roasted peppers sauce, kind of a take off from a Mexican Red Snapper Veracruz...... when I make a Veracruz I cut the peppers and onions in strips and don't cook them...

    I have seen Romaine lettuce come in with mud all over it, I would wash all lettuce.........................Chefbillyb

If I were to offer soup to my catering menu it would be a chowder or chili, I would not want people walking around with a loose watery soup that may result in a liability. The first thing you learn about catering is, if it could go...

I think it can be done, no problem proofing, frying and making the toppings. The only thing I would worry about is showing and displaying your product properly. The whole thing about your homemade donuts is to show them off,...

Crab stuffed Mushrooms in a Shiitake cream sauce, Steam clams and mussels in a lemon butter sauce, Dungeness crab cakes with a Remoulade sauce, My pasture raised grass feed Petite Filet Mignon, Cajun Roasted potatoes, Caesar...

Steak Bearnaise ( Fillet Mignon stuffed with Dungeness crab) Topped with Bearnaise sauce...........or Beef Medallions Bearnaise using a Beef tenderloin and cut thin into medallions, cook in  a hot pan with sauteed...

A cold Turkey with cold stuffing would take about that long. I would cook the stuffing out of the turkey, take out the Turkey an hr before putting in the oven. In most cases the Turkey should take about 15 minutes per...

Hi Chef welcome to CT, Taxes are different in every City/County. You will need to form a LLC, get a Tax ID #, Liability Ins, City Lic, and Health dept lic/permit, Health cards, If you have employees you may need Workman's comp ins, pay...

I would say, you know your a Chef when your standing in the Kitchen and yell " I want to meet the A-shole who designed the Chef's Coat, It's 110 degrees in here and I'm sweating my a-s off" The person had to be working in Alaska at the...

People can call me anything they like, just respect me for the many years I have worked to be in this position today. To me the word Chef always meant " The person that makes sure the job gets done" The buck stops here, the person with...