Posts by kcma

    or just sharpen them....  no tricks.  unless you want entire TKC polished, then sand paper. 

No chef that I know of cares what your resume looks like. They care that you're teachable and work hard. It doesn't matter if you went to lcb, ka, or CIA. On your first day, you're a blank piece of paper just like everyone else. So don't...

just call and talk to them. chefs love free labors. or show up in person, but make sure you show up at a time that doesn't piss them off. if they have lunch, be there around 10. if they're dinner only, be there around 3. if they...

the best answer i can give you is that i could care less where cooks come from. some of my best cooks are dishwashers i trained. now, i'm not saying you should just start washing dishes (although you can do that and save alot of...

i'm glad you didn't lose any fingers :p i just thought it was funny when you made that cut and the knife sliced the whole onion off :D but yeh, next time we can do more vegetable cutting ;) fish is fun but vegetable cutting is a whole...

if your a good student, yes. if you're not a good student, then no. so basically, you can be very successful after finishing the program, and if you don't suceed... don't blame the school ;) i say that, because most graduates are not...

1:6 is too big IMO, it works but so does good 700 edge without any further refinement. no wonder you're not used to my knife and almost took your finger off BDL :p scared me poopyless when you sliced through that onion :p