Posts by natividad

I'm a C.I.A. grad and you better believe there's a huge difference. teacher to student ratio. the quality of teachers. How many master chefs are at the school, the amount of hands on training you get, the quality of ingredients you work...

you get out of it what you put into it. i've hired and fired people from some of the best schools in the country, alot of them were completely useless. one of the best chefs i've ever worked for graduated from a community college cooking...

you can't just "choose a signature style" it comes from eating food and making food that you enjoy. it often comes from where you've worked, family background,where you've traveled ect. for example, i'm classically french...

Big fan of the movie, 2 thumbs up, nice foodie movie

it very quick and cheep to go to your local butcher , by some scraps and a few marrow bones to make a proper stock. it's so easy to do, and save extras in the freezer, but it makes a huge difference in outcome. i hate boullion cubes....

which part of cleveland do you live in? anywhere near LTV Steel in other words ohio city, tremont ect. the air is slighlty affected by whatever the heck they do there.

Call me old school but the chef Dale was working for should have fired him for mouthing off like that. I would have worked short handed before I let him represent me.

depends on the menu, kitchen staffing, how labor intensive is the prep, how much you can afford to tie up in inventory, how often your purveyors will deliver to you, can you afford the minimums for the deliveries ect. details would help.

In the past, during banquet season in a nice hotel I will often work 16 hour shifts 5 or 6 times a week, with just quick smoke breaks and quick meals in , part of the dues you pay as a chef. If there was a big breakfast to be done I was...

i didn't mean to be harsh or overly critical. It's best to call yourself a cook. The face to face interview is where you must shine and express how much passion you have for the business. You have to express that no matter what it takes,...