Posts by fryguy

don't whatch them much but have caught some good stuff from time to time....what gets me is how it's changed peoples perceptions of chef/cooks over the years.....it used to be that you were just a cook in some fancy club or something,...

Man is it slow around here.....so i need you all to post alot more stuff so i can be on the computer and still have it work related......LOL

you know, that may be better suited for him...:laser::chef: to be fair he does do some good stuff and is a REALLY nice guy, just that internet crap kills me......personally i like him, chef wise not so much

i understad inspiration but if you give a cook a recipe titled "EZ French Dressing" theres something wrong.....at least it should say, easy, and not EZ....LOL

good point i have worked a few places that had a meat cage....

hey Pem, check this out, we had a chef here for 10 years who ran an outside catering operation. He would buy all his food through the club and reimburse the club for the food but if needed a few carrots here maybe some lemons, whatever...

so this has been driving me crazy. I've been sous here for 15 years and i'm on my third chef. Well, the deal is we will do parties with this or that sauce, this or that dish, whatever it may be, thai peanut sauce, mojo verde, asian...

Hey Pemboke you got some talent there.....very nice. Some of the dishes were a little to "busy" for me but thats just my opinion. a couple of dishes stood out to me. The Tuna Nicoise was my favorite and the duck roulade was a...

first of all I'm very, very sorry to hear about the loss of your job. Never a good thing.....I just wanted to suggest that you take a good look at the private club industry when moving forward. It seems they really take care of thier...

ok soooo 5 hours in the chair and it's not done yet, almost but not quite. I'm lovin' it .....covers most of my left upper arm, bicept area. very cool flames that fade from dark blue to almost white. The artist is top notch and i know...