Posts by little_chef

thanks for the hints and tips guys, il give them a go. weather it will work or not i dont know :confused:. but thanks all the same

okay im only a young chef, but im having real problems with spun sugar, please help!!!!!!!!!!!!!!!!! is there a right recipie? timing? methods??? please help me :cry:

in my opionion, experience is the best thing. i went to catering collage, whilst i was working, but i still found that i would learn more by working, and every time i could i would just sit and read. the book knoledge is good yes, but...

yeah maybe my job isnt the greatest, basicaly im at the bottom of the reanks, But, my job is more than just potato peeling lol. and working where i am now, i basically do everything from prep (on all areas) to running the service....

whats the deal with conventional kitchens? what cant every kitchen in the world be like the ones you see on tv, i want to work in a gayyl kitchen!!!!!!!!!! im serious that would be my dream, and though i am only a commis chef, ( who is...

since working in this industry i do not go a night without drinking, why??????? its starting now to effect my work and i been dooing thins for like 8 years, what the **** is happening, can anyone pleas tell me how to break this dumb and...

okat heard the thing im a young commis chef, and my head chef is a lazy (well i cant say that word hear) and all she does all day is sit on her computer in the office looking at facebook, wtf. okay as a head chef you can understand that...