Posts by FPZ

heh, with some people, "if it's black it's done" isn't an accident, it's a daily routine.

I got my first job at 18 at a popular resturant in Chicago. I was planning on being there 6 months, like many guys I went to school had heard or knew was industry standard. Pfft... I was there 6 1/2 years, went from prep cook to Sous...

Hi, Just wanted to put my two cents on Culinary Artistry by Andrew Dornenburg and Karen Page Great Book! Not only as a great read, but an invaluable tool for the young chef. I'm 25 and have been in the biz since I was 18. I...