Posts by Mandarin25

Hey! Dont bash all of Canada! I am very strict about food hitting the floor, the way I look at it, if they are dropping that much meat on the floor that it affects your cost, then maybe the way that they are transporting it from...

Can someone tell me why common sense doesnt exist in the kitchen scene anymore??? I dont know how many times I have gotten phonecalls for the most stupid questions where as if they had taken 5 minutes truly to think about it, then...

Thanks so much, that kind of gives me an idea of how it works.

I wrote my papers last wednesday, and should be finding out this week if I passed my test. Im a little nervous, I know the red seal is just a piece of paper, but I failed it the first two times by 1 %. I do have another question...

Just wondering if someone can help me out with this, I feel like I have been endlessly searching for information on this, and I can never seem to find it. When you have a home made dressing with fresh ingredients, and no preservatives,...

I dont recall if it was nantua that was on the test, I do remember that one of the options for the multiple choice was pickles, but thats all I remember, Like i said before, I am a great chef, I am just horrible at multiple choice...

you need 70% to pass, I got 69% both times, I cant remember the sauce to be honest, thats how obscure it is, although my old chef told me that there is a sauce to watch for on the test, I cant remember what he called it, but it involves...

I have failed twice both by 1% each time, and apparently switched a bunch of answers around cause the breakdown was different everywhere, I am writing it for the third time, and also would appreciate if someone knows where i can get a...