Posts by maniclowery

how about this too one is this stacked up? I am just kinda trying to get a feel for your terminoligy. I have been on this site about a week and can see that one word can mean many things to many people.:D

what about this is this too pilled up? This is a Charlie Trotter dish. http://www.theworldwidegourmet.com/g...lishment/6.jpg

and sucking on all the whip cream can's while drinking your wine. What a lucky Sous Chef!!

Ya i dont mind it at home but not a big selling point for me. People eat with their eyes. If it looks good they will try it. Alot of places do good with that though. applebees, fridays, or meat and potato type of places.

depends how bad it is burnt. It might be possible to make a sauce. Fond - Wikipedia, the free encyclopedia

Ahhhh ya no campfire food in my place. I would serve some salmon en papiot, but would not wrap it in foil and throw it in the fire then serve. Also as stated above from someone . I would consider dark brown garlic "roasted",...

I feel allot of chef's try to achieve this, at least in the Chicago area and where i am now. The age old question "three baby carrots tied with scallion or four". this goes deeper and deeper. To me to use food and show it for...

This is true. some of the best chefs i worked under were from C.I.A. Most of what i know i gathered from a multitude of chefs. I worked at a bistro in rockford il that had in upwards of 11 C.I.A. graduates their spread out among 5...

Hmmmmm..........If i am doing interviews for an employee, and have a choice between someone with 4 year degree, and no restaurant experience. The other person would be the guy or gal with out a college degree experience and 10 years in...

I love it!! I worked with this lady named sandra. She would always pull off a sprig of rosemary and rub it on her wrist's and neck! On the music side this last St. Pats day we had a group of irish cops come through the place playing...