Posts by caterchef

Quote: Originally Posted by PrairieChef  "I just think they should stick to plating dishes with their sprig of parsley  and leave the volume feeding to the Pros. "   Nice. Way to...

My point is the same point I made back in October of last year. It just seems like every restaurant with a 6 burner range and a 3 compartment sink try to get into the catering business. I just think they should stick to plating dishes...

foodpump:  I  PROMISE  I  WILL  NEVER  SET  FOOT  IN  CANADA !!! I  LIKED  WINDSOR  ACROSS  FROM  DETROIT  40 YEARS AGO. I   HATED...

 As many of you know, My business is based on Food Cost + Labor Cost + Expenses. And I specialize in Prime Rib,  BBQs, Luaus, and Clambakes etc. Lately I have been approached with potential clients ( not my...

 We have no problem getting tourist but I will not vacation in Canada! ( I have a CCW) and my family and neighbors feel very safe. I have sent you a P.M." Have a safe day" { I hope} P.S. I have a spare tire, I hope I...

 foodpump:   Is there enough room beteween your water heater and furnace to put your keyboard?    Maybe you have been in the snow too long!        In America we let our...

  Quote: Originally Posted by Ed Buchanan  As far as Guy F. When he eats in every kitchen this is a clear any state health code as well as his not washing hands before or after eating. As a CHEF? and in...

Quote: Originally Posted by tufftruck  Ok I'm prepared to be lambasted over this one, but hear me out.  Yes, a large percentage of the food celebs are annoying and have nothing to do with what goes on in a...

Quote: Originally Posted by foodpump  Caterchef,   As a kid did you ever read "Mad" Magazine, and on every back cover there was a cartoon entitled "Why kill yourself becasue you mised...

Quote: Originally Posted by Jim  The Great Chef's Series" on PBS was, and remains for me, the best portrayal of what comes out of real kitchens. Simply shot with a cameraman on one side of the camera and a cook...