Posts by kaliflower

In the Garde Manger class I am currently enrolled in we cater sometimes 3 events in a day---(example, coffee, pastry and breads, special butter spreads juice for 50 in the a.m./ lunch for the same 50 which is probably sandwhiches potato...

Just read a recipe for CILANTRO PESTO

SLOOOWWWW? Spend a day making a pie? Not Hardly! The Chef yells "Speedy, Speedy, People. Get a move on. The other night our Banquet Prep class worked giving a banqet to movers and shakers and politicans both local and...

Even though school is hard, (while working full time and NOT being all that young) I think it is so worth it. Learning about sanitation is so important!!! I actually know more about food safety than the people who own and run the...

;) My tournes are Meant to be 7 sided...Usually up to my elbows in dough at work---though I recieve very little bread for it--(old hippie joke there, ha ha) Don't get alot of practice time with my knife. :bounce:

I hate to admit this but my knife skills suck! I was happily ignorant of the fact, chopping away quickly and neatly, at various jobs, until I began school. My little 3-D model sits there and mocks me. I can NEVER seem to get a...

In my Professionalism class, we gave presentations on different aspects of the food service biz. Out of a supplied list, I picked a Vegetarian Information Group. I did not reveal myself to be vegetarian...and sure enough, the Chef...

First of all let me say that I love to cook. I love to work as a cook. I am really happy being a key player in making an establishment tick! Everyone is so afraid of the Chef and her temper that no one wants to ask her any...

Hey Ya'll. I am from Savannah, GA. I am in a Culinary Arts Degree program and work as at a Bagel Joint. Believe it or not, Bagels used to be hard to come by in this fair city. Customers from north of the Mason Dixon Line are...