Posts by Steelybob

i remain very proud that in my school's dining lab it was generally agreed that we would rename our DMO pit positions from "DMO1" and "DMO2" to "Bob1" and "Bob2". I had that bidness down and running like sunshine and smelling of roses...

so who won here? i missed it, sorry...

just trying to bring some levity and awareness to the conversation, not trying for cheap shots =p (my English skills suck too, despite living there for 5ish years).   however, i do see a fascinating conversation here...

I think we've resolved one solid thing in this post: culinary school doesn't teach nor have much concern for the English language or language skills in general.

A couple things not mentioned as well:   - Schooling in culinary is really no different than many other vocations. For example the design industry (architecture, graphics, fashion, interior, etc) faces the...

i have a toolbox for working. i keep everything in it, especially when i need to be flexible and know what i like to work with won't necessarily be available, eg scales, japanese mandolins, scissors, or candy thermometers, you name...

  what a skilled post! imagine alex gournaschelli with a smile on her face while reading your post... because all you've done is "set us up so we can knock 'em down" (copyright Chris Rock)...   What is your first...

this thread is hilarious...

there's a reason charcuterie is considered "difficult"

what a great question/thread.