Posts by Coulis-o

Ty tincook and Bazza for your input, much appreciated. Quote: Originally Posted by thetincook      Personally, I think 125 pounds sounds real steep. Don't you have career centers in the...

I've recently contacted a consultant to write me a professional CV and is currently a work in process now I have approved the costing. £125 I have been quoted which was more than I expected, but then again I trust the consultant...

Many thanks BDL, you put a lot of input into your posts.      I remember filing down the heel of the blade of both Global and Victorinox chefs knife with a steel file out of a DIY tool box. As it turned out the...

I've had an oval diamond steel for about 3 years, but i'm wondering if it's losing it's effectibility over such time and from daily use.     The main knife I use in the kitchen is my Global G2 cooks knife that I've had...

been a chef for a while now, short of 15 years, and have mostly worked locally.   since there is only really one good hotel locally this means I will have to travel further to find work in a better hotel, and I'm looking at...

The course is CIEH Supervisional Food Safety level 3, is a 2 day course and costs £215.      I was wondering if there is any online resources or literature online that can be found that compliments taking such a...

Looking to add more strings to my bow so to speak, and if I take the advanced course it means I wouldn't have to take the level 2 food safety course every 3 years.   Plus if I have advanced food safety on my CV together with...

I started a new job last week in a 4star hotel with 1AA Rosette. .. nothing new, 3 years ago I was working in the same kind of hotel.   before, i never had to make hollandaise sauce on my section either until now. ..  I...

as the title says.   mine has to be the hand blender.   its just so useful and essential piece of equipment. ive gone through about 5 hand blenders in the past 2 and half years at work. now i've done the smart thing...

ive never thought of myself as a teacher much and have never been 'taught to teach' so to speak. ... i can show people what i know, answer cookery questions and solve problems, do demonstrations, and pass on tricks and tips that i...