Posts by chefmikesworld

Hey Madi, Looked at your pics, some cool stuff... I am accumulating profiles and pictures of chef's and culinarians for publication on our website, if you would be interested, or anyone else for that matter, would love to include...

OK..I will stand corrected in a couple aspects... First and foremost by a great point that Dan made...if the garnish doesn't fit in with your flavor, color, texture and presentation on the plate, then why are you putting it there to...

At one point, I was really into the garnishing of the plates...mostly with an Asian flair, from butterflies made out of parsnips, to off the wall tuilles to everyother thing that I could do... Once I analyzed the entire presentation...

Hey Rivet.... Exactly why I posted this article...wanted this kind of feedback, my article was philosophical in a sense because that is what I believe, and I stand by my thoughts but to further explain myself... The kitchen is a...

I have received several emails about my Eastern train of thought and how I apply these philosophies into my kitchens as a chef, cook, manager and person. I think to best describe my train of thought, I would have to refer to an excerpt...

On RestaurantEdge I have a section that has profiles and information of Personal Chef's, if you are a personal chef and would like for me to publish your profile and company information let me know, am always happy to help... Cheffy

The PCN is a great group... I have been affiliated with them for quite a few years now and work together with them now between both of our websites... The most admirable thing about PCN is the networking aspect of the organization,...

Shroom....there are things that I just love about your posts, and now you took it to another level with the bit about chipotles...Man, does the Cheffy Boy love chipotles... OK...back to the post... Herbs, spices and chocolate have...

This was a great article. Echoed a lot of my philosophy throughout the entire article... Thanks for sharing... Cheffy

A while ago I had a personal chef client that was allergic to everything (or so it seemed) and with the help of a gluten intolerant friend of mine I wrote some stuff on Gluten Intolerance that you may find of...