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Posts by chefedb

Chef Layne is 100% correct. Plus I never have had a grad  who could order  or new quantities. Like order for a party of 250 all foods required..  They don't teach that.. Sorry they teach it at  HKU= Hard Knocks University
probably a non stick coating
no secret recipes but I d0 have some secret procedures!
Is that all you did? 1500 pieces    Chefed laughing
only time they will bleed or run is if they are left in hi humidity or a wet refrigerator
Yes built his own showplace. Killed himself with shotgun in his room. Can't think of name
IF YOUR GOOD YOU DO NOT NEED A UNION they need you.  If its Hotel local 6 heaven help you. Good Luck
Keep in mind Sysco to a point is franchised each distributor is independent. Most of the sales people don't have a clue they are simply order takers. There are a very few who really know food.
Read any quality Indian cookbook.
My humble opinion it's Eric Rippert for any kind of fish
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