Posts by chefedb

I agree with Petals only I would give them 15% off. When a client has a complaint,as in a restaurant they should tell you right away not after the meal has been consumed and service has been rendered. They should have called you right...

8 lbs spaghetti  6 people to the pound /  6 ounces meat sauce pp  / at least 8   real  long Italian breads cut up, Kids love bread and butter /3 lbs butter in pats  / Now figure your cost based on where...

Maybe like the Olive Garden cooking school, when I was in Italy could not find it. I asked the locals they did not know either.

I agree a French Press is very good.

Make a list of questions for them, don't let them ask you all the questions. Like when I graduate what kind of position should I expect and what is average wage for average graduate ? Where are some of your grads working?

Make sure item to be breaded is dry, I then  put in a plastic bag with flour, some corn starch,s&p and whatever other spices I want. Then dip in beaten egg and milk mixture then crumbs. Do not stack place on 1/2 sheet pan or...

with a $16.00  pp food budget . , you could serve some nice items Even sliced filet of beef  to order on the buffet.. I assume this does not include service or your fee and rentals.

Can't remember name but it has ashes of vegetables in it in layers and its like a torte. I used to get at Costco.. Also like Horseradish and beer cheddar spread.

I use drippings from pan after I deglaze iit with strong stock and cook and fine chop giblets. Like Pete I make mine in bulk after the Holiday because I have the carcass for the stock  and drippings etc.

One of best croquettes recipes I have used  was in old Joy of Cooking cookbook.Only thing I do different is The shape and I use chives & Panko crumbs.., and I fine grind some skin into mix to.