Posts by Zane

Our school uses http://www.chefworks.com/

Got a new chef coat yesterday, and this morning I'm making sure my knifes are cleaned and honed. I'll  let you guys know how it goes.

Im in no position to argue, im just going to do what they tell and show me to do. Hopefully it makes me come across as bright and a hard worker.

So I've gone from the networking process to the doing process.  I'm working my first stage this Tuesday!

Im sorry if this comes off as a blog type post...   Today I had my first practical exam. We were to chop a carrot with four different cuts, dice an onion , chop parsley and fabricate a chicken into 8 pieces.   I did...

Thanks, I'm just worried I don't have enough skill. The places that have offered to me are high class and I'm just worried of embarassing myself and wasting someones time.

I've started to network with some local chefs here in San Diego and have multiple offers to work a stage once or twice a week. I have one semester of baking under my belt and almost one semester of savory (regular cooking) done. I have...

I'm craving something spicy, very spicy and hot. Anyone have any good recipes?

This might sound a bit odd but how did they (in this case the CIA since my textbook is from their company) find out that the danger zone is 40 - 140 (f)? How does 1 degree (39) change the concept of food turning? Am I to assume that if...

Tipping is optional, people shouldn't complain about not tipping if its optional. If you want tips then raise your prices and start a no tipping policy.