Posts by Culinuthiast

really? this is the kind of post that separates the real chefs from the chefs-in-name/not/otherwise professional/"professional"/like Subway "professional"?   gonna hold this one against you guys/(folks)...

wash the f'in dishes, pick a broom ffs, do something manly - I'm a man and I'm embarassed by how many 18-25 men are happy to sit in grimy, dirty kitchen with their hand on the mop thinking to themselves... it's okay that i sit...

i know that all the folks i wanted to procreate with were either otherwise rellenos or rollade... maybe in another life...

Quote: Originally Posted by Clove  Dealing with fellow students that are slackers.

No wonder the King saved it fer hisselveragesses... (look up Selferidges)   My three years in the Colorado Rockies (Leadville ftw, 10,200 ft for the highest town in North America) led me to believe there was a reason all that...

the whole concept is flawed - no formulas, no ability to practice what they're doing? or at least enough time to test... it shows in the results mostly and it's sadly going to be a disaster. i was looking forward to it too but so...

Yes CHEF!   Estoy tratando de cocinar con sabor!

^^^  

bottom line... Chef?   bottom line... cook.   what is the bottom line?   Time... Yield... Percentage... yes Chef?   No time for tears... (sorry and hugs and all)... but, are you with...

i don't understand the confusion...  learn how to fabricate a chicken... mystery solved... yeah practical's suck, especially when you don't know what product you have, or what is really expected of you.   you know how to...