Posts by Chefonfire

I don't post much but this thread hits home. I am 37 and I own my own business. I started as a dishwasher at 13 here and worked my way up. I left to pursue more experience when I was younger and came back here to run the kitchen 14...

If you are going to puree the tomatoes, I would not bother going through the motions of peeling or deseeding. I would roast quartered tomatoes tossed with salt, olive oil & herb (skin side down) until you get to the level of...

Reminds me of a conversation I had a while back. I came out of the kitchen and recognized one of the guests. We talked food for a bit, the guys wife turns and says, tell him about that Cajun thing you made. He hesitates and says in a...

In my opinion, you should take classes on a local level at a community college or the like. Get the basics down. Some of it may seem very elementary to you but pick the instructors brain for all he/she is worth. You can do this while...