It should be easy for you who have already much professional experience, just jump though the hoops like the rest have done until your in the ****ing zone!
2c 4 u
After hours work on the line. Now there's a great idea.
These guys are a handful at work.
Trying to get myself there is quite the challenge.
Tired, just worked double on 3hrs sleep.
Thanks for shining some light on the...
Hey to those of the kitchen,
First off to introduce myself, I'm a guy, 27 years old and finishing up culinary school, I'm fascinated with the culinary arts, stoked to peaches on the high...
I was excited to read your post. I equate the cast iron with the flame broiler as well cause it will caremelize and char like a champ. In fact I couldn't complain if I never had a grill cause the little cast iron pan I have is so...
Mozo's are incredibly light and durable (one piece molded synthetic). They look kickass too. I haven't found any weaknesses after a week of...you know, & $70 for the chef design is generous on their part. Why Mozo's though? the...
Wow. Don't mean to tease, but it seems like a very cool job. I'm 26 years old with 6 months experience. Just creeping into the line and stuff. Good luck getting an enthusiastic and serious professional into the kitchen! Maybe I'll...
LauraL, dope post. ..and their cuisine fades as a relic of time. (lol...it's late)
...where I work we use like 1tsp nutmeg per 8lb of creamed spinach and it's like woopty-do can't even detect it.. Are my taste buds numb...
Creatures are gonna be put down for consumption and we are the executioners and the benefactors. This person should just bite the bullet and do it in sterility or reverence or they should go teach kindergarten.
