Posts by WillBkool

I ususally take an electric one burner hot plate, a skillet and a pot. I pre-marinate some meats and freeze them, and when I go on the road, I throw them in a cooler. I even pre-saute veggies, so that they only need to be heated. You...

First, you should tell us exactly what you want to do. If cooking, then culinary management, if general  food managing, then some kind of hospitality or restaurant management. My school has a culinary and hospitality management...

Either do what ChefEd says, or open your own vegan, gluten free cafe yourself. It wouldn't make it where I live, but I'll bet there are plenty of LA people who are into that. And there are a lot of people that can't eat gluten, there's...

Sorry here you go, http://www.grinningplanet.com/2006/update-2005-05-24/pesticides-in-food.htm.   I don't know how accurate it is, but a registered dietician showed me this.

    This chart shows which foods are better to use organic versus non-organic. Although cantaloupe and honeydew are in different columns for some reason. And I would think that broccoli would suck up pesticides like a...

I use an Edgepro Apex 3. I read about it on cheftalk, and decided to give it a try. It's not cheap, around $225, but it comes with 5 stones, 120, 220, 320, 600, 1000, and it's easy to mantain a consistent angle, which is one of the...

I can guarantee that the shrimp that I buy from the shrimpers has never been frozen. They do put it on ice, but some of the shrimp are still literally kicking when I get them. It's easy to tell if shrimp have been previously frozen,...

I think the pre-packaged cocktail shrimp are probably pre-cooked. Buy uncooked frozen shrimp if you can't get fresh. I live on the Gulfcoast of Florida, and between the bay and gulf shrimp, we are literally swimming in them.

Almost all culinary schools have an extern or intern requirement, that is, you have to work somewhere for a semester or two, and you get a grade based on your Chef's recommendation.   That said, experience is a key to any...

I don't really see how Online lessons can work, unless you video your knife cuts, and then an instructor critiques them. They can't taste and look at your consommé and see if it is seasoned enough and clear. I think you would be...