Posts by markface

welcome to the boards Bill . i'm pretty new here myself , but i really like this bulliten board . i hope you enjoy your time here , and my hat is off to you for your work in such a noble proffesion .

i have found for me a good cross trainer (sneakers) works best for me .

most of the credit for the success of the restuant is due to my cousins husband(my boss) . he's the one that set the menu and runs the kitchen . i just cook , prep , clean , gripe at the wait staff , and try to put out the same quality...

at the reasturaunt i'm working at we make them this way . 6 eggs , 2/3 cup mayo , juice of 2 lemons , 1 oz worsh , 2 T prepared horse radish , 2 T old bay , 1 T mustard , 1 t cyanne(sp) , 2 T fresh parsley finely chopped , 1 T sugar...

well , lets see . the place i'm working is actually a bar , but we have a pretty good food selection . it ranges from the regular bar munchies(ie; cheese sticks , chicken planks , fries and such) to a variety of sea food such as fried or...

i have been working professionally as a cook for only about a year , but i have been cooking my whole life(almost 40 years) when i started working for my cousin and her husband last year . i guess i was average for someone that just...

hey yall , i'm new here so i figure this is the place to start . my name is mark and i have been working as a short order cook in virginia beach virginia for about a year now . i have never been to any type of formal cooking schools...