Posts by Chef Gravy

Thanks for all the input!

I just scored my first job working at a gourmet food/wine store. The owner wants me start doing food and wine pairings in the store. I have complete confidence in myself that I can do this. I've been cooking in restaurants for awhile...

About a week ago, I was pureeing soup in the blender and the bottom fell off. This resulted with boiling hot soup all over my hand. If you don't have any burn gel in the first aid kit - use MUSTARD. Preferably yellow... I've never tried...

Just like the title implies, I'm looking for a standard reciple template to use inputing my recipes on to the computer. I have a huge stack of papers/napkins/order checks/etc.. with recipes written down from all the past restaurants I've...

Check out Ambria. True classical french cuisine with an excellent wine list and sommelier (who I've met personally)

I don't know how it is in other kitchens but where I work - on the sheet trays theres this black tarnish that gets on the bottom of them and it leaves black marks on my white chef coat if it comes into contact. I've come to realize that...

I start Monday as well at the Art Institute in Chicago. Good luck

Im sure this topic has been brought up a few times before - I tried going back a few pages and couldn't find any recent posts about this. Im going to be starting culinary school oct. 6 and I was curious what do you guys use on your feet...