Posts by dano1

fwiw, I ordered a couple of sabatier au carbone chefs knifes from Amazon afew weeks ago. They were out of stock and am waiting for shipment. Both 8 and 10" chefs were 49.95 with no freight. Worth a look. As someone who uses...

Sounds more like resume filler unless you were employed as personal chef or head of household, etc..Without rest/hotel experience it may look out of place. i wouldn't make it industry specific without 3-4 cooking entries on it. ...

$$ wise in my neck of CA. expect 8-10/hr tops with your education. Of course ymmv ;). About school, like many, many others here and elsewhere have said it's a starting point giving you the why's of cooking. No matter what the...

Isaac, when I cheffed at a C.C.(golf only) i had a 5-6 item menu for a.m. staff with set order times. Grounds crew were fed a meal of the kitchen's choice everyday-they usually tossed it and bought something at the snack bar but at least...

hmm...i wouldn't recommend chafing tenderloin but if i did i would go tender butts split lenthwise, tied, seared and roasted. Ya still need to slice into the chafer. This will save you in food cost and still give you a fairly thick...

you are carving the tender i assume :). Doing that you can eyeball as you carve. Also in my area it's possible to pick up tender butts or bullheads-that way you don't have to purchase the whole tender if your worried about running...