Posts by chef from va

thanks guys it always seems like this is the place to go for folks who may have some good advice or oppinions based on passed exp. some things have happened since that post and i am finishing my last few weeks at that place i have an...

anyone who is reading this has hopefully been in a similar situation and can give me some advice; or will be in this sit. and may be able to get something from it. enter me fresh from my last job where i loved working looking to make...

one thing i didnt see anyone mention but i may have missed, i have never seen a peice of foie gras that had the vein removed already. if you are buying it at a location where they will remove that for you i would recomend that otherwise...

being a former football player (260lb linebacker) with the typical knee problems (torn ACL, miniscus, patella femeral tendenitus, lots of scar cartaladge and a few bone spurs) it has been a challange for me to find the right pair of...

in my experience valentines day means as previously mentioned deuces, deuces, deuces, oh and more deuces. being in a suburb of DC we have alot of commuters and since the 14th is on a tuesday this year the saturday before and the saturday...

personaly i feel that a GREAT cook is: clean- keeping a clean station while you are getting raped by a wave is not easy but extremely important fast- can think on their feet even in one of the hottest, most stressful, and dangerous...

i can do you one better i work for an italian restaraunt and we had a customer request that we replace his pasta for a spag -w- meatballs with mixed greens wearing vin. dressing..... it was a soup of wilted greens vin. pomodoro and...

not a calling out story but ita a good one anyways. we had a cook who realy wasnt worth his salt but the mgmt felt kinda sorry for him so they gave him a few chances. one night (saturday i think) we ran out of mushrooms on line which are...

all of these people replying to this simple question about salt, all of these well informed posts, I LOVE THIS SITE!!! :cry: brings a tear to my eye, :D and a smile to my face! keep up the great work guys :chef:

i have to agree with the need for either onion, leek, or my favorite shallots. next issue is the white wine, i dont think that white wine is the only option. i have made some great risotto with merlot and port just reduce the amount of...