Posts by ChefFoxx

Point takin! I apologize to anyone I offended. It wasn't my intention. I wanted to say chefs work hard physically demanding environments.

I will do my best to let everyone know whats going on depending on if I have internet. I hope to take a laptop. Counting the days. Has anyone ever used Berlitz to learn a language?? Is it worth it to study Italian with them?:rolleyes:

quote: A few months ago, I restaurant in my area was, apparently, the origin of a Hepatitus A outbreak. After more press on the matter than the restaurant will probably ever be able to recover from, it was determined that the...

I see everyone here is quite familiar with Slow Food, especially, Devotay. I just learned about it through Saveur Magazine--the greatest cooking magazine. I am now signed up for the new Slow Food school in Jesi, Italy. Its starts in...

I wanted to introduce everyone to Slow Food. Its a great organization that everyone should join. S.O.S Save Our Sanity

I was offended by peachtree's comments. I am as far from fat as you can get, but I still don't appreciate discrimination of any kind. Back to the subject, A fat chef is probably fat because he isn't in the kitchen, but rather an...

My school is in Jesi, Italy in the Marche region. Its near Ancona on the Adriatic coast. Nice to meet you Mezzaluna

I'm not an Italian historian, but an osteria is from an ancient Roman word hosteria. It was a place to go that felt like home with warm surroundings and hearthy comforting food. Today, it is loosely used for any kind of casual...

Hello Everyone. My name is Keith. I am a culinary professional who studied in Vancouver, B.C. at Dubrulle Culinary Institute. I learned classic French techniques, but now I'm focusing on Italian by going to the new Slow Food school in...