Quote:
Originally Posted by Lagom
Maybe the mods take a little time off on Sunday, thus not sitting at their computers looking for a post you disapprove off. Just sayin.......
It's been trending for weeks, just...
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Originally Posted by alamoelle
I would prefer a little credit card debt with some great material goods in hand then a bad tasting debt from school to carry around paying off with a low wage job...
Debt...
Is this no longer th professional chef forum?
Now we have people posting in this forum who "don't know much about cooking"
The moderating on this forum is horrible.
You do doubt yourself, or else you wouldn't have made this post.
Just do what you do best, don't worry about everyone else. If they don't do things correct, tell them to do it a certain why, and why you want it like...
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Originally Posted by piratedeb
Being at the bottom of a high stress ladder, there isn't much you can do outside of changing jobs. Unfortunately the industry is what it is. Some handle it well, some...
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Originally Posted by AdamBurgerDavis
I don't doubt that there are people out their on Cheftalk that have worked under Bissonnette or Adria or Keller. I was just making a point that you can drool over cookbooks or...
Yea i'm going against the grain here, nobody is gonna stand there and swear at me, talk to me like a man and you'll get the respect you deserve, or don't deserve, depending on how you treat and speak to people.
And if...
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Originally Posted by AdamBurgerDavis
Linecook854 makes an incredibly good point. Have you ever met Child? Adria? Bissonnette? Aizpitarte? While I agree you can learn an extraordinary amount from a plethora of...
Quote:
Originally Posted by foodpump
Mmmm.. what was the Navy's opinion of visible tats? On officers?
Don't know about officers, but no tattoo's on head/neck/face in the Navy.
