Posts by icars

I have a rather large knife collection. What I really use is my 10inch Shun Chefs, 6 inch Shun prep and my generic Santouko.

Personally go with Falk it's brushed copper very nice and the best quality on the market. They actually invented the bonding process for bonding ss to copper. I have Mauviel cupronix and All clad etc. The Mauviel is fine, but harder...

I use a 10 inch extra wide. My current knife is from Montana Knife works http://www.montanaknifeworks.com. Cost a horrible $6. Just beat the trash out of it, sharpen it a few times, then trash and buy another one ;)

I would look at wolf. The other option is DCS. Their commerical ovens are very reasonable. Big bang for the buck. Viking ovens are generally smaller than others on the market. Good luck.

Rosemary several varieties, Greek Oregano, Mexican Oregano, Thyme, Lavender (growing like a weed), Sweet Basil, Thai Basil, Lemon Balm, Lemon Verbena (also weed like), garlic chives, Spearmint, Thyme (not doing well ), French Tarragon...

I am starting to get more requests to do table side cooking when catering. I am looking for a portable burner solution. I have primarily been looking at gas burners. Does anybody have any suggestions?

I have one of the tilt head Kitchenaids. it's fine for pizza or bread dough, but does have problems with leaving butter at the bottom when making cookie dough.

I was a chef in a previous life many years ago. Now a software development manager. I have been doing catering all along and now decided to attend culinary school. So at the ripe age of 46 I am a freshman again ;)