Posts by nattychef

in a nasel voice from one of those old nature/animal programs where one animal is about to get "done", at the peak of the slam "sadly, there can be put one outcome now" or "spit on it, you're tearing...

frankfurter spectacular that is truely priceless, I'm slipping that into my menu submissions for this year just to see my bosses face!!

I've noticed changes on a lot of "chain" restaurant's sandwich menus can any one tell me what makes a sandwich a "ginder" also what cuts are hanger and flat iron steaks it's trendy but no place nearby is doing it?...

While working in a oldschool style hotel where everyone used thier own tools. I got our new kitchen porter/runner to go to the main kitchen where the banquet staff were picking up. I told him I had lent out my knifes and that I needed...

certainly many chefs have acted improperly and abusively, and many people have the right to feel abused. I do think that there are many instances where staff deserve some kind of reprimand, not a coach and concill, or repeated...

:chef: what are your opions of competitions,as an apprentice it was a requirement of my chef. once my current employer found out, they began to push me into shows in hopes of boasting their reputations. Having some luck, my employer now...