Okay everyone's missing the obvious. I once came back home from a trip and my knife roll got lost in luggage and on my way to work that day I purchased a knife at Walmart (probably the same thing you got) cause I wanted to do my prep...
I inquired just yesterday at CIA for information about the school as I began filling out an application. I was doing this mainly for fun, since I have an awesome job that I can't fathom leaving right now. Representatives from CIA gave...
Haha it's offensive to claim to be chef while showing up at the restaurant at four o clock. Don't the servers show up then? I know chef de parties that put in seventy hours. Try not to get a big head. Once you do, others will be...
I'm also twenty one and going through a similar debate. I have six years kitchen experience, two and a half fine dining and I've also moved up quite quickly. I think I'm gonna go to school but I really do think that if you...
I always figured a CIA book could be lame and boring but I have some serious books including Larousse Gastronomique and Escoffier and I must admit two weeks ago I purchased "Professional Chef" a CIA book and not only does it go over...
I'm not trying to beat a dead horse, because there is clearly a consensus. I'm twenty one years old and I think I learned the first time when something came back with a complaint and the chef, sous, owner &FOH manager all...
If you guys haven't had the chance to get a hold of any grass fed beef, I strongly encourage it. We just bought a whole cow at my restaurant, local grass fed beefer, and the flavor is absolutely amazing. Yes, it's expensive, but...
