Posts by Paul Alfred

I was in the Air Force for seven years, and while I was not a cook for the military I do believe that many things I learned while in the service have been a BIG help now that I work in a kitchen.  Compared to how I was before my...

I am an advocate for learning via an apprenticeship, such as you are currently doing.  That is how I got started in the culinary field, and my brother did as well.  I'm now a line cook in a great hotel and a promising future...

dcarch,   Those look great...now I'm hungry, lol!  

I'm not sure what company we buy our hydroponics from, but I know they're not from a local grocery store.  We have deliveries about once a week from a company that brings us our organics and our hydroponics.  They are quite...

I'm a huge fan of Oxy-Clean.  I've used it a lot, letting my chef whites soak over night and then washing them.  I've not (yet) had any stains that haven't come out that way.

Interesting that this thread came back, but kind-of cool since I can post on it now.  I have one tattoo so far, but because of the kind of problems a visible tattoo can cause in the hiring process I chose to have it located where...

Our restaurant did a couple's special for Valentine's Day that came with a cheese tray for two, two house salads made of hydroponically grown organic lettuce (red and green) and organic heirloom cherry tomatoes, followed by a...

I'm not going to say that Kiwi knives are amazing, but I have noticed that my Chef de Cuisine uses several Kiwi knives at work all the time.  I've not used them, but I'm considering getting one just to have...might be useful at...

Quote: Originally Posted by kokopuffs  ...the granite ones carved out by a milling machine instead of a lathe, perhaps??   Most likely you are correct, lol...

I use a Messermeister knife-roll like the one below:     There are other knife-rolls that hold more tools, but this one was cheap ($25) and does the trick for me.  Also, I'm a sucker for Messermeister products,...