Posts by lifer

here's a pic of mine...got it 4 years ago for my 20 th anniversary in the biz

young gun, i have to agree with jigz. i am not 100% sure but i believe kitchens here(i am in victoria)pay more than in the U.S. and with the olympics i think it will only get better.We also have just as many good institutes for...

drinking ON shift is completely unacceptable! i like a drink as much as anyone else.my staff are allowed anything from pop to ice tea ,coffee drinks, no charge but as far as booze goes. after your shift.full price. anyone found buzzed...

jim is 100% right test drive a few and find out which one feels most comfortable. anyone can buy expensive but anyone with experience knows that the cook makes the tools not the other way around

I had 800 dollars worth of henkels for 10 years and never did like them ,they were what everyone had at the time.Dumped them all on an apprentice about8 years ago for next to nothing. then i went out and bought a nice wusthof which i...

anyone have a quick percentage as to what you lose when prepping various vegetables. i would rather not chop a box of peppers to find out the yeild. any help would be much appreciated. thanks

actually a berry coming from baies rose plant origanally cultivated in madagascar. (Schinus terebinthifolius)

i have always used the brine from a jar of pickles

demi glaze,lamb shanks and roasted garlic need i say more

working breakfast almost 10 years going thru 6 or 7 liters a day we have come up with a few and there are also a couple named ones i know of Maltese - add orange juice concentrate Choron - add tomato paste Chantilly - fold in whipped...