Posts by FrontCook

Quote: Originally Posted by edward  I think culinary school has it's pro's and con's. It opens a lot of doors on the one hand, but on the other it's broad and you don't specialize in one thing for any length of...

Quote: Originally Posted by LuvPie  can anyone tell what I did wrong here? it just fell apart. the flavor is good, maybe measured the oil wrong? no clue, he'll get a piece after dinner and then it's in the dumpster,...

Quote: Originally Posted by Gabs88  Wusthof sure as hell didnt, and their Rockwell is not 58 it's 55 to 57. Globals is 56\58 and Shuns is 61.   Now I have been working in a kitchen store for a few...

Thanks

Great point and I agree with you foodpump. Cakeandcookie, there's something about learning a particular cuisine that comes with regularly eating the food, living the culture and speaking the language. Imagine going to an authentic...

Bill and Derek, I too felt the pain in 2010 when there was a downfall in the economy and it was difficult to meet the quota in my IT role. Where I am now sounds quite distant to everyone else is in this conversation. I'm part of a...