Posts by ez13

Didn't say you are a "cooking robot" said you could become one by just accepting whatever was around and not familiarizing yourself with the food scene where you live and in a greater extent the world as a whole. Youve been advised to...

I know that but there is also one in Detroit actually - http://www.roastdetroit.com/  

How can you live in a city and not know what the top restaurants are, what they are doing, who the established chefs are and who is up and coming in the food scene. Part of excelling as a cook is actually enjoying...

Your gonna try to get a job in a highly regarded restaurant as a line cook and go there with a suit on? Don't do that if that was your plan.

Not just Faux Demascus but also Hammered texture and 15% off for July, I've tried this one, its pretty much Gekko, not a bad gift - http://korin.com/Togiharu-Hammered-Damascus-Santoku

As an owner of a TKC, its a hell of a knife, love it, but its not  a "line knife" and I dont care what others will tell you. It will rip through prep, hold a damn sharp edge and is light and nimble but it goes in my bag once...

Hey lady, before you make statements about being professional and bullying this guy, read the thread about how to deal with kitchen a******* and you will see many people sticking up for and giving advice to a young cook and chastising...

I know all about Michel Bras, Le Suquet, inventing the chocolate coulant,  Gargouillou of Young Vegetable, etc... But what the hell is up with his signature knives made by KAI? Im not asking in interest of purchasing...

This guy cant be serious, if he is its not even worthy of replying to

Yes, shoulda mentioned that 250k is only used for repair/re profiling which isn't something needed frequently but helpful on the occasion of a shot blade.