Posts by wwebb37

Well I am tired of getting home at midnight so probably not dinner. More like coming in at 9 at prepping and service and get off at 5

I just graduated culinary school, and had a job at a country club. I worked there for 2 days and then quit because the hour and a half commute 5 days a week was tough especially getting home at midnight. I'm wanting to find a culinary...

I called a fine dining greek seafood restaurant, and explained to them I am about to graduate culinary school. The chef told me to come in and hangout tomorrow night. I'm not sure what "hang" out means, but I am wondering if it is...

I just got hired at T.G.I Fridays bout a month ago, and have been training. The problem I am having is that the entire staff of the restaurant is african american, and today we were making menu items with ticket times. My trainer told...

I just made a creme brulee , and right now I got it in the fridge to set overnight. As I cooked it the recipe called for 300 degrees and 30 minutes, but after that time I noticed it was still runny so I bumped the temp to 325 and...

I am thinking about making Ropa Vieja (cuban braised beef), I was thinking about making tamales with it. What is another side I could make besides plain rice and beans, Alos a good tamale recipe with a red sauce.

I am doing a throwdown for a stuffed appetizer, with a sauce, any ideas of what i should make as well as plating presentation?

I made a creme brulee and it is very runny and loose. I made it in a large ramekin, and my oven is set at 300 F and there are also bubbles at the top. Ive been cooking it for over 50 min now, but the recipe told me to cook for 30 min.

I know escoffier created the mother sauces which tomato was a mother sauce, but who exactly perfected the tomato sauce? Im not really looking for opinion answers just who came up with the idea of the sauce