or Connect
New Posts  All Forums:

Posts by markherm13

I am writing a letter to the Executive Chef at the Charlotte country club trying to get my food in the door to stage there. i started a rough draft, am I headed in the right direction?   To Chef,       I am a cook from Augusta, Georgia, very interested in staging under you and your expertise. I have the passion and desire to have a successful career and want to learn from a professional with the advanced education, employment credentials and overall success in...
I was able to find a free range chicken to cook at a local market and i want to do a very simple roast in a 12" skillet.   1)Unfortunately i do not own a 12" cast iron skillet but i do own a 12" stainless steel skillet that was given to me after my grandmothers death. The thing has plastic on part of the handle. I don't think it would melt off during the oven roast if i cook around 350 degrees but i am not 100% sure so i think i might wrap the plastic part in tin...
What brand to you particularly like?  
I want to buy some slip-on or clogs but i am hesitant b/c i fear that they might give me shin splints. I do enjoy a nice snug shoe, not small but snug around my foot. So for those who own slip-on shoes, have you ever experienced this problem?
Buy some small flour tortillas Cut filets into three equal pieces, pat dry and season with S&P. Put saute pan on stove and turn to med high. When pan begins to smoke just a bit add enough olive oil to coat the bottom of pan. Maybe a little more olive oil if this is your first time. Wait for oil to heat up and start to almost bead up kinda when you tilt the pan. Be patient for the oil to heat up. when oil is hot tilt the pan around to make sure all of the pan is coated...
I have been working as a line cook for 7 years at various resturants but for the past 6 I have only been cooking for a paycheck not for the love of the art. I finally got a job that is 1 tier above you typical cooperate resturant. You actually cook the food to order! I am grossly obsessed with cooking now. The history, the culture, the science, the tools of the trade, the creativity and the satisfaction of putting together a dish that was once just a thought in my mind...
Take some time to look at some schools in the U.S. first. Fill out FAFSA and apply for AS MANY scholarships as possible. If you have no work experience try to find a job for a semester. Pick a resturant that you might be able to use as a reference to help you with being accepted where ever you might go. Do your research, graduation rates, Alumni, instructors, cost of living, so forth and so on. Figure out what you are paying for. Is it just instruction? will the school...
At the beginning of March I flew into Chicago (for the first time) to visit Kendall College. I did my research online of some of the top rated Culinary Schools in the country and there were several in the north east with outstanding programs and reputations but Kendall College stood out because it offers a joint program that very much interested me. Also, it is located in Chicago and the Food Service Industry there seemed more than promising. I was very impressed with...
New Posts  All Forums: