Posts by Chefzone

When I started cooking in 1974, the wage was $5.75 per hour.  That was perfectly in line with all other trades, like electricians, carpenters, plumbers, pipe fitters, etc.  Now with all of the fast food restaurants the...

Hi, sometimes the Chef can have a bad day too.  As far as the photographic memory a phone camera will help too.  But being late, everyone doesn't know you will even be in so they start the day off with having to start what...

First of all, never be late!  Set your alarm one hour earlier, show respect.  If you want to learn and stay in this profession, keep your eyes open, come in early, watch the others perform, learn.  If you don't think...

If you make a bechamel (with butter, flour and milk) sauce and add cheddar or whatever will separate because of the high fat content.  On nachos I just melt grated marble cheese over them.  For a nacho cheese dip, I have used...

In grilling chicken, it's best to put the grill marks on, then put them in the oven to finish.  Never partly cook your chicken and cool it off and finish it off on the grill.

I cook my chicken to 160 then cover with foil, and let rest for 15 minutes before eating it, this usually get's the pink out. Ken

If that's what you want to do, I think that's great.  Bunch of Nay Sayers out here.  What is to stop you from renting a kitchen at a local church or community hall?   They have all the health inspections done and...

Hi Nick, All of the Culinary Schools you have mentioned are all good.  You will be taught the basic's of the Art.  You learn more techniques under Chef's you will be working with, that is were you will learn finesse....