or Connect
New Posts  All Forums:

Posts by thedharmabum

Preparing a special for the italian restaurant i'm filling in at. The chef procured these ingredients for me. I wanted to do a not so traditional short rib but i think pairing it with the squash limits my options and creativity. Any insights would be appreciated.   Thanks.
I'm on my feet 10-12 hours a day, as most of us probably are, my current crocs just arent cutting it anymore. I cant afford to drop the 150 on danskos, anything else fgood out there for $100 or less?
Hey I'm new to the board and just wanted to say hello. My name is Chris and I'm currently a sous chef at a casino resort here in WNY. The food culture here in the Buffalo area is in the middle of a turbulant and exciting time. There are cutting edge new places popping up all over that compliment the rich food traditions of the diverse ethnic communities of the rust belt. Im excited to be progressing in my career and look forward to learning some things about the trade...
New Posts  All Forums: