Posts by Fermi Fang

the half .... grown chicken in an egg and u eat it... i think its like from malaysia or indonesia.. somethin like that YUKKK  

PLAN AHEAD BABY u are going to make dish a b c start planning what are needed to be prepared like for example potatoes are used in both dish a and c then when u prepare potatoes for a prepare some for c...

One we run a lot of the same menu items over and over so the regulars get the same food thrown in front of them two on the slow nights (every night other than FRI-SAT) we throw away a lot of food because it is not appetizing at...

hey does anyone know where i can look for a internship that provides lodging? (fine dining restaurant ... willing to do any job ->peeling potatoes) 3 months im from taiwan studying in a hotel management school in hong kong......

or.. look into a hotel for jobs.. they need lots of man power and yea   or if ur just interested in making food,... maybe the food processing plants would work dno if theres any in ur area but theres alot of those half...

if everything u are right now fits perfectly for 150 people THEN measure out everything u have right now reception, dining, kitchen, storage, facilities   and... divide for example u have a 100 meter...

is it cuz ur cookies are too "wet and greasy/ oily" after u bake em? if so top secret of pastry making lol   while you are forming your dough, take a torch and melt ur dough (as taught by my pastry chef)   cuz if u...

"I was also wondering if if could be cooked and put in a crock pot to keep it warm until you are ready to mix it with the fettuccine right before you serve it.  Help"   YES u can keep it in a crack pot... or i would put...

anything that u DONT EAT? lol quick as in like microwave quick? or ONE POT quick... chicken noodles is always a good idea steamed fish in microwave... etc unless ur refering to something else  

im currenty in hong kong   choux is not a problem   combi oven 180 degrees celcius then slowly turn down after it gets colored keep going down in intervals of 20 degrees until its "crisp enough" <this part is...