Posts by Chef Mark Hayes

A PIRATE LOOKS AT FIFTY-JIMMY BUFFET I am a major parrothead, any one else? ------------------ M.W.H.

Hey, Good news! Yahoo was going to donate up to $5,000, but they increased it to $10,000! Very Good Cause! C'mon all you GUYS, Click the ribbon for the women in your lives! ------------------ M.W.H.

Parmentier.

Parmentier.

I had 2 tours of duty at the Park Hyatt-Chicago. First, My externship with Chef Jeff Jackson. Then I returned after school and worked with Chef Charles Weber. Both Experiences were great.

Chicken & dumplings, down home style!

Chicken & dumplings, down home style!

I once worked with a pastry cook whose father was a chemist for a food company. Her family recipe for biscotti had anise extract, and it was great. I was wondering, 1) Does anybody know where I can get it? 2) What would be the conversion...

Hey nutcakes, remember when YOU WERE A NOVICE? Anyway, Vilux Vinegars are great and available From European Imports Of Chicago Ill.

I've ALWAYS wanted to go to the Mustard Museum! Do you know how to get there from the Interstate? Thanks for the tip. ------------------ M.W.H.