Posts by sucrechef

Some time next week (date not yet set) I will be doing a cooking demo as part of the job interview process and would like to hear from all of you what desserts you would most like to see on the menu. I have a list of about 30 which I am...

Some time next week (date not yet set) I will be doing a cooking demo as part of the job interview process and would like to hear from all of you what desserts you would most like to see on the menu. I have a list of about 30 which I am...

G = Gruyere cheese ... a great Swiss without those annoying holes :lol:

When I was first starting out, it wasn't the exec who wouldn't call people by name but the grill/meat guy who had been doing the same job for 28 years...took being on the job 18 months before he ever called me by name and that was when I...

Vaderdoo: What's the latest news? Has anything changed? Did they fix the problem?

Try a google search of "wine, german" ... I did and found a bunch of sites that should be useful for you.

Almost all cheeses should be served at room temperature. Some useful websites about cheese are: www.cheese.com www.ilovecheese.com www.cheesesociety.org Each of these sites has useful information about a variety of cheeses:...

Brioche Bread Pudding - chocolate, banana, walnut ... what a great way to use stale breads

I graduated from Kendall and would be happy to answer any questions about the school you might have.

Sounds awful to me, but the first rule of thumb is to give the customer what they want...NOT what we want them to have.