Posts by Laprise

I am a firm believer that you should not judge a package by the wrapping... BUT yes, neet and clean is a must... The best way to dress up is simple, dress yourself like a winner... What I mean by that - Put on your game face, show up...

I was surfing the other day and I found out about this game called: "Restaurant Empire" Does anyone own it and is it a cool game ? and Do you know any other cool culinary computer games?

Today, I am doing a cooking class for 14 ladies in someone's home... The menu : Appetizers: Artichoke and bacon Shrimp, avocado in endive lettuce Filo with goat cheese Wild Mushrooms Vol-au-Vent Crab cakes Desserts: Raspberry &...

How small can you be:) In a sunny day, do you make a shadow:) No really, shop at Chefwear.com, I just bought a jacket for $70USD and it fit perfectly... If you are size 6 or less for example, it's fairly unique in the kitchen to have...

In 1989, I sold my restaurant, moved to Ohio State, when back to school for 3 months and became a dog trainer:) no kidding:) I love it, when I am not cooking, I go to people's home and train their dogs... It's a hobbie, and I also get...

Looking back, do you feel that the price is relative to what you got?

Hey maybe we could trade place:) I am more ready to stop cooking and do more management. I really like the coaching, and training of new cooks, especially to help them become better supervisors and managers. Crazy stuff:eek:

I forgot to mentioned, the work is only done with one or two employers, so the students always go back to the a work place they know, but in hotels for example, they rotate the students to diferent departement over the 3 years. Butcher,...

yes, hit the pavement... I know that Toronto has lots of great restaurants and hotels, but I also know that there are many cooks looking for those jobs. Try Fairmont hotel, it's union and hard to get in, but a great learning...

In general, schools do not talk too much about after you leave! You are pretty much on your own other then places like this... I am always surprised to see how choked some culinary students are when they start working in a professional...