Posts by CACook

Most times community colleges have a culinary program that is extremely affordable. I know a lot of them also offer tuition assistance that's literally free and extremely easy to get if you fit their criteria.

Any place with sandwiches is generally a place I like. Local delis, quiznos, subway sometimes, panera. I'm not much of a burger guy but definitely In'n'Out and Farmer Boys (I think farmers is only a southern california thing). For...

The most widely used cooking oil in the industry is a blend of 10-20% olive oil and 80-90% canola oil. It's cheaper and has a higher smoke point.

Microgreens are overused.

Aside from buying new uniforms...you have two options: 1. Don't get dirty (you learn to work cleaner after a while) 2. Don't dry your jackets and soak them every time you wear them. Drying them only bakes on the stain making it...

I don't know...I guess I'm wondering if it's worth mentioning. I don't see her a lot as I do all the hot food for banquets and sometimes work the steak restaurant line, but it still bothers me. It isn't my place to say that she's doing a...

See the thing is it happens every time I work with her. She works mornings and I usually work night as I work banquets, but I don't see it enough of a problem to warrant telling the chef. The problem just isn't significant enough. I am...

I think that's me too.

Ok, so there are obvious ways to deal with this and it isn't even really an issue at all, but I was curious what everyone else does...if anything. I've got this lady in the pantry that just isn't doing too well in my book. I work great...

The way I decide if a knife is comfortable for me is to try and find someone at work that has one. Forschner seems to be the kniofe of choice at the hotel...but someone always has something you want to try. I tried my girlfriend's global...