Posts by CWK

I was once told by some servers that boiling your whites in Rit-Dye will whiten them up. I ment to try but never got around to it.I have about 12 or so jackets in various stages of death but I don't really wear them too often at my...

Fromage, To be honest,I think you have no problem with age.Period. What you wish to do with your knowlege is another question. My mother went back to school when she was 56.The only reason mom dosen't cook now is the physical demands...

Slavegirl, Once in a while you get what is known as a "Moron" in the kitchen.If the dish as crappy as it sounds was served then you have another problem with your expo or wait staff serving it to begin with.People and Morons...

Why be a chef? I read some of the thread and I agree with most, But for me it's the fact that this is my life ,and while I don't have "Cheffy" days as much as we would like to I just can't seem to fit in anywhere else.I do...

Hey Gang! Havent been here in a while (I had a busy summer). My Fav is somewhere between saute and expo. I spent my summer as Expo. and am still doin it.(I havnt done this in a few years so it's fun to "Quaterback" once in ah...

Well I'm 6'2" and about 170 but thats my fault for never sitting down to eat.I still fidget in my seat when I go out to eat.

Lyonaise?I can't spell too well.

If you allready have the beef sliced just make a bread stuffing and run beef rolls for a lunch special.French dips,Pot pie,or grind some up and make a stew if you have the crowd.Marnade some and make kebobs with fresh veggies or freeze a...

I'm curious.Was the box stuff just for the photo or was it really in the dish? [ May 11, 2001: Message edited by: CWK ]

Pastachef, If your really bored let them see you pour a little crepe batter on the flat grill (like a pancake)and when they see it's flat tell them your out of CO2.