Posts by Jamieloo

"an egg is an egg" -haha that was so funny but so true!!! Yeah, don't get me wrong - boy do I love to go into a fancy restaurant and have GREAT food like seared tuna with a sophisticated sauce and side. Two of the best...

How obvious is it that Harold is going to win?

In reading all of the posts, all over the boards, I've come to realize I don't want to be a fancy shmancy chef in a fancy shmancy French restaurant. Kuddos to those who do, but it's just not in me. I grew up in the South and that's my...

Maybe I read the original post wrong, but as a mother of 3, none of my kids would look at "Pork this this this, marinated in this type of oil" or anything as sophisticated as a lot of the ideas. These are kids. Simple kids. ...

From what I understand (and I'm near Dallas), if you operate out of your home -it is true, you must have a separate commerical kitchen -detached from your "home" kitchen. If you do not have that, I've heard of people renting a...

I guess it was rather rude of me not to introduce myself and say "howdy yall." haha;) My name is Jamie and I currently live near Dallas (the restaurant capital of the US I've been told) We moved here due to my husband's...

I guess as a food lover or lover of food, you are faced with 4 options: become a chef in a restaurant, open up your own restaurant, become a personal chef, or become a carterer. Can anyone sum up pros and cons of each of these...

Any advice on just starting out as a personal chef? What if you have 1 year of experience in a 4-star restaurant, but over 12 years of personal experience -with friends and family?

This message seems to be very old. Are people still looking for information about starting up a home based catering company?