[Mezzaluna]

Sisi, thanks for the refresher! I'd forgotten more than I'd realized.

"Sisi" in English- I think Chrose meant "sissy"- a scaredy cat (timid person)? That definitely doesn't describe the Sisi I've read here!!

[Isa]

Mezzaluna,


Thanks for the english lesson. I had check my dictionary but couldn't find it, now I know why.

You won't believe me but in reality I am very shy and have been known to blush. Guess things are different when I'm behind my computer.

[mudbug]

MaryeO,

Gee, thanks! It's like being in second grade all over again.

Thanks MissyK & CWK for your responses.

I know it will be hard work upfront, but in the long run, I know it will do me good. I don't mind the small pay wage as I am willing to do the work for free as long as I learn in her kitchen with her staff. All the staff in her kitchen were trained by her, the chef as well as owner, so I hope I can follow the same path as they did.
Even though I quit my job, I had planned many months in advance with savings as well as having financial support from my father so I could learn with ease and not have to worry about living expenses, etc.
Thanks again for all your comments and suggestions.

Also, if you want to visit this chef's website about her restaurant(s): www.kemosabesandiego.com

Doughboi

[This message has been edited by doughboi (edited 12-02-2000).]

How do you get the little icons to move around?
Danielle

Doughboi, I am in a similar situation. I have started cooking a new restaurant under a well-known chef in our area. While he isn't really in the kitchen much (he also runs a catering business and handles FOH), I am grateful for the opportunity because I learn so much from the other people I work with. The sous chef has let me work saute since I started and I let her know that I appreciate it. She knows I can cook but this is my first kitchen job so she is very patient with me. I have already learned a lot from her. I know it has been said but don't be afraid to ask the hows and whys. It just shows your willingness to learn. And don't be afraid to make mistakes. Some of my best dishes have come from making mistakes. Just work hard and enjoy what your doing.

[Live_to_cook]

Danielle -- re: smilies

Hit the reply button. Then look over to the left side of the form and click on "Smilies legend." It should enlighten you.

What is the funniest kitchen prank you have played on someone or had played on you ? . Open to anyone who wants to answer.
I think the funniest one that ever happened in my restaurant was the time I got sent to find the bacon stretcher or the time another prep cook got sent to the office for the long weight (wait)

I'm just about to begin my culinary training. I have a reasonable idea about the quality of knives but was wondering is price always a good indication of the knife quality? I could use any advice

Hi, Lovesherfood,
I don't know for sure that price indicates quality, because the knives I use were relatively low priced, between $15 & $30 a piece and about $3 & $5 for paring knives, and that is for the Henckels twinmaster spanish steel knives (also canadian funds)

[Live_to_cook]

Lovesherfood,

There's a knife thread in the equipment forum you should check out, complete with links to other educational materials.

Cheers, I checked out the equipment forum, and I did some local research. But boy knives are expensive here in New Zealand