hey chef..greetings.....I simply feel if your going to test or test someone..you do things by the book..anyone can steal a recipe...add there own twist and say it is there's ....same thing with sachet,....etc. for a poaching liquid,stock or fume,my fish was poached perfectly,my soup was excellent and knife cuts where on point,and someone tells me to put a boquet garni in a kitchen towel....if you do it...oh well,I have more respect for this trade...plain and simple..i really dont care if you let me post here or not,so please dont tell me to deal with it or live with it...u call yourself a chef ..you deal with it and live with it..there are new students reading what you write,,u want to abuse someone..abuse your family not me ass hole....i could care less about your behavior and you telling me to live with it..and your stupid opinion ass hole..my last time i write anything here if ass holes like judge what i write..I only poached one pc of salmon...a boquie garni wrapped in a kitchen towel wouldnt even fit in the pan I was poaching in..and its old timers like you who lower stadereda in the kitchen
not only is it not sanitary.....its not procedure .....and lower standards on your testing..not mine..I met many chefs ..ACF and a chef who called himself a teacher...didnt past his bench test in front of me...and I PAST...he is teaching students...and you think its ok...would not want him teaching my child...
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