Hello Everyone. My name is Keith. I am a culinary professional who studied in Vancouver, B.C. at Dubrulle Culinary Institute. I learned classic French techniques, but now I'm focusing on Italian by going to the new Slow Food school in Italy next year. Afterwards, I want to return to South Florida and work on private yachts while preparing to open my own authentic Italian osteria. Thats me.:bounce: :bounce:
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Recent Reviews
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I love this knife and have used it daily since i got it from a friend about 3 years ago. I also have the 20 inch but im much more comfortable with this one. my only gripe is because the blade is... -
I have learned and made many delicious and delicate recipes. Any recipes here will make your man/men happy -
It is a very handy pastry book however the recipes measurement uses large quantity. This make it difficult for home cook. Nonetheless I enjoy reading and some of the professional techniques I... -
We got this as a wedding gift and used it several times of the years. I have recently been using it quite a lot and have debated replacing it with a new bigger compressor model, but may just... -
I have been waiting for years for a good, reliable and easy to use iperEspresso machine. Now I can have my favorite illy espresso every morning. I highly recommend to get 'capresso froth pro' to...
