or Connect
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › okay girls, lets rumble!
New Posts  All Forums:Forum Nav:

okay girls, lets rumble! - Page 2  

post #31 of 123

Time for another.

 

 

Cristal

 

To you,

BDL

What were we talking about?
 
http://www.cookfoodgood.com
What were we talking about?
 
http://www.cookfoodgood.com
post #32 of 123

Well Joey there's a huge shortage of upcoming chefs. Males and females alike. They are the techy generation. They want to make money fast and do not want to do the grunt work we did when we started out. Becoming a chef takes long hours and tons of practical work for low pay in the starting stage.The children of today are going for the fast buck. They are smart ,well educated and can do a calculus exam while texting and listening to their Ipod. I am at the tail end of the baby boomer generation and I can tell you we are hard workers.....nothing came fast we worked hard for the almighty dollar!

 

The boomers are the largest market group right now we should gear all our marketing resources towards that segment.

 

My feet are firmly planted in mid air
My feet are firmly planted in mid air
post #33 of 123

BDL ....wonderfull timing

 

Cristal ...what a charmer

 

thank-you

 

Gypsy

My feet are firmly planted in mid air
My feet are firmly planted in mid air
post #34 of 123
Thread Starter 

thanks gypsy,

my rant was a rhetorical one really, and one to let off steam...while realizing that this generation is just following the money, i just want to know 'who the hell is gonna be cooking our food?' this cowgirl is heading to the barn in a few years. i've got 8, maybe 10 years(hopefully) left before someone puts a net over me and drags me out of the kitchen..but then again, look at julie and jacques...just seems so bleak to think of your cozy little corner restaurant being taken over by the star_ucks conglomorate and all our restaurants will be 'formula' restaurants.. ihop, dennys, chili's etc..eew, that just gives me the willys! there won't be any small indie places, cuz if we have to pay higher wages to the chefs, which we most certainy should, the cost will be passed down to the customer, resulting in higher prices, which they may not want to pay...might just have to find a little palapa in mexico...i have a friend(female) chef/owner of a restaurant in town coming in for dinner tonight, which always makes me a bit nervous, but hopefully i will have a chance to get her twist on things..she's pretty savvy and smart....okay,rant done...i need a cup a joe.....anyone besides me and gypsy want to chime in? hope your day is good to you...

joey

to the gentleman chef,bdl....again with sssthanks!...i swear,(scarlett ohara accent required), if i didn't know better chef, i'd think you're tryin to get us ladies a little tipsy...hiccup, hiccup...cheers!

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

post #35 of 123


 

Quote:

my dog just rolled in bear poop and i gotta go wash her down..just what i wanna do at this hour after a long tough night, but you rural(?)canadian girls are most probably use to it.....ending here with a thanks for keeping the thread , and well wishes to you all, chefs...gotta go... smell is really, really bad..oh, if you have doggies at home i make my own dog biscuits and frozen treats.these are treats so good, healthy and people friendly, i swear your dog will clean your house, water your garden, wash your car , and make your bed for you...killing the husband is extra though! (its a joke)


Well we don't live anywhere near an area that's popluated by bears but we do live right at the westernmost tip of Lake Ontario (it's a 5 min or so) walk from my house.  The City of Hamilton redeveloped the west Harbour with beautiful park (Bayfront Park) and it's a great place to walk your dog but.. beware of what the dog rolls in because in those bushes there may be fish that jumped a bit too far out of the water or a host of other smelly things and more than once we've returned from a walk there with our dog aka el stinko and had to bathe her in the backyard.  I feel your pain on the bear poop though.. not fun to have to wash a stinky dog down when you really just want to go to bed. 

 

I'm interested in your doggie treats... what kind of goodies do you make for your pooch?  

OK ... where am I going?.. and WHY am I in this handbasket??
OK ... where am I going?.. and WHY am I in this handbasket??
post #36 of 123


 

Quote:
Originally Posted by durangojo View Post

so speaking of women in professional kitchens, whenever i pick up a trade mag or rag, i notice to my chagrin that in all of the group photos, award or 'top chef' mentions, the ratio of male to female is at least 5 to 1, maybe more. makes me wonder why women are no longer choosing this profession...money? hours? dedication? perhaps its different in canada or europe where the  so called 'male dominated' kitchen is still heavily embedded. (at least in europe)...here, i thought we had evolved somewhat, but perhaps am wrong. ....what gives here?  where are the womenfolk? have they all become t.v personalities wearing cute little clothes, in their cute, fake little kitchens, making cute little food for money and ratings? aargh, gag me....is this a sign of the times? and more importantly, why is it a sign and what is it to become of it? i know there are some really smart, really talented, and really dedicated women out there running kitchens...we just don't hear enough about them or from them....hopefully they are too busy making food and running kitchens to give interviews...we really need to celebrate these women who have given or give us a leg up..we need them in our kitchens doing the work, making the food, teaching , and making a difference...what positive difference do you make in your kitchen?...when i had my restaurant at the ski resort a few years back, we were open 7 days a week for lunch and dinner...35 employees..as chef/kitchen manager, i always tried to seek out any interested female kitchen staff..in five years i found 3...i love the balance and interaction of a coed kitchen, but the girls were tough to find....one huge imbalance  was the money differential between the boh and foh...foh made 2x the amount  of $ in less hours..they didn't get dirty, burned, sweaty, have to take out the garbage, or pick up the mats...maybe its that simple really...money....ca ching, ca ching! my policy was for both the waitstaff and the bartenders to tip out the kitchen.....at 200 to 300 fast paced, but not fast food lunches a day, the tips were pretty darn good.... fair is fair.... good day all

joey

 

Well look at how the media portrays things too.  If the average tv watcher takes the current season of HK as what it's like out there they'd get the impression that women suck and men rule.  That isn't true at all but it sells ratings.  I think the general public still sees the chef alot of the time as a male and there isn't much we can do about it.  I had a potenital hire come in for an interview and he was actually taken aback that the AKM is female and honestly didn't take me seriously during the interview.  I didn't hire him.. he would have been trouble and I saw that in him just with his attitude.  I've always been tipped out in the kitchen.. at the cafe it was equal with the servers as alot of the time I'd run their food, take orders or bus their tables if I wasn't busy and they were.  Where I am now we get 3% so it works out to an extra dollar or so an hour...since becoming AKM and going full time my tipout has never been less than $100 if I've worked a full week but if I take time off, of course it's less as it's based on hours worked. 

OK ... where am I going?.. and WHY am I in this handbasket??
OK ... where am I going?.. and WHY am I in this handbasket??
post #37 of 123

BDL... thank you very much!

OK ... where am I going?.. and WHY am I in this handbasket??
OK ... where am I going?.. and WHY am I in this handbasket??
post #38 of 123

Hey Jo, if it's any consolation, my dream is to run a tiny take-out place housed with former gastro cooks with the goal of providing food  fresh as possible for cheap as possible - really good food for the masses. It's a long way coming, but if I ever manage to get it off the ground, I'll send you word. :) Also, I'm a girl, if the avatar didn't tip you off. And I'm also part of the techy generation - gen Y?. 

 

Right now I'm feeling kind of low because I keep trying to find a kitchen to work in that'll do more than pay than bills - where I'm learning to make and prepare beautiful food instead of trying to do the best work I can with what I'm given, which sometimes has been wretched. But anyways, I realize that I have a long road to travel for this career, and the low page is stressing me at this point, but in the end, I love it, and I'd rather be paid a reasonable amount for doing work I love than a ton of cash for a university job that I'm not passionate for.

 

Cheers

Sosa

post #39 of 123


 

Quote:
Originally Posted by gypsy2727 View Post

Well Joey there's a huge shortage of upcoming chefs. Males and females alike. They are the techy generation. They want to make money fast and do not want to do the grunt work we did when we started out. Becoming a chef takes long hours and tons of practical work for low pay in the starting stage.The children of today are going for the fast buck. They are smart ,well educated and can do a calculus exam while texting and listening to their Ipod. I am at the tail end of the baby boomer generation and I can tell you we are hard workers.....nothing came fast we worked hard for the almighty dollar!

 

The boomers are the largest market group right now we should gear all our marketing resources towards that segment.

 


I'm in the generation that was after the boomers but before whatever the kids born in the seventies were called (I was born in Canada's centennial year) Kids of today believe that they can go to XYZ school, drop a ton of cash and walk out an exec chef and they won't settle for anything less. Unfortunately that's not the case and I'm sure reality hits when they get out into the real world.  The top job in any business comes with experience and new grads have to work their way up.  It's too bad the younger generation for the most part (there definitely are exceptions and I've met and had the pleasure of working with a few exceptions) feel that they are entitled to the best because all of their lives they have been told they can expect that. 

OK ... where am I going?.. and WHY am I in this handbasket??
OK ... where am I going?.. and WHY am I in this handbasket??
post #40 of 123

Joey you have more experience in this business than me (second career here) but we share the same work ethic and it does scare me when I see what walks through the door for interviews sometimes.  Best one yet (and I think I posted about this) .. buddy does not do closing duties, side jobs or prep, he cooks... WTF is that???  Is he a celebrity or something... come on... that is just crackers. 

 

I had to take my older one to ER on Thursday ...he's fine.. it was a false alarm and sometimes brain tumor survivors get headaches that aren't scary but with his history better safe than sorry.  I left work to pick him up and take him to ER and I didn't bother changing into street clothes as I was more concered with getting to him.  Once I saw him I knew the summer school teachers overreacted but in their defense they don't know him and don't know what his normal is so it was fine.  OMG If I had a dollar for every time someone asked me  "are you a chef" when they saw what I was wearing I swear I could take a day or two off, it was that frequent!!  Hmm.. chef jacket, baggy pants, clogs.. is that a fashion statement???  They were actually in awe that I am a chef and I also have a special needs kid...  Hmm... last I checked we were people too! 

OK ... where am I going?.. and WHY am I in this handbasket??
OK ... where am I going?.. and WHY am I in this handbasket??
post #41 of 123

Hey Leeniek, Buddy would be closing every night in my kitchen, until he came into my office and said, I love to close Chef, thanks for teaching me......No slackers in the kitchen, I learned early in this career, if you pull you weigh, you get respect...............Chef BillyB

       P.S. I didn't know you had a special needs child, I did know you show heart and soul in all of your posts, so being a Special Mom doesn't surprise me.

post #42 of 123
Thread Starter 

leeniak, i will share with you and anyone else who is interested in the dog treats..."greta's biscotti and frosty paws..all people friendly food and your doggie, your bestest buddy  will just love you even more, if that's possible...will be back monday to share..long day today, even longer tomorrow, but have my 'fetal' monday coming up on, well monday! you girls rock, i gotta just  tell you all that...thanks once again for participating..night night all..i'm pooped

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

post #43 of 123

Well Bill.. buddy didn't even get an interview.  As soon as I heard what his former KM had to say about him (he worked at another location of our chain) I wrote a big NO on the top of his resume and noted what I was told on the back.  For me.. opening or closing I'm fine with but I have to say the 3am wakeup time for opening is not fun at my age! 

 

Interestingly enough I worked with special needs kids before I had my own... I had no idea that fourteen years into motherhood I'd be accessing community resources etc to help with my son's recovery but that experience did help me when I had to be the advocate for him. 

OK ... where am I going?.. and WHY am I in this handbasket??
OK ... where am I going?.. and WHY am I in this handbasket??
post #44 of 123

Thanks, joey!  Hope you made it ok through today... my day was interesting.  I arrived at work half an hour early to get a jump on making soups for the next two days (i'm off) and I knew that I could have them to the point that I could get another cook to finish them for me in about an hour and a half.  Well.. the place was flooded when I got there. We've had alot of heavy rain in the last few days and.. the place has a flat roof and a stingy landlord so... the roof leaked right over two of the stations in the kitchen.  Needless to say I started half an hour early but I wasn't making soup... I was helping clean up the mess.  We did manage to open at 10am with a modified menu and we ran all day on the modified menu.  That was a blessing for me as I was able to get the soups done with little help. 

OK ... where am I going?.. and WHY am I in this handbasket??
OK ... where am I going?.. and WHY am I in this handbasket??
post #45 of 123
Thread Starter 

good day ladies,

hope all is well in your worlds and that your day is going well. had a bit of a rough and tumble weekend, but am 'back in the saddle' today. friends that pass away too soon with so much suffering is just so incredibly sad and hard. however, what it does remind me over and over again, is to enjoy this life...life is fragile and so are we...and i become even more intent in making a difference...somehow....better get busy, eh?

sosa girl, where are you on the planet? you sound like a city girl, where you should atleast have more job opportunities, than being, let's say,in kansas. its a good time now that summer is here to job jump..owners are hiring more as business picks up for the season. you may not find the perfect job, if that even exists, but you will most likely find a better job - one that you can contribute to. your job is to make yourself indispensible once in and with your energy and passion, that won't be hard! good luck with the future plans of good food cheap...its a tough nut to sell really good healthy food cheap...food is already tough to make a profit on. not only is the beginning product expensive, but then there is rent, insurance, payroll, taxes, electricity plus, plus plus a million more little expenses that can add up to some hefty amounts....now, if you could go mobile, that might be a sweet way to go. it's actually what i want to do..."streetfood"...who doesn't love it? i wanna go caribbean...lots of jerk spice and mango! you'll get where you want, don't worry..you got the moxie it takes...hopefully the talent to back it all up.... money(salaries) in the food industry will never be on par with the IT's or the 9 to 5ers, but thats okay...if it were easy, everyone would want to do it!!!!

part two: dog treat recipes

a few years back i had it in my head to become a 'dog chef'..thought dogs would be better customers as they would never complain and it would be really fun.. my husband said my talents would be wasted and in the end i guess i would rather sell a $32 dollar filet than a $2 dollar dog biscuit. i started thinking how many dog biscuits would i need to make to pay the rent...every month...yikes!! now i just make them for my friends, which is just fine...woof, woof!

 

'FROSTY PAWS'

1 QT, VANILLA OR PLAIN YOGURT

2 TBL HONEY

2 TBL PEANUT BUTTER

1 MASHED RIPE BANANA

PROCESS BANANA IN FP, THEN ADD YOGURT, HONEY AND P'NUT BUTTER..PROCESS TIL SMOOTH AND POUR INTO CUPS AND FREEZE..I USE A PAPER 'NUT' CUP..GIVE THEM TO FIDO IN THE CUP AND ENJOY THE FUN.

(nut cups are in the party section )

 

GRETA'S BISCOTTI (PEANUT BUTTER)

2 1/2 CUPS FLOUR

1/2 CUP OIL

1/2 TO 3/4 CUP WATER

1/2 CUP HONEY

1/2 CUP PEANUT BUTTER

1/2 CUP QUICK OATS

COMBINE ALL INGREDIENTS EXCEPT WATER...MIX ON LOW..ADD 1/2 CUP WATER AND KNEAD TIL BALL FORMS, ADDING WATER IF NEEDED. ROLL DOUGH OUT ON FLOURED SURFACE AND CUT INTO SHAPES(I USE SMALL HEARTS AND STARS), OR CUT INTO SQUARES. BAKE AT 350 ON UNGREASED PAN FOR 20 MINUTES, THEN TURN OFF OVEN AND LET BISCOTTI COOL FOR ANOTHER 40 MINUTES... I CHECK ON THEM AND PUT THE PAN ON THE TOP OVEN RACK, JUST TO INSURE THEY DON'T BURN...SOMETIMES I KEEP THE DOOR AJAR AS WELL, BUT ONLY IF GRETA IS OUTSIDE! I DIVIDE THE DOUGH INTO THIRDS, FREEZE 2 AND ROLL OUT ONE...USING THE TINY CUTTERS, ITS ENOUGH WORK ALREADY

i named these 'greta's biscottis because my husband ate a whole tin thinking they cookies...seems the stars and heart shapes didn't faze him...men, you can't live with em and yo can't delete em!

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

post #46 of 123

Girl... those are dog and husband treats!  Ain't nothing in their I wouldn't eat and I bet that wasn't his last one ...

"Life is what happens to us while we are making other plans."
Allen Saunders, 1957.
"Life is what happens to us while we are making other plans."
Allen Saunders, 1957.
post #47 of 123

thanks for sharing the recipes, Joey!  Honestly I would eat Greta's biscotti too... it looks yummy!  I'm not off again until next Tuesday so I'm going to have to wait until then to give them a try.  I've made dog treats for Keisha (my doggie) before and she did seem to like them. 

 

I'm sorry you had to go through the pain of losing a friend too soon and I really don't think it's easy at any age.  It does definitely remind us of how fragile life is and how things  can change in a heartbeat.

OK ... where am I going?.. and WHY am I in this handbasket??
OK ... where am I going?.. and WHY am I in this handbasket??
post #48 of 123
Thread Starter 

leeniak, just wanted to add that if you can't find containers for the frosty paws, ice cube trays work, although not as much fun for the dogs...when i was seriously contemplating becoming a dog chef, i did learn that one of the best things you can feed your dog once a week, is sardines..great for skin, coat and heart..just like omega 3's for us 2 leggers...when i cut salmoin for the restaurant, i save the wonderful fatty belly meat and poach it for greta....don't know if you have that opportunity at your place..what type of restaurant is it? casual? fast? high end?..whats on the menu?  have a slew of other dog dishes that i would be most happy to pm...'slobber dog stew', 'mutts nutts', coonhound happy cake(chicken livers), sweet puppy breath bake(think bananas, cinnamon and honey)...

this one's for all...who(chefs) are your present day influences? what is your cooking style, and how has your style evolved or changed. thanks all..hope your day is a good one

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

post #49 of 123

Joey, what kind of dog is Greta?  Keisha is a Siberian Husky.. here's a picture of her enjoying her doghouse

 

 

16838_431091300007_664070007_10465145_1860714_n.jpg

 

 

I don't have the access to fresh salmon you have.  I'm at an all day breakfast place and while we do have smoked salmon on the menu it comes in already smoked so I miss out on the fatty cuts.  I'd say we're casual breakfast dining with the average meal being around $10-$15.  On the menu is eggs, omelettes (lots of variety in the omelettes), crepes... filled crepes, plain crepes, crepeomelettes, bobby buttons (kind of a quesidilla with an omellette inside is how I describe that one), panini crepes, salads, tuna and chicken melts, egg salad sandwiches, fruit plates, waffles, pancakes, blueberry pancakes, blueberry crepes, eggs benetict, poached eggs with fruit.. it goes on and on.  It's a chain so you can check it out at www.chezcora.com.  The website isn't the best and it doesn't show the half of what we serve but it at least will give you an idea. 

 

I'd love your doggie recipes so please feel free to PM me.. and as for your other questions I have to answer later as the two legged kids are hungry!

 

OK ... where am I going?.. and WHY am I in this handbasket??
OK ... where am I going?.. and WHY am I in this handbasket??
post #50 of 123

58320.jpg

 

First the good news.  Every one of you grande dames gets her very own bottle.

 

Now the bad.  The doggie pictures are coming out.  Last round.

 

BDL

 

What were we talking about?
 
http://www.cookfoodgood.com
What were we talking about?
 
http://www.cookfoodgood.com
post #51 of 123
Thread Starter 

bdl, 

you da man!...will have to save my dame for another day...i'm hung over like a twenty year old today...ooochy!

ok, no more doggie swaps online, promise...don't know what we did to deserve such a gentleman caller, but cheers!

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

post #52 of 123

This is my new addition to the family. His name is Thunder and he is very interested in my birds...Buddy and Holly.

Got any good  Cat treat recipes to keep Thunder away from my  frantic birds.... Joey?   BTW ..Love the dog treat recipes.....sounds like a good man treat too...lol

 

Thank-you BDL I dipped into La Dame and look what happened ..a cat pic came out!...I am cut off!!!!!!

 

 

 

 

 

 

096.JPG

My feet are firmly planted in mid air
My feet are firmly planted in mid air
post #53 of 123

Congrats, Gypsy!  I bet the birds are less than impressed with their new housemate.  I'm sure there have to be cat treat recipes somewhere out there.

 

Sorry for your hangover, Joey.. hope you're feeling better now.

 

Thanks for the dame, BDL! 

 

So..in Canda this is a long weekend... are you Canadian girls working it or are you lucky to be off?  I'm working it and I agreed to come in on Monday (even though it's my regular day off) just so the kitchen is covered in the event we get busy.  I'm not expecting it to be too busy but I have been wrong before...

OK ... where am I going?.. and WHY am I in this handbasket??
OK ... where am I going?.. and WHY am I in this handbasket??
post #54 of 123

Thanks Leeniak...he's a real handefull...just like another child! I think we'll have to hang the cage before the birds go into cardiac arrest.

 

BTW your pup is awsome...huskys are great. We had one years ago named Puck.(my son the hockey inthusist named him)..he had one blue eye and one brown eye!

 

Hope ya feel better sista Jo ...I know how those days can go!

 

This Canadian girl is house bound and determined to get stuff done around hear..my garden is full of weeds and I have a ton of papers sitting on the dining room table that I have been doing an excellent job of ignoring ...so that's my exciting weekend! My neighbourhood is like tumble weed town ...everyone packed up and drove out Thursday and Friday...although I don't know why it's so cool up here on the lake...just me and the cottagers around here right now.

Hey Leeniak you'll get time and a half for Monday!

 

Take it easy

 

Gypsy

My feet are firmly planted in mid air
My feet are firmly planted in mid air
post #55 of 123
Thread Starter 

gypsy,

 sorry, no cat treat recipes...i don't have any cats...they're not fun on hikes, don't guard the house, don't carry anything. don't fetch, and definately don't swim...what's the point?..plus i'm allergic as hell

joey

 hey girls, on a serious note, no answers back on any present day professional influences...male or female...

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

post #56 of 123

Well thanks anyway....I thought you might be starting a pet food company. I didn't realize it was dogs exclusive. I happen to be a dog and cat and bird and fish and rabbit lover ....horses too! I Anyhow it's funny you say cat's cannot hike but my Chaos who we think was a dog in his previous life... Hikes! They do all the things you stated above ya just don't know about them cause your allergic ...so sad to hear that.

 

My # 1 influence ....my mom

My feet are firmly planted in mid air
My feet are firmly planted in mid air
post #57 of 123

Nope, no time an a half for me.  The Civic Holiday isn't a paid one in Ontario.  I think there are a couple of other provinces that aren't paid for it either. 

 

My biggest influence... I'm not sure on that one.  I've always loved cooking and it just seemed like the right  thing for me for a second career.  

OK ... where am I going?.. and WHY am I in this handbasket??
OK ... where am I going?.. and WHY am I in this handbasket??
post #58 of 123
Thread Starter 

gypsy,

sorry about the misunderstanding about the pet treats...i make dog treats and i bottle/sell my own label salad dressings...not  time for much else with working like a donkey..or would that be an ass? i'm a total lover of all creatures, great and small...just so allergic to cats, i'd have to be hospitalized if inhabiting the same room....so sorry, no cat food treats..but i can imagine a can of sardines would get you a few purrs....whatever holiday you girls are having, have a good one...didn't realize that canada had to pay time and a half...thought that was a us govt thing..by the by,how do your wages compare with ours? good day all...cheers!!!

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

post #59 of 123
Quote:
Originally Posted by durangojo View Post
...didn't realize that canada had to pay time and a half...thought that was a us govt thing...

joey

A little OT, forgive me...

 

Interesting "background" on the whole "time and one half" for overtime, did you realize that the concept was originally fostered to increase employment by making "long hours" so expensive for employers that they would hire additional employees. In other words, an "economic incentive" to hire more people!

 

It worked pretty well prior to payroll benefits (Social Security, MediCare, Unemployment, Disability, Workers Comp, health insurance) being added to the pay package BUT excluded from the overtime calculation.

 

As a result, one of those "unintended consequences", the "economic incentive" to hire more employees has been watered down to the point where it seems to be less expensive to pay the overtime premium rather than hire more people.
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
post #60 of 123

[Deleted my response to Pete's post -- this thread is the wrong place to take up the issue]

 

Domaine_de_Canton_Ginger_Liqueur.JPG

 

My apologies,

BDL


Edited by boar_d_laze - 8/1/10 at 10:02pm
What were we talking about?
 
http://www.cookfoodgood.com
What were we talking about?
 
http://www.cookfoodgood.com
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs
This thread is locked  
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › okay girls, lets rumble!