This appears to be the identical product that we've bought here in Canada under the brand name Of Greblon Cool Kitchen Green Cusine.
We've been so pleased with this fry pan that we now have...
I made the Browned butter recipe, the Honey Madeleines recipe, and the Dark Rum Financiers recipe. They all turned out wonderful - even for a first time French baker like me. A few more details...
This beautiful cookbook is divided into two main sections: The Savories and The Sweets. With such a great selection of recipes in this book everyone should be able to find something that awakens...
As a former chef, I am always interested in reading “behind the scenes” books about the restaurant world so I was excited to receive Scott Haas’s new book, “Back of the House: The Secret Life of...
Come in, We’re Closed
Christine Carroll & Jody Eddy
Reviewed by Jim Berman
There are few cooks, if any, which do not tire of the food served in their own places. For one reason...
Hi i am just wandering what poeples thoughts are on joining the navy as a chef ive been working in restaurants mostly cold larder and kitchen hand practically since leaving school always had a big interest in food but only did something about it this year by enrolling in a 42 week culinary arts plus city n guilds diploma obviously navy food is not going to be like michelin star standard but i guess it could lead anywhere really oh and by the way im 27
any thoughts,ideas,replys would be much appreciated
You should take stock of your own life, and ask yourself, "is this what I want to do with my life for the next several years?" One of my friends said that NAVY, stands for: Never Again Volunteer Yourself! But seriously, do you become motion-sick? Are you claustrophobic? Living quarters aboard ships are usually cramped, and even worse aboard submarines. Hot-bunking is not uncommon. You might be: sougeeing the bulkheads, overheads, passageways, swabbing the decks, chipping, and painting bulkheads, decks, overheads, standing watch, etc., you could be tasked with any number of menial duties not related to cooking, but mainly, life as a sailor. You would be a sailor, primarily, and a cook, secondarily. You would first, see a Recruiter, take the ASVAB, go to MEPS. You would not be joining the Navy as a chef, but as a Recruit, go to Boot Camp at CNIC/NSGL, and then do your AIT at an A School to become: MOS/CS. The Chef in the Galley is called a Chief Steward. Perhaps a Sailor could correct me on these details.
The U.S. Military has really done an excellent job of training their cooks, and some of the best cooks might even have the opportunity to compete on the USACAT. Some of the best Navy cooks might even cook at the Whitehouse, or a foreign embassy. The Navy works in conjunction with the ACF.
Whatever you decide, be committed, and do it. Once you sign the contract, your butt belongs to Uncle Sam[at least, until you receive the DD Form 214]! Good luck.
Edited by TheUnknownCook - 2/9/11 at 4:00pm
Buttercup: You mock my pain! Man in Black: Life is pain, Highness! Anyone who says differently is selling something. -- The Princess Bride Miracle Max: Sonny, true love is the greatest thing, in the world-except for a nice MLT - mutton, lettuce and tomato sandwich, where the mutton is nice and lean...
