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perfection

Forum Post Count:

22

Join Date:

8/17/07

Last Online:

on 3/11/14

Culinary Experience

Culinary Instructor

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does the practice of debearding apply to shucked oysters too?
perfection posted in this thread in Food & Cooking 2/20/14 at 8:09pm | 14 replies | 290 views
are eggs "sur la plat", "shirred eggs" and "eggs en cocotte" the same?
perfection posted in this thread in Food & Cooking 10/14/13 at 1:03am | 4 replies | 341 views
ramekin and cocotte - are they different
perfection posted in this thread in Food & Cooking 9/8/13 at 7:32am | 1 replies | 707 views
how do you refer to an order placed for instant and immediate pick-up
perfection posted in this thread in Professional Catering 4/13/13 at 12:09pm | 3 replies | 160 views
What exactly is "PARFAIT CREAM" - its uses and standard recipe please
perfection posted in this thread in Pastries & Baking 1/7/12 at 9:52pm | 3 replies | 2076 views
what is sapo sauce (what are iyts ingredients)
perfection posted in this thread in Food & Cooking 4/3/11 at 9:38pm | 2 replies | 2115 views
What is the wave method of service in banquets
perfection posted in this thread in Professional Catering 5/5/10 at 9:12pm | 16 replies | 4288 views
Is a minute steak cokked by the degree of doneness?
perfection posted in this thread in Food & Cooking 7/18/09 at 12:37am | 3 replies | 370 views
What is meant by verge of a plate
perfection posted in this thread in General Culinary School Discussions 3/20/08 at 10:52pm | 1 replies | 984 views

 

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