xjmrufinix
xjmrufinix's Community Profile
| Location: |
Connecticut, USA |
| Forum Post Count: |
69 |
| Join Date: |
3/16/09 |
| Last Online: |
on 3/7/11 |
| Culinary Experience |
Sous Chef |
| About Me: |
Sous Chef at a Country Club in Southern England. |
| What I do for a living: |
When I'm not trying to track down dishwashers, I cook food. |
xjmrufinix's Recent Activity
Running a Bananas Foster station for 100...advice?
xjmrufinix posted in this thread in Professional Catering 3/5/11 at 7:51pm | 9 replies | 851 views
Costing Fryer Oil?
xjmrufinix posted in this thread in Professional Chefs 3/3/11 at 1:59pm | 12 replies | 1146 views
Mardi Gras Menus
xjmrufinix posted in this thread in Professional Catering 3/2/11 at 6:39pm | 2 replies | 161 views
Who is counting inventory?
xjmrufinix posted in this thread in Professional Chefs 3/2/11 at 7:06am | 9 replies | 493 views
sign of the times?...economic, that is!
xjmrufinix posted in this thread in Professional Chefs 2/28/11 at 4:00pm | 26 replies | 900 views
What other Chefs FEAR the most that won't admit?
xjmrufinix posted in this thread in Professional Chefs 2/28/11 at 10:05am | 10 replies | 725 views
Holding roast chicken question.
xjmrufinix posted in this thread in Professional Chefs 2/23/11 at 5:57pm | 11 replies | 1197 views
coffee - think outside the cup
xjmrufinix posted in this thread in Professional Catering 2/23/11 at 4:09pm | 4 replies | 375 views
ACF - Do the levels matter? Is it needed for certification?
xjmrufinix posted in this thread in Professional Chefs 2/23/11 at 4:02pm | 3 replies | 360 views
i need a chef.
xjmrufinix posted in this thread in Professional Catering 2/22/11 at 7:15am | 17 replies | 1325 views
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