ChefTalk.com › Missmeganmouse's profile
|Forum Post Count:
||I'm a history nut, recent grad from NWCAV and 20 yearold line cook
I want to be a pastry chef when I grow up.
|Interests (Hobbies, favorite activities, etc.):
||I like to bake pies, host Dinner Parties/Provide good food for my drunken friends at 3am, read books, and Blog. I have cats some times they hang out with me while I watch old movies.
The Fruits of my labor: http://therestau-rant.tumblr.com/
|What I do for a living:
|| I line cook, I'm still trying to find that perfect job that really jump starts your career. I miss hotel life more than neutered dogs miss their balls
Missmeganmouse's Recent Activity
A cook at my old job said to me as a joke "the city is going to eat you alive." Its just killing me slowly.
Missmeganmouse posted in this thread in Professional Chefs 2/15/11 at 10:37pm | 10 replies | 1860 views
updated their location 2/15/11 at 10:34pm
How to Get a Pastry Cook Job with Limited Experience?
Missmeganmouse posted in this thread in Professional Pastry Chefs 2/15/11 at 10:06pm | 2 replies | 1005 views
Best way to break into pastry?
Missmeganmouse posted in this thread in Professional Pastry Chefs 5/13/10 at 2:09am | 0 replies | 326 views
Missmeganmouse posted in this thread in Professional Chefs 4/29/10 at 1:28am | 75 replies | 15251 views
At what point do you start refusing to obey an order?
Missmeganmouse posted in this thread in Professional Chefs 4/5/10 at 2:39am | 15 replies | 1025 views
how many do you have for easter brunch???
Missmeganmouse posted in this thread in Professional Chefs 4/5/10 at 2:15am | 5 replies | 479 views
Does any one know of a place to apprentice/take classes doing Sugar work
Missmeganmouse posted in this thread in General Culinary School Discussions 4/2/10 at 12:23pm | 2 replies | 311 views
Are wostof's a waste of money
Missmeganmouse posted in this thread in Cooking Knife Reviews 4/1/10 at 11:53pm | 17 replies | 1907 views
hi,everybody ,i'm jasmine,Do you like drinking tea?
Missmeganmouse posted in this thread in General Culinary School Discussions 4/1/10 at 7:44pm | 8 replies | 745 views
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