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chefedbSpecialist

Location:

New York ,Palm Beach Florida/Now Canton Georgia

Forum Post Count:

4998

Join Date:

4/3/10

Last Online:

23 hours, 42 minutes ago

Culinary Experience

Retired Chef

About Me:

Retired ,Former Instructor Culinary Arts. NYC Board of Ed.
Been in food business over 55 years Ex Chef largest on premise catering facility in US ,$ volume in excess of 17 Million a year, 10,000 covers weekly
Owner operator Kater King Ltd NYCFormer Chef City Club Palm Beach,Terrace on the Park NYC
.Award Winner Foundation Escoffier 1966.
Specializing Classical Cuisine & Garde Manger
Apprenticeship Program NYC Hotel Asso.
Negresco Hotel Niece /Monte Carlo France
Friars Club NYC.

Interests (Hobbies, favorite activities, etc.):

Food experimenting/chemistry
One of original founders Long.Island.Culinary Asso.
Volunteer 2 Animal Shelters Palm Beach County, Specializing in cat behavior. Fosters Cats ,over 100 a year
Author of a book on KITTEN FOSTERING

What I do for a living:

Retired/
Swims, Works out, helps at animal rescues ,takes care of garden TAKES IT EASY

chefedb's Recent Activity

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Highly qualified but rejected
chefedb posted in this thread in Culinary Externships / Internships Yesterday at 8:07 am | 3 replies | 38 views
debating Bluestar vs. Lacanche range for remodel
chefedb posted in this thread in Cooking Equipment Reviews Yesterday at 7:59 am | 4 replies | 46 views
Fresh Fruit Pies
chefedb posted in this thread in Food & Cooking 7/23/14 at 2:01pm | 9 replies | 285 views
Chopping Large Amounts of Parsley (Pacojet?)
chefedb posted in this thread in Professional Chefs 7/23/14 at 1:58pm | 22 replies | 684 views
Aspiring chef looking for Advice from a chef
chefedb posted in this thread in Professional Chefs 7/22/14 at 8:38am | 5 replies | 147 views
ACF National Convention. Anyone going?
chefedb posted in this thread in Professional Chefs 7/21/14 at 5:55am | 10 replies | 127 views
Soles on my Birkenstocks always smell like Maytag cheese
chefedb posted in this thread in Professional Chefs 7/20/14 at 8:50am | 2 replies | 115 views
How can potatoes sliced so thinly take so long to cook!?
chefedb posted in this thread in Food & Cooking 7/19/14 at 2:38pm | 27 replies | 432 views
What makes a fish sushi grade or sashimi grade?
chefedb posted in this thread in Food & Cooking 7/19/14 at 2:35pm | 42 replies | 73330 views
Remembering Chef and ChefTalk moderator Pete McCracken
chefedb posted in this thread in Announcements 7/19/14 at 2:32pm | 48 replies | 925 views

 

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