ChefTalk.com › chefedb's profile
|| New York ,Palm Beach Florida/Now Canton Georgia
|Forum Post Count:
||22 hours, 10 minutes ago
||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.):
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:
Swims, Works out, helps at animal rescues ,takes care of garden TAKES IT EASY
chefedb's Recent Activity
Shelf Life of Fried Pastries?
chefedb posted in this thread in Professional Pastry Chefs Yesterday at 6:45 am | 11 replies | 93 views
Amateur Chef Magazine
chefedb posted in this thread in Food & Cooking Yesterday at 6:41 am | 17 replies | 855 views
Catering to smaller groups as apposed to larger groups
chefedb posted in this thread in Professional Catering Yesterday at 6:37 am | 4 replies | 70 views
Best mac and cheese recipe
Pass the budder, please.
chefedb posted in this thread in The Late Night Cafe (off-topic) 4/25/15 at 3:57pm | 6 replies | 95 views
Looking for a dry powder mill that will give 10x - 14x
chefedb posted in this thread in Professional Pastry Chefs 4/25/15 at 3:46pm | 6 replies | 38 views
So how bad is your carpal tunnel these days?
chefedb posted in this thread in Professional Chefs 4/24/15 at 7:51am | 8 replies | 128 views
How much should I cook?
chefedb posted in this thread in Professional Catering 4/24/15 at 7:45am | 6 replies | 54 views
Cooking Alaskan Whitefish
chefedb posted in this thread in Food & Cooking 4/23/15 at 1:40pm | 11 replies | 114 views
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