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|| New York ,Palm Beach Florida/Now Canton Georgia
|Forum Post Count:
||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
why does some Coleslaw turm 'watery'?
chefedb posted in this thread in Food & Cooking 12/28/15 at 6:41am | 37 replies | 14535 views
Simple Alfredo Sauce gone horribly wrong
chefedb posted in this thread in Food & Cooking 12/18/15 at 5:56am | 24 replies | 805 views
Old Style Pastrami
chefedb posted in this thread in Food & Cooking 12/17/15 at 2:07pm | 41 replies | 686 views
Best methods for serving prime rib to order?
chefedb posted in this thread in Professional Chefs 12/17/15 at 6:49am | 5 replies | 254 views
Help... Beef tenderloin/beef wellington-Holiday WOW factor!
chefedb posted in this thread in Food & Cooking 12/17/15 at 6:44am | 41 replies | 541 views
Well done steak?
chefedb posted in this thread in The Late Night Cafe (off-topic) 11/30/15 at 6:28am | 2 replies | 129 views
Rookie At the Bar
chefedb posted in this thread in The Late Night Cafe (off-topic) 11/28/15 at 6:22am | 21 replies | 216 views
chefedb posted in this thread in New User Introductions 11/28/15 at 6:09am | 3 replies | 45 views
Acorn Squash - roasting - cut side down?
chefedb posted in this thread in Food & Cooking 11/28/15 at 6:07am | 8 replies | 112 views
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