AdamBurgerDavis
AdamBurgerDavis's Community Profile
| Location: |
Ligonier, PA |
| Forum Post Count: |
59 |
| Join Date: |
4/1/12 |
| Last Online: |
3 days, 20 hours ago |
| Culinary Experience |
Line Cook |
| About Me: |
I went to Le Cordon Bleu Pittsburgh and have been in the industry a total of 3 years. I can't imagine doing anything else even in the most stressful moments! |
| What I do for a living: |
I currently work as a fish cook at a prestigious Private Club in Pittsburgh, PA. |
AdamBurgerDavis's Recent Activity
Most used ingredient in your kitchen
AdamBurgerDavis posted in this thread in Professional Chefs 4/8/13 at 11:20pm | 17 replies | 427 views
Am I being bullied or do I just need to harden the hell up?
AdamBurgerDavis posted in this thread in Professional Chefs 3/11/13 at 10:53pm | 49 replies | 1330 views
Can't seem to figure out how to delete threads...
AdamBurgerDavis posted in this thread in Professional Chefs 3/11/13 at 10:48pm | 8 replies | 160 views
Who your Chef role model?
AdamBurgerDavis posted in this thread in Professional Chefs 3/11/13 at 10:46pm | 31 replies | 584 views
Why does Cornflour split a sauce/soup?
AdamBurgerDavis posted in this thread in Professional Chefs 3/9/13 at 11:52pm | 4 replies | 236 views
Cooking risotto on the line
AdamBurgerDavis posted in this thread in Professional Chefs 2/25/13 at 8:03pm | 10 replies | 295 views
chocolate duck
AdamBurgerDavis posted in this thread in Professional Chefs 2/23/13 at 8:43pm | 9 replies | 213 views
Wish me luck ...
AdamBurgerDavis posted in this thread in Professional Chefs 2/21/13 at 9:21pm | 11 replies | 212 views
Best Knives
AdamBurgerDavis posted in this thread in Professional Chefs 2/21/13 at 8:59pm | 37 replies | 2266 views
Got a new job offer. Celebration!
AdamBurgerDavis posted in this thread in Professional Chefs 2/21/13 at 8:46pm | 4 replies | 193 views
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