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Phaedrus

Phaedrus's Community Profile

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615

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22 hours, 38 minutes ago

Culinary Experience

Former Chef

Phaedrus's Recent Activity

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Stones' durability or lifespan in EP sizes?
Phaedrus posted in this thread in Cooking Knives 2/18/12 at 11:19pm | 6 replies | 113 views
New player in the immersion circulator market- $500!
Phaedrus posted in this thread in Cooking Equipment 2/17/12 at 11:12pm | 1 replies | 85 views
How Often Do Chefs Sharpen
Phaedrus posted in this thread in Cooking Equipment 2/9/12 at 2:02am | 11 replies | 176 views
Sujihiki options - thoughts on Moritaka and some others?
Phaedrus posted in this thread in Cooking Knives 2/1/12 at 3:30am | 13 replies | 170 views
Are bob kramers worth the money?
Phaedrus posted in this thread in Professional Chefs Forum 1/29/12 at 9:08pm | 4 replies | 103 views
Quit in a selfish, but mentally necessary, way. Advice needed
Phaedrus posted in this thread in Professional Chefs Forum 1/29/12 at 9:04pm | 7 replies | 169 views
Using Sousvide Cookery
Phaedrus posted in this thread in Professional Chefs Forum 1/26/12 at 11:55pm | 40 replies | 494 views
Knife has lost it's edge?
Phaedrus posted in this thread in Professional Chefs Forum 1/25/12 at 8:42pm | 4 replies | 163 views
Tell us why you don't use the Trading Post
Phaedrus posted in this thread in Announcements 1/22/12 at 3:32am | 30 replies | 383 views
Poaching beef
Phaedrus posted in this thread in Professional Chefs Forum 1/21/12 at 2:37am | 33 replies | 551 views

 

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"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle

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