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Recky

Location:

Germany

Forum Post Count:

240

Join Date:

10/15/12

Last Online:

2 days, 21 hours ago

Culinary Experience

Owner/Operator

About Me:

I'm the owner/operator and chef of a small country bistro/restaurant, self-taught with previous experience in catering. This is my first own restaurant; I love the independence and loathe the workload. Nevertheless I'm living my dream, using the countryside as my 'supermarket' and serving what forests, lakes, farms and orchards of the region provide.
www.freistaat-eifel.de

Recky's Recent Activity

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Pepper Mill
Recky posted in this thread in Professional Chefs 1/8/17 at 3:49am | 4 replies | 209 views
Is a diploma mandatory to open a restaurant ?
Recky posted in this thread in Professional Chefs 10/23/16 at 6:58am | 10 replies | 205 views
Executive Chef tips & organization
Recky posted in this thread in Professional Chefs 10/9/16 at 11:36am | 7 replies | 364 views
Best white wine for cooking?
Recky posted in this thread in Professional Chefs 10/9/16 at 11:28am | 6 replies | 266 views
Perfect crackling after reheating pork belly for service? I'm stumped...
Recky posted in this thread in Professional Chefs 4/25/16 at 3:15am | 16 replies | 30464 views
My restaurant - my rules?
Recky posted in this thread in Professional Chefs 3/4/16 at 12:24am | 38 replies | 986 views
Inherited Menus
Recky posted in this thread in Professional Chefs 11/29/15 at 9:50pm | 14 replies | 350 views
Risotto
Recky posted in this thread in Food & Cooking 11/29/15 at 10:21am | 52 replies | 1191 views
Creamy garlic sauce
Recky posted in this thread in Food & Cooking 11/29/15 at 10:10am | 13 replies | 505 views
Can Mashed Potatoes Be Made Ahead and Reheated For Service?
Recky posted in this thread in Food & Cooking 11/22/15 at 3:20am | 11 replies | 374 views

 

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