ChefTalk.com › ED BUCHANAN's profile
||CANTON GEORGIA was Palm Beach Florida,New York City
|Forum Post Count:
||12 hours, 48 minutes ago
||PRO CHEF(Retired) With over 50 years of culinary experience
Award Winner Philantrophic Les Amis Escoffier(1962 NYC)
Apprentice Program NYC Hotel Ass., and Negresco Hotel. Nice, France.
|Interests (Hobbies, favorite activities, etc.):
||COOKING, COMPUTER GARDENING, FOOD CHEMISTRY
STOCK MARKET,HOME IMPROVEMENT, Kitten and Cat behavior
Author of book on How to foster and adopt cats and kittens.
|What I do for a living:
||EX. CHEF/FORMER CHEF INSTRUCTOR N.Y.C. BOARD OF ED. iNSTRUCTOR CULINARY ARTS , NY INSTITUTE DIETETICS
EX.Chef Terrace on the Park N.Y largest multi room social catering facility in U.S.r
OWNER KATER KING LTD NYC..
ED BUCHANAN's Recent Activity
How do I cook food so it tastes good days later when it's reheated with a microwave?
ED BUCHANAN posted in this thread in Food & Cooking Yesterday at 2:30 pm | 12 replies | 127 views
thawing/storing frozen haddock fillets
ED BUCHANAN posted in this thread in Professional Chefs Yesterday at 2:28 pm | 5 replies | 36 views
Keep unused breadcrumbs from a batch used to make fried chicken?
ED BUCHANAN posted in this thread in Food & Cooking 9/3/15 at 11:46am | 41 replies | 405 views
Have any of you seen this before?
ED BUCHANAN posted in this thread in Food & Cooking 9/3/15 at 11:44am | 15 replies | 181 views
Trying to start an at home catering Buisiness.Help!!!!!!!!!
ED BUCHANAN posted in this thread in Professional Catering 9/3/15 at 6:22am | 27 replies | 808 views
Using soda pop straight from the can as an ingredient
ED BUCHANAN posted in this thread in Food & Cooking 9/3/15 at 6:15am | 29 replies | 282 views
Would cheese go well with roasted peppers and eggplant?
ED BUCHANAN posted in this thread in Food & Cooking 8/31/15 at 5:52am | 14 replies | 146 views
Cruise Ship Kitchen (video)
ED BUCHANAN posted in this thread in Food & Cooking 8/31/15 at 5:50am | 7 replies | 164 views
Amusing Garde Manger
ED BUCHANAN posted in this thread in Professional Chefs 8/30/15 at 2:14pm | 4 replies | 210 views
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