Separate names with a comma.
New team members are slowly learning... but will get there!
Monter au Beurre-
Scratch or bust!
Baking Fresh CoCoNetes.
Been a long & difficult summer.... do people seriously not want to actually work... no conference & banquet season
Query at kitchenknifeforums also if you haven't already.
I am stupid at cook and I want to learn how to cook
Hey look Adam, what can I say but I'm Sorry, left my regrets and a further explanation on the post also, the moderators obviously let their feelings be known also. Hope you hang around and don't disappear on my account.
Much gratitude for being here. Best wishes to everyone. Cheers!
Need to grow
Good night all chefs...i am happy to became a member in your cheftalk site...thankyou so much all....
Good evening all chefs....i am kamal thapa from gurgaon...i am indian and tandoor chef....
I would be forever grateful if you would share you macaron technique and recipe. I've done it so many different ways; whipped whites and runny whites together, italian. french, etc.. My main problem tends to be that they look great in the oven but they lose their feet as they cool.
I had a great recipe or two in the past and unfortunately they got lost in the pastry shuffle.
Can you pls help me with info about setting up a popcorn or nougat small factory?
thanks...any advise would be a good advise.
Owner and head chef and bottle washer at Ingrams Chili Bowl.
Cajun shrimp thread...I certainly hope he is not cooking at home for a catering.
Very against the law....I'm dealing with this very topic now myself. People don't have a clue
New here trying to get advice from a real chef down to earth
I became a member after reading your article on Japanese knives.
I'm a sharpener at a shop in Chicago that has been in business for over 25 years.
Your article is very accurate.
Private Chef in Monterey CA