chefbillyb's Recent Activity

  1. chefbillyb replied to the thread Breakfast Buffet Garnishes.

    There isn't much you could do with the hot entrees. Chafing dishes and hot wells don't give a lot of options. The only thing I did with...

    Feb 20, 2018 at 3:58 PM
  2. chefbillyb replied to the thread Hello and help with professional courtesy.

    For me in my cooking career I have always told all my cooks, chefs and pantry people to do it my way. If anyone doesn't agree or think...

    Feb 17, 2018 at 9:49 PM
  3. chefbillyb replied to the thread Professional Food Service Trade Show recommendations.

    I always went to the Shows in Washington State, Oregon and California along with a Vending show in Las Vegas. It gave me a lot of...

    Feb 16, 2018 at 8:14 PM
  4. chefbillyb replied to the thread Pricing Suggestions.

    Keywords "The client does not have a very high budget" You need to find out what the budget is and then make the menu around that. I...

    Feb 16, 2018 at 2:49 PM
  5. chefbillyb replied to the thread Huge short ribs bones: bake dry in oven?.

    300 degrees. The reason I do it this way is to protect from drying out the meat. I'm not doing this with short ribs, I normally Braise...

    Feb 15, 2018 at 3:38 PM
  6. chefbillyb replied to the thread Huge short ribs bones: bake dry in oven?.

    there's a reason why it's done pot au feu. I think you need to decide how long to slow cook in order to tenderize. I sometime do ribs in...

    Feb 15, 2018 at 3:25 PM
  7. chefbillyb replied to the thread Make ahead biscuits.

    The only thing to watch is drying out the biscuits reheating in dry heat. You really want to reheat without dry heat hitting the bottom...

    Feb 14, 2018 at 5:44 PM