petemccracken

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  • Pete....you were always a gentleman on this forum and I'm sure you have had a positive influence on many people during your life.The main thing I was impressed with was when someone thought they might be too old to start cooking professionally and you listed your accomplishments throughout the years....you seem to have succeeded at everything you have set your mind to.You will be missed.
    Brad
    Did not know Pete long but during that short amt of time came to respect him as a Chef and trust his opinions on a wide variety of issues (not all of which were food related).
    Farewell Chef Pete Mc Cracken...... I will miss your keen wit as well as your sharp math skills.
    For your family I offer my condolences as well as strength for these next days and weeks and years.
    It's hardest on those left here on Earth, but we must go on, though they will be with us, always.
    A hui hou, until we meet again, Aloha oe kupuna Pete McC, farewell elder
    Farewell Pete we will miss you dearly. Thank you for how much time you invested into ChefTalk and making this one of the best communities around.
    Thank you very much, I appreciate your help, and your bluntness when referring to culinary school. It's good to hear a different voice. Thanks again.
    For pulled sugar. How much sugar in cups do I need and how much water and corn syrup. I need cups and tbsp. or tsp.
    Thanks
    HI, How much sugar does 100mm mean and 50mm water and the rest corn syrup. I don't know what mm's meam.
    Hi,
    Thanks for your message. That's certainly helpful, & makes me feel better about the potential to ask for more. He works from home, as an investor, so as far as I can tell, he can give me a 1099. That's a deal breaker!. I enjoy the work, but I have not been looking at this as a "career", but with that sort of cash potential, maybe I will! I actually had no idea people charged that, but when I compare that to what I pay my servers, sometimes I think I should have just been a professional server. People don't realize the stress we are under, and the planing that goes into making it seamless. I'm sure you can understand after all these years being in the biz. Anyway, glad I found this site. it's been most helpful! Cheers,
    Ali
    P
    Thanks, Pete,
    Quick and good info at "old fashion corn". I won't feel like I don't know what Im talking about.
    Cheers Taj
    Hey Pete....I need a little advice if you could lend it.
    Currently I am a server at a rest. that has been around since the 50's. Alot of patrons and busy most of the time. I've read that just working in this environment is good experience if you are looking to open your own place which I am.....a cafe but choosing to start with a food trailer.



    I am Italian/Sicilian and have been cooking my family recipes for years and I love it. My family and friends love it as well and i love cooking for people. I'm not sure how to start though and what kind of finances I need to have for this. Am I on the right track? or is this a bum idea and just keep it as a friends and family thing??
    to think now this is the norm that an eleven week course is essential for all new chefs in their journey to obtain the certifications required to receive the title of executive chef. will a degree program create that mastery of the skill of culinary arts and what are your view on where a manager level in servsafe can do in relations to employment and pay scale
    thank you chef mccracken that was informative and revealing just what i needed to maintain a path of steady progress. do you think a felone can work in this industry
    I cannot reply on my thread. Not sure why. Your suggestion is something to think about. What do you think of fried cheesecake balls with jalapeno served with raspberry sauce? I loved it but the batter needs a lil work
    Good Evening Chef,I am Kazi from India.How r u ?I am a Italian specialist.Would u like to friendship with me?
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