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    Farm raised vs Big Distributor

    So I'm having a slight conundrum. I take pride in the food we make at the restaurant. We just did a local chef's challenge this past Sunday, 55$, the farm brought us most of the ingredients in a basket(we solely cooked from the basket too!) Chopped style, and we had 2 hours to cook a meal for...
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    Hey all!

    Just joined up, saw this site countless times in researching food, techniques, general knowledge, and figured "Hey, join finally!" Born and raised in the lovely area of Central NY, Syracuse in particular. Family owned a Pizzeria couple years before I was a twinkle in the eye, first born too...
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