- Joined Aug 15, 2015
Hello! I would like to know the Proper way to Cook Fettuccine pasta for a party that will be kept on Warmer till time to serve? I guess I need to know how to keep the Fettuccine from over cooking
How can you seriously charge money for a classic Italian dish called Fettuccine Alfredo bastardized with Cream of Chicken Soup?
Now Buba......play nice.How can you seriously charge money for a classic Italian dish called Fettuccine Alfredo bastardized with Cream of Chicken Soup?
Unless your audience is a bunch of hayseeds that don't know the difference, your dream will be shattered.
You didn't come here for a lecture so this is what I would suggest.
I don't know the whole membership of Chef Talk's back history but do know enuf to tell you most of them (include me there) struggled at some point.
Again I don't know if everyone followed the rules and kept it legal during those struggles but have a funny feeling that most did (again add me in there).
Just because whoever is using your services has been made aware they are buying food from an uninspected, unlicensed kitchen (you really put this in a contract???) does nothing to protect you and your future (OBTW did you know you can loose everything you own if someone sues you?) dreams of having a catering business.
I don't doubt your kitchen is clean and you prolly have some sort of food handlers permit since you provided some sort of medical services at that address but I am pretty sure whatever it is won't fly with your local health department.
Well because her house is as proper as any restaurant and she still has medical licensing, duh bubba.
What the heck is Cramer of Chicken?