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Posted at January 27, 2011, 10:55 pm: Hello to everyone I'm new and hope to share and learn alot more about this biness and the crazy people who work it...It's fun and so rewarding but a hard job. I currently work in a fine dining restaurant. It was created about 15 yrs ago by a very good friend. And I worked there the first 8 yrs it was opened then left and came back about 2 months ago..It's amazing I could still prep the menu with my eyes closed..had to get the kinks out for the first couple of weeks but it's like being home. Going to change a few things on the menu and update some thing but it's been alot of fun new owners and all new staff...So far it's been a laugh a minute. We have hired a great staff and some good young ones They make me crazy but they are so funny. And that's what makes it worth it all, teaching them and watching them cook food and then can't cook a frozen pizza when they go home..I still have alot to learn and love seafood ideas since we certainly get alot of it fresh. Salmon is my choice this week if anyone has a good receipe they would like to share I would love to hear it. Thanks Shelley Original of the message was taken from http://www.cheftalk.com/forums/ Replies:I've had the most "ewwwwwwws and aaahhhhhhs" from poached sa...Other Topics of Chef Talk:My DilemaChinese Chocolate Dragon Mold Lost Italian Market and bakery in Chicago Who owns the recipe? Any one else from Australia brisket in a roaster? Malt flour or fungal amilase for bread flour First Timer Should I take up Fundamentals in Culinary Arts? Pressure Cooker Cooking Hi, I should introduce myself Professional Chocolate Certification please.... Puff pastry Blooming Onion Help with Small Foods for this Saturday I am new here Eggfree pancakes Natural Food Colors HELP: Need to find applejack fast... Old Blodgett 1/2 conv oven door problem Any hints for keeping your coats clean? Hello from Temecula Ca cake mix Commander's Palace reopens! Old Bay Need Some Pointers for Searing Foie Gras Panic attack... Zagat Rating Hello to everyboby suzieq Electromagnetic fields from Dual Fuel Ranges? Large batch of brownies Glassware for an event Happy Birthday Cape Chef! Edible Communities Recomendation Stove with broiler and convection oven Foam sauce/char-grilled edible flowers new guy Help needed! One item and one item only! Newbie from Charleston restaurants in Louisville, KY Stuffed Roulade Gourmet Magazine new chef on the scene cake recipe for special diet? New guy here... |