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Chefs
Get Reliable chefs information
Name of hat french chefs wear?
Experienced cooks/chefs: Would the Vegetables get done in this?
I just bought a vegetarian cookbook. However I'm a little skeptical of this recipe because it seems like the vegetables wouldn't be cooked all the way because they're just tossed in frozen. What do you think? This was one recipe I'm about to buy groceries for Quick and Easy Vegetable Pie 1 package frozen mixed vegetables 1 can cream of celery soup 2 tablespoons milk cup shredded cheese 8 ounce bag frozen Tater Tots Put vegetables and favorite seasonings in baking dish. Mix soup and milk and pour over vegetables. Sprinkle cheese over vegetables. Place Tater Tots on top of cheese with sides touching. Bake for 25 minutes at 375 degrees until Tots are brown and crisp. Serves 3 to 4.
What kind of Vanilla Extract is the best and is used by most of all chefs and bakers?
Like tahitian, bourbon, mexican or whadever. Just wanna know.
How can i get my chefs whites back to being white?
My chefs whites are getting a bit stained now, i use biological washing powder and put them on a 90 degree wash, but they are still not perfect, any ideas?? UK
Any chefs/cooks out there?
I am starting Culinary school tomorrow and I would like to hear everyone's stories about how they started their culinary career. Talk about anything you want.I actually work at a kitchen in Georgetown, Mass in a restaurant called The Sports Depot as a line cook. I've loved it since day one and I know this is exactly what I want to do. I love the pressure. But the best thing is the customer's compliments.By the way , people. Don't give me your sarcastic remarks. I'm 18 and I know what I wanna do with my life. Just give me your stories and don't tell me that Fine dining is different than frying joints. Anyone with half a brain would know that. Come in, give me your stories, and leave w o any stupid comments. Thank you.
How big are chefs coats supposed to be?
I'm going to be starting my first year at culinary school and I have received my uniform for my cooking class. I'm just wondering if the coat is supposed to be fairly big or is it supposed to be just a little bigger. I really think that I should get a size smaller but I'm not sure. Please help. Thanks
Who are 3 famous Canadian chefs?
List of chefs and recipes?
gm.tv this morning 30.08.10 Bryn's recipe for roast lamb
Why is presentation SO important for chefs?
Ever watch those chef shows where they're trying to impress some high & mighty person judges on a tv show etc who basically nit picks at the food and how it is layed out brilliantly terribly. Why is the presentation THAT important? i can understand obviously not throwing the food in a heap that it looks nice etc on the plate but to literally make it into a visual art like painting when it is going to be eaten seems a bit absurd does it not?
Why do "Super Chefs" feel the need to wear a patch of the American flag on the sleeve of their uniform?
My mom and grandma were excellent chefs, and they never had flags on their aprons. Would a chef from Great Britain wear a British flag patch? Seems kind of silly to me. Miz Lamb Good 'ol redneckin' USA Rally rallly rally Good God Enough already I want to go to Canada where we are still free, and the citizens don't shove their national pride down other's throats
Calling all Chefs/Professional Cooks: When asked "Why should I hire you?", what is your answer?
You know the question is coming, either at the beginning, middle or end of your interview and don't have alot of time to explain why YOU are the most perfect choice............so, how do you " sell yourself" for your next lucky employer? Thanks for answering and have a great Sunday
If the British are so backward in their cooking, howcome we export 'corrective' chef Gordon Ramsey to the US?
I mean you don't see any US chefs come over here and say " what the hell is this disgusting crap? you pig" to British restauranteurs, even though I can think of several who deserve that honour.In fact I get a bit sick and tired of the old wartime jokes about our food, isn't it about time you realised it isn't us that are literally piling our plates with 8 portions of lard?.
As a chef do you want complicated but delicious in terms of texture/taste? Or simple clean and fresh?
I'm learning culinary arts, at some point in my life I had quit a job where I could've learnt quite a bit, and I felt I was at my turning point. I now know I'm willing to do my hardest to learn it. No pain no gain.Do you chefs or anyone who just loves to cook, believe it is better to be simple, clean, and fresh. Or have complicated tastes, texture wise, or just amazing to the palette?
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