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Ask the Chef! Have you ever wondered how to cook a steak like a pro? Ever wondered why restaurant food can be expensive? Why DOES everything taste better with bacon? Do you really need a dozen different knives to be a good cook? Have you ever wanted to ask a professional Chef a question? Well, now is your chance to ask a professional Chef any question you want.


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  #1  
Old 07-15-2014, 07:46 PM
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asavet18 asavet18 is offline
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Default fellow Chefs

Just wondering how many Chef's are on this forum?
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Old 07-15-2014, 10:09 PM
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DarthRam DarthRam is offline
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I have been a Chef for 15 years now.
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Old 07-15-2014, 10:16 PM
PaulMys PaulMys is offline
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I have been a Chef for 15 years now.
And the originator of this thread!
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  #4  
Old 07-16-2014, 12:50 AM
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asavet18 asavet18 is offline
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25 years in the biz for me...did my apprenticeship in classical french and Italian. .. my favorites right now is traditional Spanish tapas and American bbq...
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Old 06-21-2015, 03:20 PM
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Hey guy's! I just joined and I saw this. I started washing dishes at 16 also and have been in the biz until now and I'm 46. Started in fine dining went to a good steak house, contract and for the last 16 been in colleges. In that time I did my culinary schooling.

DarthRam, I started the same kinda thread on another forum, surprising how much a bunch of meat and gearheads actually like this sort of thing lol

Looking forward to looking through some of the stuff on here.
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Old 06-30-2015, 11:50 PM
huntergreen huntergreen is offline
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Quote:
Originally Posted by asavet18 View Post
25 years in the biz for me...did my apprenticeship in classical french and Italian. .. my favorites right now is traditional Spanish tapas and American bbq...
there is a grill section maybe you and others can jump in do some "how to".
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Old 07-01-2015, 08:35 AM
jfreakofkorn jfreakofkorn is offline
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I have been thinking about going to culinary schooling

you can not good wrong w/ it because someone will always want to eat =0)
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Old 07-06-2015, 01:08 PM
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I also started out washing dishes, pots & pans and the huge stock and sauce boilers. then salads then the fryer
and then the broiler, all by the time I was 16 !

I worked for Italian - American fine dining back in the mid west
until I was able to get bonded to get into the Auto business.

I was taught by a very strict and fair Italian lady who opened
the place with her husband in 1928 and at one time the entire
family worked there, I was always grateful to them as if I was
in between dealerships I always had a job and this also accounts
for me sometimes being a tad over weight and being asked to help
and attend a quite few dinner parties
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Old 07-06-2015, 01:41 PM
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After my last post I started thinking about all the fun
I had at that time in my life and thought after almost
a week of stuff off the grill, some Braciola seems to be in order
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