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  1. Poll
  2. Pan Pacific Hotel?
  3. Chefs & Knives: What's Happened?
  4. ACF
  5. Photo shoot!
  6. Menu Writing
  7. You know your working too much when......
  8. Restaurant Planning
  9. What's in your knife kit for work?
  10. Hells Kitchen
  11. A day in the life
  12. Cabrito/Chevron sourcing?
  13. Kitchen Confidential
  14. Industry Perks
  15. Interesting main knife choices
  16. Professional Courtesy
  17. Eating Out vs. the Price of Gas
  18. WooHoo for the knife killer!!
  19. What makes a chef???
  20. Butcher question
  21. Lamb shoulder
  22. Footwear...
  23. duck breast
  24. job searching web site
  25. Foie Gras Battle in Chicago
  26. Anthony Bourdain - Kitchen Confidential
  27. Info on IRoast
  28. What happened?
  29. restaraunt quality fry or saute pans
  30. Opening times and other questions.
  31. Sous vide crackdown in NYC???
  32. Gray markings on china
  33. Pastry Chef Kit
  34. Looking for opinions on Asian sauces
  35. on the move !!!
  36. Wicked
  37. Interview Attire
  38. I got a job!!
  39. I thought that I had a job???
  40. Any Brew-Pub workers here?
  41. Promoted
  42. Why ???!!!!!
  43. On the move too!!
  44. Berkeley Barbecue
  45. Am I a SELLOUT?
  46. Desert Wines
  47. what do you wear in the kitchen?
  48. What beers are you guys/gals drinkin?
  49. Home-use refrigerators the good, the bad?
  50. Odd Coffee
  51. Calf Butchery/Slaughter Class **WARNING: Graphic Content**
  52. Do you have to be a carnivore to be a good cook?
  53. Work history & certifications???
  54. Where to find a caterer? SF/East Bay
  55. butchering supplies
  56. Short Culinary Programs in Europe?
  57. Looks like I'm getting a new gig (sort of)
  58. I got moved to saute
  59. Bloodlines on fish
  60. L.A restaurants
  61. Looking for some Stage time this winter
  62. Is It Too Late For Me?
  63. Budweiser Becomes Belgian Beer!
  64. Napa valley trip
  65. Kitchen pet peeves!
  66. Brew Pub and Pubs in general
  67. Kitchen shoes
  68. some nights i really dislike working in a country club
  69. stage help
  70. My club is putting up some of the best food in the nation
  71. Anyone cooking interesting things in NYC and looking for free labor?
  72. Le cordon bleu schools
  73. What do you look at when a new cook comes in
  74. interviews
  75. Au Pied De Cochon
  76. cassoulet serving dish??
  77. When was ham introduced to Thanksgiving?
  78. Culinary School… What should I expect?
  79. Boka Restaurant, chicago
  80. Shun vs Katana
  81. International Apprenticeship Programs?
  82. eater:la on department of health
  83. The Inn At Little Washington
  84. Mothers DAy
  85. cost of running a restaurant, kyoto vs west.
  86. must have tools???
  87. Chef shoes
  88. New boards for work
  89. How common is this?
  90. Stage
  91. copper river salmon in LA, let me know if anyone is interested.
  92. What am I getting myself into....
  93. Anybody want to hook me up with a place and job for 6 months?
  94. ok, so it looks like i can't stay away from the kitchen too long :p
  95. I went to Ivan Ramen Today
  96. vinoteque :) opening soon!
  97. food sanitation? *yawn* trip to taiwan and pics :p
  98. Cooking and Related Trade Show
  99. I have a dilema
  100. After Hours With Daniel: Providence
  101. Best kitchen supply store in Philly?
  102. Diary of a Foodie
  103. news paper write up
  104. Icc
  105. Seafood Responsibilty and Chefs
  106. Standard Procedure on Serving Food
  107. Its the little things in life sometimes
  108. Water at the Bar
  109. Resume
  110. Hiramasa vs Kampachi
  111. First steps
  112. Flat tops in a home kitchen?
  113. Internship
  114. What kind of dumps do these people work in?
  115. Went for a little stage today
  116. some food from verde
  117. specialty purveyors
  118. burns
  119. 50 in the book tonight, no chef, no cooks!
  120. First day running things without the chef
  121. Beard house
  122. Hollandaise production methods
  123. la times :)
  124. "Food fight" in Mpls over Mobile Food Vendors
  125. Any words of wisdom?
  126. Another stage in chicago
  127. Got a new job!!!!
  128. new job help
  129. Online business plan templates for food service?
  130. Another stage at Le Bernardin
  131. Leaving a kitchen
  132. Work shoes revisited
  133. Just got the email I've been waiting for
  134. How many hrs a week?
  135. how to get stains out of chef whites
  136. If you had a week stage anywhere in the world
  137. stage in Scottland
  138. Music in the Kitchen
  139. Anyone know of a restaurant with a dedicated garde manger kitchen/chef
  140. Cooking on a cruise ship???
  141. How long does it take.....
  142. Looking to Stage at a Sushi place in Chicago
  143. Wow, KC- you're famous!
  144. ACF certification.
  145. on food safety regulation,
  146. Decisions decisions decisions... Chefs please advise
  147. Going local and sustainable
  148. Differences in sesame seeds?
  149. The price of goods
  150. Bread crumbs :D
  151. curing cod issues
  152. foodservers message board
  153. Chefs Clothes
  154. Need help conceptualizing!
  155. Dang Song and Dance
  156. Line knife
  157. Tv spot
  158. Survived one more Mother's Day!
  159. chef wanted
  160. New Job
  161. How to green a restaurant?
  162. Job finding, resume writing