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jetcone

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Great! I love to read about peoples' experience in the world of cooking. Looking forward to many more entries, Jon.

And here are my go-to references: Like you, I have the 6th edition of The New Professional Chef. I also like The New Best Recipes book from America's Test Kitchen/Cook's Illustrated.

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Jon, if you want to be the world's next billionaire, start an online channel for kitchen gadget and food (and maybe even appliance) reviews, like the special segments on PBS's America's Test Kitchen. I bet you'd have 1M+ subscribers by the end of the first year.
 
Jeff

you read my mind, I am gonna cover all the gadgets I've tried, the ones that work and are keepers and the one that don't. Thanks!!

 

Petek it does take boat loads of patience and organizational skills to work in the industry, its not for everybody. But at our 30th reunion last year all of us conclude that it was such a great time in our lives that we wouldnt trade anything to be anywhere else in the world at that point in our lives.

 

 
 
patience and organizational skills

dedication, maniacal love for standing up long hours and not minding the slimey floors, bumping into other people in often tight quarters, being very adaptable(did all your orders come in today?), and loving to serve others. Then you can manage the pressure - humor, swearing, talking to yourself, lol... people in the restaurant biz are a unique and fun group. Lot of turnover and craziness, but ...

Petek - you'd find that nervous wreck goes away eventually, except on certain days when the registers go down, supplies didn't arrive, and help decided to leave on the same day...etc. :-)But ...it can be fun.
 

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