Escoffier clarification needed.

I'm part of the knowledge bowl team for the culinary institute of Michigan and i'm studying escoffier right now and I have a question i've run into. What is the differentiation between a matelote and a bouillabase? I know in their essance matelote…Continue

Started by Lawney Francis in Culinary Competitons Jan 22.

Who's Planning to Take the Next CMC Exam? 5 Replies

According to the ACF, the next CMC exam may be this year or the 2012 or 13.  I am looking to form a cohort of CEC's who plan to take the CMC exam in the next year or two or three.  I'd like to see us mentor and coach each other and provide feedback…Continue

Tags: CMC

Started by Tim O'Donnell in Certification. Last reply by Tim O'Donnell 16 hours ago.

Yes, Another Apprenticeship question 2 Replies

Hello Chef's of the world!My name is Chloe, I'm a recent graduate from a culinary arts school here in Canada and I'm looking to further my knowledge of European baking and pastries by hopefully, somehow apprenticing across the pond. While in school…Continue

Tags: Pastry/Baking, Apprentice, Europe

Started by Chloe Woodland in Continuing Education for Culinary Professionals. Last reply by Mia Easton Jan 11.

Starting an Externship 1 Reply

Next June i go on my externship for culinary school.  I would love to do it in Colorado, but I don't know out there.  I'm hoping to go to the Denver/Aurora area, but willing to go to a different city.  My question is, does anyone know of a from…Continue

Started by Chuckie Szulewski in Continuing Education for Culinary Professionals. Last reply by Mia Easton Jan 11.

Charlotte, NC 2 Replies

I will be moving to Charlotte, NC in a few months from Florida and am uncertain about employment in the area.  I want to find a job, but since I've never eaten at any of the restaurants and won't have time to personally map the city before moving, I…Continue

Tags: North, Carolina, Charlotte, Wales, and

Started by Rachael Newman in Chef to Chef. Last reply by Rachael Newman Nov 26, 2011.

Cooking Website Feedback 6 Replies

I started a cooking and recipe-sharing website and am looking for feedback on the layout of the site such as design, color scheme, etc.  Also, if you find the content on the site useful or would like to see something different that would be helpful…Continue

Tags: chef, cooking, website, recipe

Started by Seth Fera-Schanes in Starting and Running a Business. Last reply by Tondalaya Perkins-Millsap on Saturday.

Go Veg! The Cookbook-50 Easy and Delicious Vegetarian/Vegan Recipes! 1 Reply

Hello Everyone,                   I find this book interesting and full of Tasty and Delicious Foods.                   50 Recipes that are full of Taste and…Continue

Started by umair khan in Continuing Education for Culinary Professionals. Last reply by Mia Easton Jan 11.

New restaurant in New orleans 2 Replies

 I have created a new Facebook page for my new restaurant…Continue

Started by Guy D. Sockrider, C.E.C. in Continuing Education for Culinary Professionals. Last reply by Mia Easton Jan 11.

RECIPE 2 Replies

why people are not sharing their recipies here. please add your specialities as people around the world can give the best teaching.

Started by amina qureshi in Continuing Education for Culinary Professionals. Last reply by Mia Easton Jan 11.

how is the culinary school experience 6 Replies

i am about to start culinary school and it would be great if people told me about there experice if anyone went to le courdon bleu i realy would love to hear from you especialy those who went to the one in atlanta

Started by shaina white in Chef to Chef. Last reply by Kalle Santeri Kröger on Wednesday.