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John Thompson, CEC
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  • United States
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John Thompson, CEC's Friends

  • Art Inzinga
  • Tina Powers  CEC CEPC CMB
  • Martin Heuser
  • John Reed CEC, CCA
  • Travis Smith
  • David Ivey-Soto

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clara smith left a comment for John Thompson, CEC
"hi chef my name is clara and am originally from ghana. i just graduated culinary school and i work at red rooster own by marcuss samuelsonn. i just want to travel the world tolearn about different cuisine but i dont know where to start can u plz…"
Sep 11, 2012
ElleN left a comment for John Thompson, CEC
"Whats up chef?"
Aug 2, 2010
John Thompson, CEC and Tina Powers CEC CEPC CMB are now friends
Apr 6, 2010
John Thompson, CEC joined Travis Smith's group
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Global Cuisines Study Group

A place to discuss the cuisines of all inhabited continents and major food regions world-wide. Share stories and discuss the cuisines of Africa, America, Asia, Australia-Oceana, and Europe.
Mar 9, 2010
Travis Smith replied to John Thompson, CEC's discussion Consomme Saint-Hubert #616 in the group Escoffier Study Group
"John, I have not made this soup yet however I will elaborate on what I found through my research. I think it is clear on how to cut the royales once you have read the following. You will need to have a small cross-shaped cutter made if you cannot…"
Feb 24, 2010
John Thompson, CEC added a discussion to the group Escoffier Study Group
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Consomme Saint-Hubert #616

#616 Consomme Saint-Hubert The garnish for this consomme is: 2 dariole moulds of royale made from 2/3 puree of cooked roebuck and 1/3 puree of cooked lentils, cut in the shape of a cross. Who out there has made this consomme and how did you handle cutting the royale? Suggestions!!??See More
Feb 23, 2010
John Thompson, CEC updated their profile photo
Feb 22, 2010
John Thompson, CEC and John Reed CEC, CCA are now friends
Feb 5, 2010
John Thompson, CEC updated their profile
Feb 2, 2010
John Thompson, CEC replied to Travis Smith's discussion Chapter 6, Fish in the group Escoffier Study Group
"The paupiettes look ok....perhaps trimming a little tighter so that they are the same size. A round dish could present better as you would be able to get a more continuous flow of the scroll work. I agree with the domestic -vs- shitake…"
Feb 2, 2010
John Thompson, CEC joined Travis Smith's group
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Escoffier Study Group

A place for cuilinarians of all levels with a passion for classical cuisine to discuss Le Guide Culinaire.
Feb 1, 2010
John Thompson, CEC and David Ivey-Soto are now friends
Sep 2, 2009
Travis Smith left a comment for John Thompson, CEC
"Hey, John. Good to see you on the ACF Web network for chefs. We are settled in Oklahoma City. All is very well here and I'm looking forward to the new job. Would love to set up some practice sessions in the near future. If you have anything…"
Aug 19, 2009
John Thompson, CEC is now a member of We Are Chefs
Aug 19, 2009

Profile Information

When did you enter the Culinary Profession?
1988

Comment Wall (3 comments)

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At 2:26am on September 11, 2012, clara smith said…
hi chef my name is clara and am originally from ghana. i just graduated culinary school and i work at red rooster own by marcuss samuelsonn. i just want to travel the world tolearn about different cuisine but i dont know where to start can u plz help me wit sum advice e thank you.
At 6:04pm on August 2, 2010, ElleN said…
Whats up chef?
At 10:29am on August 19, 2009, Travis Smith said…
Hey, John. Good to see you on the ACF Web network for chefs. We are settled in Oklahoma City. All is very well here and I'm looking forward to the new job. Would love to set up some practice sessions in the near future. If you have anything coming up then let me know. I'll do the same.
 
 
 

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