Hi Chefs, I concur that one of the better sources for all things Spanish is the Spanish Table up in Seattle...they carry the wonderful paella pans...picked one up a while back, along with the beautiful clay cooking wear...and that beautiful beautifu…
Thanks Chef, for pushing this study group and challenging our understanting of Escoffier. Perhaps we will have more active participation from the members in the near future. I know of several culinarians in the group that should be studying. We do h…
thanks Travis, what a lot of hard work. Well done. The point that needed to be made here is that people need to find cuts of meat that are not considered Roasted to adhere to the standard of a Releve, and that require carving. i.e.
Braised....Poele.…
That's what I heard. Weren't you practice for a team of some sort?
I've been doing good. I did see those.. Some of them I'm making a rather mean face. haha.
Hi Chef i am in Korea again and on Team Korea......the team is looking ok but i know i can always use more help especailly if it is coming from you. the guys are a lil lost but i have been doing the classes and showing the videos that you did for us. i am trying out for Senior Chef hope i do good. and i also have the beef, Veal, lamb and pork platter for 8. have to have atleast 2 proteins so whatever knowledge or recipes you can share are appreciated...my email is magik357@gmail.com hope to hear from you soon
Hey Travis,
Well, despite my honest effort, I've only been able to land a good job in the food field - again. Harris Teeter, Fresh Foods Manager. I'm still hoping to break into the Intel policy field, but that will have to wait.
Travis you wrote an excellent article in the November 2009 issue of the National Culinary Review magazine entitled "Saluting Military Certfied Chefs". Thanks for reminding the industry that Military Chefs have it going on. Devotion to our family, the country, are jobs and accomplishing certification in the profession we love and excel at.