chefworks91

Do you guys know where I can get my hands on " Big Night" I have tried most video stores but no luck.

ha ha... I guess I could, but would I really wanna??? That is the question

Hi all, me again. As you know I will be visiting New York this weekend and I need a new pair for Birki clogs. Do any of you know where I can get them in the city. It would be helpful rather than having to hunt for them and spend hours doing so. I am looking to find "orange" ones because they no longer sell the orange color here in Montreal. Thanks everyone for your help!

Hi all, hope everyone is doing well. I just finished watching a movie that was recommended to me by a friend and it turned out to be quite good. It was called " Dinner Rush". It had an interesting look at restaurants and the cast of characters that work in their kitchens. I was wondering if any of you had seen or know of any other movies that may show us more about the career paths most of us have chosen. Thanks

Is this a good quality machine? I am thinking of getting one, would love some feedback thanks all

Well, I guess I have to figure it out for myself. I want to thank everyone for the helpful hints and all the insight. see ya

Ok, I'm getting the feeling Saeco machines are not good. Why? They seem good, my wife has one at work and swears by it. Shoul d I purchase one or not?

Well, i do know they are rather expensive. I was thinking of going to see the Saeco models at their place on St Laurent. But at the same time i don't wanna break the bank if ya know what I mean.

I was actually presently looking into an espresso machine for my home. Do you have any suggestions on what is the best on the market for the money. Iam presently using the old fashioned pots you place on your stove top. I makes great coffee but I am looking to upgrade. Thanks for the input!

What school are you attending, and where are you planning to do your stage?

Well, just read the thread and it brings back memories. This sounds all too familiar, I was also one of those people working in an office job 9 to 5 and was getting nothing out of it when I decided to go to culinary school. Only difference was I was 32 years old, you are still a pup! Anyhow, what I want to tell you is to go to your stage with a positive mind set, be willing to take the good with the bad. Trust me I 've worked with many people with no experience and if you have a will to work hard, learn, and have a good attitude your chef will see this. Sometimes people who are willing to learn and do not come out of school thinking they know it all are easier to work with. So, stay positive and keep us posted as to where you will be going to on your 3 weeks of fun,fun,fun!! What school are you going to?