ChefJordan24

Trying to come up with some ideas for garnishes for buckeyes. I want them to have somthing diferent and some flar. I thought about doing either a hard carmel drizzle, some sugarwork or candie nuts. Any ideas??

What are some food trucks you would like to see out there? What themes? What cuisine? Any Ideas you want to share?

With the new govenment regulations on school lunches what would you suggest for a healther school lunch? What would kids eat at school that is still appealing to their palates since most kids are not forced to eat vegetables at home and only want pizza, chicken nuggest and frys?

Oatmeal machine sounds scarry!

What about bison? Its lean, if not I do not see why not turkey. I would suggest using a panade in your recipe to keep things moist and light. The most possible reason the turkey was hard and dry was most likely because ground turkey is lean, and it was probably way over cooked. I do think that it would work well with the pork and beef since they will have more fat.

I'm fairly certain that having worked as a line chef (or something of that sort) in a city other than NY would carry more weight on your CV than washing dishes in NYC (where the competition is crazy), even if it's in the kitchen of someone with a huge name. Quite a few of the members here are industry professionals, and will no doubt be able to confirm or refute this. Good point. But I am keeping my options open.

Recently I have decided to start my own personal growth of experience by undergoing a month of veganism. I have been creating delicious food that is free of animal products, but also in this experiment I wanted to see what life as a vegan or even vegetarian is like for when they are going out to eat. Just from going out a few times I have noticed that there is hardly if any vegan options on menus unless of course I go to a vegan restaurant. Has anyone tried vegan or have any personal experience they want to share. Ps I am 99% vegan, if I am cooking and something needs to be tasted that is not vegan, I will not restrict myself from tasting the product.

Well the main reasons I am looking outside of Pittsburgh is because I do not want to stay here. Also I want to have a big name that I can put on my resume to say I worked under "such and such".

Well, in the kitchen I am the only one. I have the option for help, but I chose to do it myself. I do everything from menu planning, to nutrition for healthy weight loss, shopping, preparing, serving and cleaning. I feel as though it would be to easy for me to just have people work for me because I only need to feed 8 typically at the most, with an occasional party for 100 which I will still do. As far as everything else in the house hold there are four nannies, housekeepers, gardeners and everything else really that doesn’t involve me.

I am a Culinary Management student at the Art Institute of Pittsburgh that is looking to do an internship at the end of this year. I previously went to stage at Blue Hill at Stone Barns back in February hoping to do my internship there but it is unpaid and I can not afford to live in NY without any income. Any suggestions where to go? Thanks, Jordan