Do you LOVE cooking and LOVE watching cooking shows but wonder about some of the chefs that are on the Food Network? If so, what do you think of Sandra Lee’s Semi HomeMade cooking? What do you think of Rachael Ray’s 30 Minute Meals show? And what about The Barefoot Contessa? Just wondering…
I am like you guys. I have tried a few recipes…I like RR…Can’t afford Contessa and I like Emeril too. Can’t figure out Sandra though (yet?)
I like Alton Brown too! He has a lot of info and almost reminds me of David Rosengarten from a few years ago. (remember him?). I bought one of Emeril’s books and really like it. I can duplicate RR’s stuff at home in less than 45 mins. Anybody else have good luck with her recipes?
Oops…forgot to ask: ANY OPINIONS ABOUT THAT JAMIE GUY FROM ENGLAND?
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I find this very hard to believe they would spend all that money to send chefs to their cooking school allegedly in Tuscany but I also can’t imagine they would so blatantly lie about it. What’s the deal
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I know this is a weird question, but my husband already has tattoos on his forearms, and he has an appointment tomorrow to start on a sleeve. He is wanting to pursue culinary school. Chefs wear long sleeves anyway. Do you think it matters????
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I really need too find some articles about this online but I cant find it any where and really need your help!! I need to find out how technology have helped chefs in these ways.
How were things done before technology was introduced?
What changes occurred once the technology was implemented?
What are the advantages and disadvantages of the new technology?
What expenses did the organization incur in order to implement the change?
Thank you so much any info will help!
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There used to be a show on wb either on saturday or sunday mornings where chefs would cook monsters that looked like foods and then they would battle?
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I am talking about the Chefs on big bad old television.
I love television in case anyone cares.
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The Islamic month of Ramadan has begun — surely President Obama must be fasting during this time? The question is, how do White House chefs adjust to Obama’s radical change in diet?
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My brother is a pastry chef – well he graduated from baking and pastry – and I wanted to know if they’re any events for pastry chefs?
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I have seen it often, Chefs splashing colored liquid on plates, like modern artist splash paint on canvas, can anyone tell me what this is called?
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If you don’t understand what I am saying here’s an example.
Whenever you see chefs cooking on TV, they have little bowls with all of their spices measured out perfectly in each bowl (3 TBS salt, 2 tsp cumin, etc, etc). I want those bowls for a christmas gift.
Thanks.
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