becoming a chef



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You may misunderstand that hiring a personal chef will cost you a lot and it is not worth it to spend such huge money on this! This is a wrong idea. Personal chefs are now helping couples and families to present fabulous home cooked dinners to their guests. And it's not as expensive as you think! The reasons of hiring a personal chef: A personal chef will bring the food, create a nutritious and balanced meal, figure out the servings needed (so you don't need to deal with leftovers) and most of all give you the freedom to focus on other aspects of entertaining while still providing the
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Lastest "becoming a chef" News:

DC Chef Hits the Streets for Health
Meet at noon at one of Washington's top 100 restaurants. Power lunch? No, power walk. Ris Lacoste has decided to get moving. As the chef and owner of Ris, the West End D.C. restaurant that bears her name, she works long days.
Fri, 03 Feb 2012 16:31:08 -0800

Classic Culinaire, a Bay Area Personal Chef Service, Now Offers Winemaker Dinners
Classic Culinaire, a personal chef service in the Bay Area, is pairing up with local winemakers to offer four-, five- and six-course dinners paired with wines from local vineyards.Santa Rosa, CA (PRWEB) February 02, 2012 Classic Culinaire, a personal chef service in the Bay Area, is now offering four-, five- and six-course dinners paired with wine from local winemakers. These events will be the ...
Thu, 02 Feb 2012 00:20:05 -0800

Does Tom Brady have a prayer today? Apparently many: Bud Shaw's Sunday Sports Spin
Super Bowl XLVI is the definition of a dilemma for a Cleveland sports fan. Who to root for?
Sat, 04 Feb 2012 21:52:42 -0800

Chef Tweet of the Week: Don't Bust Up Tentori's Snowman!
    Chef Giuseppe Tentori is annoyed that some jerk destroyed "Little Giuseppe," the snowman outside of GT Fish and Oyster. [ more › ]
Mon, 23 Jan 2012 13:44:23 -0800

NZ chef at the top of the world
Universal College of Learning-trained Dwayne Cheer is literally the world's top chef.
Sun, 29 Jan 2012 17:03:55 -0800



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Have you ever wondered how a restaurant can get a dish of pasta to your table in about four minutes when you know it takes ten minutes just to cook the pasta? Does the water on their stoves boil at a higher temperature than the water on yours? Do they know a trick that you don't? As a matter of fact, they do. They parboil, or partially pre-cook their pasta; so when an order comes in to the kitchen, a cook can turn out a dish of perfectly 'al dente' pasta in a minute or two. Pre-cooking is a worthwhile
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