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dont think ive ever eaten cream brulee. so i will stick with what I know...choc. mouse
wheres the dislike button wip?
i like lasagna. change the name and i might like itWhy exactly do you want to dislike? That looks absolutely delicious!
i like lasagna. change the name and i might like it
can i say omg on here?They could call it poopy diapers and I would still think that it looks mouthwatering.
can i say omg on here?
Yeah,john
are you a former chef?
i cook almost every day but never desserts
wow JohnYeah,
I'm quoted and pictured in cookbooks...worked theater district Manhattan...four star/five diamond places. Trained by some of the top chefs in the world...worked under some others. (Michelin)
But I've recovered from the lifestyle. Now I have had several careers since. I'm one of those weird people who have had several careers. Currently I'm an industrial/commercial construction Electrician... meaning that I'm the top level of Electrician.
No matter what...they can't take away what you know.
A lot of this stuff I've done in the kitchen has been too long ago... some of it is rediscovery for me. And without a commercial kitchen to work in...it's been an adventure.
And I can intelligently rewrite recipes to suit me and my style of food. (Hey, I was in charge...it was all about my flair the crew had to follow...it was what they paid me for)
These days I cook to make gifts and entertain friends.
Yeah,
I'm quoted and pictured in cookbooks...worked theater district Manhattan...four star/five diamond places. Trained by some of the top chefs in the world...worked under some others. (Michelin)
But I've recovered from the lifestyle. Now I have had several careers since. I'm one of those weird people who have had several careers. Currently I'm an industrial/commercial construction Electrician... meaning that I'm the top level of Electrician.
No matter what...they can't take away what you know.
A lot of this stuff I've done in the kitchen has been too long ago... some of it is rediscovery for me. And without a commercial kitchen to work in...it's been an adventure.
And I can intelligently rewrite recipes to suit me and my style of food. (Hey, I was in charge...it was all about my flair the crew had to follow...it was what they paid me for)
These days I cook to make gifts and entertain friends.