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Latest Activity: Aug 11, 2012

Discussion Forum

Out of Health, Flavor and Presentatation, Whats your priority and why? 4 Replies

Started by Ashok Lallit Mahindroo. Last reply by Larry Fournillier Nov 12, 2009.

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Comment by ChefCommons Chief Chef on October 16, 2010 at 6:37pm
Tell us about the restaurant you cook at!
Comment by Dr.Ashish Chopra on October 15, 2010 at 9:56am
just updated my blog would love a feedback from all of you
Comment by ChefCommons Chief Chef on January 31, 2010 at 12:12am
Survey - why did you become a chef? :)
Comment by ChefCommons Chief Chef on January 24, 2010 at 1:41pm
Thanks Jeffrey for the recommendation!
Comment by Jeffrey J Kingman on January 20, 2010 at 5:36am
New England Culinary Institute in Vermont is excellent. I've hired a few grads and they are top-notch. Alton Brown is a graduate.
Comment by ChefCommons Chief Chef on January 20, 2010 at 4:35am
Any good recommendations for a cooking school in New England?
Comment by Hotel Charlotte on December 11, 2009 at 2:13am
Thank you for the invite, we are curious what this site has to offer will explore in the next couple of weeks. Happy Holidays! Lynn
Comment by caviar on November 17, 2009 at 6:54pm
New Specialty Salts and Exotic Impossible To Find Spices. We will be supplying over 1000 different types in the near future as well, so feel free to check back frequently.

Beverly Hills Caviar Spices & Salts
Comment by Allan Rush on November 17, 2009 at 6:13pm
We are approaching our last cooking demonstration event for the year 2008.
Thermal Slow Cooking has really taken off here in Australia and we will be developing another recipe book for next year....we would welcome (and include links to anyone) any new recipes that can be adapted to this excellent energy efficient style of cooking.
regards Allan
Comment by fabiolouscookingday on November 16, 2009 at 12:27pm
If you know anyone looking for cooking instruction in Rome, keep me in mind!! Thanks!

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