Chefs Network

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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 http://ashthefoodie.wordpress.com would love a feedback from all of you

Comment by Chef on March 25, 2010 at 3:46am

Thank you for the invite hope c a good move soon!

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
www.ThermalCookware.com

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