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Back of the House - Page 4
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Threads 76 to 100 of 229

Forum: Back of the House

A hangout for the professional chef/cook to share their views on cooking for a living.

  1. Cooking Fish sous vide pre-service

    Started by AnxiousCowboy, 05-18-2013 09:12 PM
    2 Pages
    1 2
    • Replies: 19
    • Views: 1,743
    06-02-2013, 07:45 PM Go to last post
  2. restaurant valuation

    Started by orange, 05-03-2013 01:41 AM
    4 Pages
    1 2 3 ... 4
    • Replies: 32
    • Views: 3,394
    05-24-2013, 08:58 PM Go to last post
  3. Chopsticks

    Started by Jmadams13, 04-13-2013 01:33 PM
    2 Pages
    1 2
    • Replies: 15
    • Views: 1,643
    05-18-2013, 06:21 AM Go to last post
  4. How does an expediter work?

    Started by sudsy9977, 04-15-2013 09:41 AM
    2 Pages
    1 2
    • Replies: 17
    • Views: 1,805
    05-08-2013, 12:10 AM Go to last post
  5. A Few Other Things!

    Started by rdm_magic, 04-03-2013 07:17 PM
    4 Pages
    1 2 3 ... 4
    • Replies: 37
    • Views: 2,855
    05-02-2013, 03:45 PM Go to last post
  6. (Another) New Job

    Started by knyfeknerd, 04-26-2013 01:39 AM
    3 Pages
    1 2 3
    • Replies: 25
    • Views: 1,956
    05-02-2013, 02:14 AM Go to last post
  7. Taste of Martin County winners... us!

    Started by K-Fed, 04-13-2013 08:01 PM
    2 Pages
    1 2
    • Replies: 14
    • Views: 1,055
    04-27-2013, 12:37 PM Go to last post
  8. Question for those who cook a lot of steaks

    Started by JKerr, 03-14-2013 04:15 AM
    4 Pages
    1 2 3 ... 4
    • Replies: 32
    • Views: 2,613
    04-25-2013, 03:29 AM Go to last post
  9. While the wife's away

    Started by turbochef422, 04-14-2013 03:51 PM
    2 Pages
    1 2
    • Replies: 16
    • Views: 1,459
    04-24-2013, 11:44 AM Go to last post
    • Replies: 16
    • Views: 1,236
    04-18-2013, 03:39 AM Go to last post
  10. benriner mandoline - does everyone sharpen their own blades?

    Started by andygraybeal, 04-13-2013 01:38 PM
    2 Pages
    1 2
    • Replies: 13
    • Views: 1,639
    04-14-2013, 05:32 PM Go to last post
  11. 1st Annual StarChefs.com SMOKE@ICC Team?

    Started by Jim, 04-09-2013 10:18 PM
    • Replies: 3
    • Views: 678
    04-10-2013, 05:36 PM Go to last post
    • Replies: 54
    • Views: 3,111
    04-07-2013, 02:59 AM Go to last post
  12. Gray Kunz Spoons

    Started by Messy Jesse, 06-06-2012 08:15 AM
    5 Pages
    1 2 3 ... 5
    • Replies: 41
    • Views: 5,389
    04-04-2013, 12:55 AM Go to last post
  13. Infrared vs Radiant Steak Broilers?

    Started by la2tokyo, 04-01-2013 11:10 PM
    • Replies: 8
    • Views: 2,146
    04-02-2013, 09:05 PM Go to last post
  14. What to Expect

    Started by Drumjockey, 03-24-2013 02:50 PM
    4 Pages
    1 2 3 ... 4
    • Replies: 34
    • Views: 2,606
    04-01-2013, 12:19 AM Go to last post
  15. Pet peeves

    Started by Jmadams13, 09-28-2012 11:57 AM
    22 Pages
    1 2 3 ... 22
    • Replies: 214
    • Views: 13,634
    03-25-2013, 04:31 PM Go to last post
  16. I QUIT !!!!!

    Started by knyfeknerd, 03-13-2013 11:25 PM
    8 Pages
    1 2 3 ... 8
    • Replies: 72
    • Views: 4,059
    03-24-2013, 01:33 AM Go to last post
  17. FWIW: Short Loins and Saw

    Started by Salty dog, 03-23-2013 10:29 AM
    • Replies: 0
    • Views: 316
    03-23-2013, 10:29 AM Go to last post
  18. Moving on.

    Started by Chuckles, 03-19-2013 07:26 PM
    2 Pages
    1 2
    • Replies: 17
    • Views: 1,004
    03-20-2013, 09:35 AM Go to last post
  19. School Advice

    Started by JanusInTheGarden, 07-25-2012 04:07 PM
    3 Pages
    1 2 3
    • Replies: 29
    • Views: 2,178
    03-05-2013, 01:24 AM Go to last post
  20. Beard Semifinalists anyone?

    Started by Chuckles, 02-19-2013 06:03 PM
    2 Pages
    1 2
    • Replies: 16
    • Views: 1,246
    02-22-2013, 05:59 PM Go to last post
  21. Recommended large tongs/tweezers ???

    Started by Chefdog, 02-18-2013 10:28 AM
    2 Pages
    1 2
    • Replies: 19
    • Views: 1,673
    02-21-2013, 09:27 PM Go to last post

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