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Back of the House - Page 7
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Threads 151 to 175 of 213

Forum: Back of the House

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

  1. Anybody work DNC or RNC 2008 or earlier ?

    Started by knyfeknerd‎, 03-11-2012 12:04 PM
    • Replies: 3
    • Views: 426
    03-25-2012, 09:49 AM Go to last post
  2. Compliments to the chef.......

    Started by SpikeC‎, 11-16-2011 02:09 PM
    • Replies: 7
    • Views: 995
    03-22-2012, 03:10 AM Go to last post
  3. Save the Sharks.

    Started by memorael‎, 03-18-2012 02:29 PM
    • Replies: 7
    • Views: 617
    03-21-2012, 11:04 AM Go to last post
  4. new job!

    Started by pumbaa‎, 03-18-2012 12:13 AM
    3 Pages
    1 2 3
    • Replies: 21
    • Views: 1,253
    03-21-2012, 02:05 AM Go to last post
  5. Why bosses are that way.

    Started by Salty dog‎, 02-15-2012 08:09 AM
    2 Pages
    1 2
    • Replies: 18
    • Views: 1,653
    03-20-2012, 01:00 PM Go to last post
  6. Stainless Steel Cleaners???

    Started by memorael‎, 03-16-2012 05:37 PM
    2 Pages
    1 2
    • Replies: 10
    • Views: 704
    03-18-2012, 02:28 PM Go to last post
  7. Knives in the dish area

    Started by skewed‎, 03-14-2012 03:11 AM
    2 Pages
    1 2
    • Replies: 10
    • Views: 777
    03-14-2012, 08:04 PM Go to last post
  8. I don't know how you guys do it!

    Started by Taz575‎, 03-11-2012 07:00 PM
    • Replies: 9
    • Views: 875
    03-13-2012, 06:26 AM Go to last post
  9. Espresso Emergency

    Started by Salty dog‎, 03-03-2012 06:38 AM
    2 Pages
    1 2
    • Replies: 13
    • Views: 952
    03-11-2012, 11:38 PM Go to last post
  10. What are some good garnishes? Trying to inspire some of my other chefs.

    Started by jgraeff‎, 03-01-2012 11:43 AM
    3 Pages
    1 2 3
    • Replies: 23
    • Views: 1,892
    03-11-2012, 03:26 AM Go to last post
  11. Why do we continue to cook professionally?

    Started by chefjbs‎, 02-28-2011 07:11 PM
    9 Pages
    1 2 3 ... 9
    • Replies: 85
    • Views: 6,735
    03-05-2012, 05:37 PM Go to last post
  12. Advice for chef coat in LONG size/ not just BIG

    Started by NO ChoP!‎, 02-24-2012 01:29 PM
    • Replies: 6
    • Views: 906
    03-05-2012, 03:07 PM Go to last post
  13. What do chefs look for when hiring??

    Started by MadMel‎, 02-15-2012 09:47 AM
    2 Pages
    1 2
    • Replies: 16
    • Views: 1,704
    02-22-2012, 10:48 PM Go to last post
  14. Big Thanks to BOH!!!

    Started by bprescot‎, 02-14-2012 03:14 PM
    • Replies: 8
    • Views: 810
    02-15-2012, 10:35 AM Go to last post
  15. Prolonging greens

    Started by ajhuff‎, 02-13-2012 11:39 PM
    2 Pages
    1 2
    • Replies: 19
    • Views: 789
    02-14-2012, 11:58 PM Go to last post
  16. Staff Meals!

    Started by slowtyper‎, 11-06-2011 10:08 PM
    3 Pages
    1 2 3
    • Replies: 23
    • Views: 1,980
    01-17-2012, 03:17 AM Go to last post
  17. Working Overseas

    Started by Derryn‎, 01-10-2012 07:05 AM
    • Replies: 1
    • Views: 531
    01-10-2012, 09:18 AM Go to last post
  18. Daniel Boulud's Ten Commandments of a Chef

    Started by cnochef‎, 11-14-2011 03:20 PM
    • Replies: 6
    • Views: 1,729
    12-21-2011, 11:51 AM Go to last post
  19. Job listings?

    Started by youkinorn‎, 12-12-2011 11:27 PM
    • Replies: 8
    • Views: 594
    12-14-2011, 12:43 AM Go to last post
  20. bone marrow knife?

    Started by El Pescador‎, 12-08-2011 02:29 AM
    • Replies: 5
    • Views: 1,551
    12-09-2011, 01:03 AM Go to last post
  21. Going Crazy Waiting

    Started by Sarge‎, 11-29-2011 07:08 PM
    2 Pages
    1 2
    • Replies: 15
    • Views: 1,425
    12-05-2011, 11:49 PM Go to last post
  22. Trial in a fancy restaurant on Tuesday. Any tips?

    Started by stevenStefano‎, 10-30-2011 02:12 PM
    3 Pages
    1 2 3
    • Replies: 20
    • Views: 2,390
    11-15-2011, 04:35 AM Go to last post
  23. Have to love line cooking advice on love

    Started by aaronsgibson‎, 09-03-2011 11:03 PM
    2 Pages
    1 2
    • Replies: 19
    • Views: 1,565
    11-13-2011, 11:28 PM Go to last post
  24. A positive chef

    Started by Derryn‎, 10-23-2011 05:39 AM
    2 Pages
    1 2
    • Replies: 15
    • Views: 1,161
    11-07-2011, 02:39 AM Go to last post
  25. New Addition (Non Knife)

    Started by Salty dog‎, 11-01-2011 06:36 PM
    3 Pages
    1 2 3
    • Replies: 22
    • Views: 1,563
    11-02-2011, 02:02 PM Go to last post

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