Well I did it, 300+ student cave explorers fed and watered, the best spread so far, poor deluded fools want Me to do it again next year.
By then I'll be living in the west of England, on a small farm helping to raise rare breed livestock, and running a (get this) "Research Kitchen", making the most of our free range produce....the boss does not get why I laughed out loud when she mentioned Research Kitchen....I'll have to educate her.
I never went to school I learned on the job. (sink or swim culinary academy I call it)I have also found that those who learn from doing are much better also. In fact my first chef is the Sgt. of Arms for the ACF and he never did culinary school he just documented all his work and got certification through the American Culinary Federation.
I'm not a Chef, and have no formal training in any cullinary skills, BUT, I seem to have become the "Go to Guy" for a British University student organization, that every November holds a massive party, (allegedly its a training seminar, hahahaha), where I have to feed 300 to 350 students, who have spent the day exploring the local Caves.
The menu is set pretty simply, mostly to save on work, and I always seem to pull off a miracle, BUT, each time I get very close to insanity doing it, does anyone out there have any advice on how to remain calm, and not turn in to an obnoxious a*****e in the kitchens..........it's not easy.
Still, the half naked disco afterwards usually helps me calm down.
I also cook for my own caving club (Speelunking Grotto to you Americans), thats a lot less stressful, AND, I get to really show off my abilities to my friends.
Wow my daughter made soft pretzels today that were quite good! I turned her on to using mustard on them and also a trick from a German friend who told me to put butter on them. She is my pasty chef now.
It is a little country town with no stores, If you buy food to take its still at least 45minuts away. And everyone did that, we had KFC, Church chicken, Brookshire Brothers chicken and 2 other boxes of chicken. My chili was the only the only thing that wasn’t fried chicken. Needless to say it was a big hit.
Well, I have decided to make and take Chili. My husband says I make an awesome chili and I think it will easily travel in a crock pot. I am also taking toppings for it, Pico de Gallo, Sour Cream, cheese, Fritos. That’s how we eat or chili down here, hopefully no one else brings this too.
I would think that in the San Fran area, you should be able 2 find very good doctors specialized in TCM. Like I said, their results are amazing if they know what they are doing. Good luck!
I do exercise quite a bit as I have to ride my bike 15 miles a day to work. (6 miles each way to the train then another mile or two after I get off in SF)
I'm just going to stop drinking completely and eat fruits and vegetables instead of what ever I want. I really did pound root beer a lot the past 2 years that I quit drinking and then once i hit two years sober I started to drink a few on weekends.
No more candy, ice cream, soda. I need to go on a raw food diet and I think I will be fine. I always knew eventually I would get it as it runs in the family but why did it have to be on my first day on the job. That was very stressful.
How do you feel about fried crickets?
Well I did it, 300+ student cave explorers fed and watered, the best spread so far, poor deluded fools want Me to do it again next year.
By then I'll be living in the west of England, on a small farm helping to raise rare breed livestock, and running a (get this) "Research Kitchen", making the most of our free range produce....the boss does not get why I laughed out loud when she mentioned Research Kitchen....I'll have to educate her.
I never went to school I learned on the job. (sink or swim culinary academy I call it)I have also found that those who learn from doing are much better also. In fact my first chef is the Sgt. of Arms for the ACF and he never did culinary school he just documented all his work and got certification through the American Culinary Federation.
I'm not a Chef, and have no formal training in any cullinary skills, BUT, I seem to have become the "Go to Guy" for a British University student organization, that every November holds a massive party, (allegedly its a training seminar, hahahaha), where I have to feed 300 to 350 students, who have spent the day exploring the local Caves.
The menu is set pretty simply, mostly to save on work, and I always seem to pull off a miracle, BUT, each time I get very close to insanity doing it, does anyone out there have any advice on how to remain calm, and not turn in to an obnoxious a*****e in the kitchens..........it's not easy.
Still, the half naked disco afterwards usually helps me calm down.
I also cook for my own caving club (Speelunking Grotto to you Americans), thats a lot less stressful, AND, I get to really show off my abilities to my friends.
@ flammaster - hiya!
I don't plug in the crock pot...just wrap in a towel and plug in when you arrive to bring the heat back up.
Wow my daughter made soft pretzels today that were quite good! I turned her on to using mustard on them and also a trick from a German friend who told me to put butter on them. She is my pasty chef now.
do you plug it into the lighter? I haven't used one of those in years. I love em though but have no room in my kitchen right now.
I drive a lot it seems, and a crock pot is the only way to go if it has to be hot and not utilize any kitchen space where you're going to.
since i don't drive It takes me an hour to go back and forth from my store yet I live in a pretty big suburban town in the Bay Area.
It is a little country town with no stores, If you buy food to take its still at least 45minuts away. And everyone did that, we had KFC, Church chicken, Brookshire Brothers chicken and 2 other boxes of chicken. My chili was the only the only thing that wasn’t fried chicken. Needless to say it was a big hit.
Well you could cook anything you desire and then cool it properly within 45 minutes by ice bath and then keep it in a cooler though.
1-1/2 hours to get there? buy the food in their town and put it together at their place. (seriously)
sounds perfect! When I moved to Colorado, my friends could not understand what Frito pie was....
Even if someone else brings chili, it won't be as good as yours. :-)
Well, I have decided to make and take Chili. My husband says I make an awesome chili and I think it will easily travel in a crock pot. I am also taking toppings for it, Pico de Gallo, Sour Cream, cheese, Fritos. That’s how we eat or chili down here, hopefully no one else brings this too.
LAM - something in a crock pot that you can easily re-heat once you get there...no ideas yet, but I'll get back to ya...
??
I need a good potluck dish to take with me to a family reunion Saturday. I will be traveling about 1 ½ hrs to get there, any good suggestions for me?
Man it just never ends. I got hit by a car on my way home from my new job. Operation Thursday on my hand.
I would think that in the San Fran area, you should be able 2 find very good doctors specialized in TCM. Like I said, their results are amazing if they know what they are doing. Good luck!
I do exercise quite a bit as I have to ride my bike 15 miles a day to work. (6 miles each way to the train then another mile or two after I get off in SF)
I'm just going to stop drinking completely and eat fruits and vegetables instead of what ever I want. I really did pound root beer a lot the past 2 years that I quit drinking and then once i hit two years sober I started to drink a few on weekends.
No more candy, ice cream, soda. I need to go on a raw food diet and I think I will be fine. I always knew eventually I would get it as it runs in the family but why did it have to be on my first day on the job. That was very stressful.