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Old 08-26-2016, 03:45 PM   #11
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Join Date: Mar 2002
Location: Boston and Cape Cod
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Originally Posted by GotGarlic View Post
I went to culinary school for two and a half months (had to withdraw for medical reasons), which included two classes in the kitchen lab. .

Me too but mine were work reasons. The school kitchens were great!

Later on I worked in a friend's small but high end restaurant kitchen and it was a blast. But it made clear to me what very hard work cooking can be.

Less is not more. More is more and more is fabulous.
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Old 08-26-2016, 04:04 PM   #12
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Join Date: Aug 2016
Location: Las Vegas
Posts: 209
Yes, I worked at a pizzeria for years. I did everything, even cook.

It was a nightmare, but I did love the fryers. We used to fry everything when we were in a pinch. (Shhh... don't tell anyone.) Those fryers were great. If I ever have enough money, I want industrial fryers in my home kitchen.

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