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Old 02-17-2006, 05:02 PM   #11
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Quote:
Originally Posted by Chef_Jimmy
here is my menu, we change it seasonally

http://www.latourellememphis.com/menu.html
I've seen your restaurant in the DiRoNa book. I used to work at a DiRoNa winner too: Bali-by-the-Sea at the Hilton Hawaiian Village:

http://www.hiltonhawaiianvillage.com...Menu7.2005.pdf
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Old 02-17-2006, 05:48 PM   #12
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Im with Chef Jimmy learning technique and good habits is key.I worked for a french chef for 11 years and learned so much at a ski area.I also worked at a variety of restaurants and high mountain lodges.
Now Im a private chef and like that the best.I have alot of freedom to make just about anything I want.
Im always learning. I believe you can not know everything about cooking/baking etc plus master all the cuisines all over the world in one life time.It never gets boring for me.
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Old 02-18-2006, 12:32 PM   #13
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FRENCH CHEF... thats wonderful :)
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Old 02-18-2006, 01:30 PM   #14
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I'm a Kitchen Manager/Chef at a high volume bar and grill. My background has been hotels/banquets, so I've cooked a little of everything through the years.
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Old 02-18-2006, 02:13 PM   #15
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I like bar and grills ;)
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Old 02-19-2006, 09:57 PM   #16
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Location: Florence, KY
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I am a professional chef. I accepted my first Sous Chef job this weekend, and I am really excited.

I have worked in hotels most of my career and have experience in banquets and restaurant.
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Old 02-21-2006, 02:05 PM   #17
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I'm a pastry cook trying to become a pastry chef.
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Old 02-21-2006, 02:08 PM   #18
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Catering background here, for both big and small outfits; one small stint in a restaurant.
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