Recent content by ChefBLucas

I do love the different ideas everyone has. That's the great thing about food is that we all preceve it differently. To me i see quiche i see eggs. Most prob see a weird looking pie. Good feedback folks. I will keep all of the ideas in mind for the next time. It's really just a contest between...

Another good idea. I don't mean to sound like I'm arguing by any means but, I feel like with a buffet you have to do the thinking for the dinner. You can't be there for them to tell them how to eat there food all the time. And again it's rather labor intensive to make crepes for 200 ppl.

it's a buffet. but good idea. hard to poach eggs for 200

quiche is eggs dude. Just in case you missed that :chef:

oh yeah my favorite breakfast pastry is Maple Glazed Yeast Doughnut topped with Crispy Bacon

You just cant ever have to much bacon! I'd be a Happy Chef too! Bacon wrapped anything is nice. I use in soups too. I love Loaded Potato Soup and Clam Chowder.

I'm new here as well. I've been cooking professionally for 14 years though. I remember back when I first started. It was all really confusing. Tons of different terms that I had no idea what they ment. I started simple with things that I was familular with at home, but at work I was thrown into...

Beer lots of beer.

Scallopes...Big U10 sized Sea Scallopes. Seared in a smoking hot pan. Love em side by side with a medium rare filet.

I'm a Sous Chef at a fairly new casino in Indiana. We are still trying out some new ideas for our patrons to see what works and what doesn't. The Exectutive Chef has come up with this idea that we need to do a Sunday Brunch Buffet for our VIP patron. Mind you he just gives us the ideas the Sous...