Recent content by mrsperky

dave grew up in falmouth, his parents are now in mashpee, can anyone say, *free place to vacation on the cape*!!! i was a transplant from CT. to Avon, MA. i loved boston but we are in SC now and it is wonderful and warm and very pretty here. still miss home though. and our pat's and sox...

thanks guys! i appreciate the warm welcome, the recipe i used was the one from my on cooking school book, straight forward bechamel. i missed class last thursday night and had to make up to chef by bringing in what i didn't make in class. yeah... GB, where in Mass are you from? my husband...

hey mark nice to meet you, i am also new here, i am christina. i was wondering, how many people on here are actually chefs? i am in culinary school right now so this is a great place for me but i was wondering how many professionals are around?

i just didn't know what the piquet was however i googled it and got the hit on this page. i already made my bechamel and it actually tastes pretty good, i am shocked! thanks for the help and the welcomes, i look forward to using this site often!

thank you for the welcome. i was wondering if anyone could help me, i am having trouble moving around this site, under my username it says i am an assistant cook. ??? where did that come from, i am a culinary student. how do i change that? thanks for the help

Hi, my name is Christina and I am a culinary student at university of south carolina. I have to make a bechamel and a veloute for my chef tonight and was confused about the onion piquet so I logged on here and registered, what a great place, at least for me when my chef isn't available and I...