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does anyone have any of these books and if you do where did you get them at. i want to get the 2003-2004 edition. any suggestions:ninja:

im sure this has been answered before, so if you have a link ill take it.:ninja: thanks

i just wanted to know how on here works in restaurants. Are you a chef, line cook or prep cook. What type of cuisine is it, name of the place and what city and state is it in. im just curious, thanks. for me ive only been cooking for about six years, so its great that i found this place. i...

hello everyone, i just wanted to know what you think about this. I finally made it in a professional kitchen and for the about six months every time i would bring out my shun Chinese cleaver all the cooks and chef would give me s!@# about it. Me personally whatever knife that you finds best...

sorry about the long title there lol.. but im new to the site of course and looking forward to meeting and learning from you all. im actually a college student at the moment, while working two jobs. (what a slacker i know). this site looks pretty kick@ss and im glad i found it. anyways...