Originally Posted by landarc
. Commercial cooking is not about setting parameters of how you want to do things and working sideways. It is about figuring out what you need to do to get food ready for service.
Possibly the best quote here ever!
Originally Posted by jeffh
I already thought of that, but I wouldn't be able to cook at the commisary (the chruch is in the heart of downtown).
Who said anything about cooking at the commissary?
See above quote.
Pitmaster @ Lockharts BBQ
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR