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OfflineRonaldFuckingPaul
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Any chefs on the shroomery?
    #14789270 - 07/18/11 09:20 PM (12 years, 6 months ago)

I'm trying to decide on a career path and being a chef sounds pretty neat.  It's supposedly pretty hectic though.  Any of you guys have information on being a chef?


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OfflineLiquidSmoke
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Re: Any chefs on the shroomery? [Re: RonaldFuckingPaul] * 2
    #14789428 - 07/18/11 09:48 PM (12 years, 6 months ago)

It really depends on WHAT influenced to convince you to be a chef.


If it was shows like Top Chef, Hell's Kitchen, Emeril, Iron Chef, then you should just quit going for it.



If it's the grind, the seasons, the hard hours with minimal pay, the sacrifice of social life, the oven scars, and the glory behind a hot stove, busy line, and endless swirl of check orders, preferences, platings, preparation, and early mornings grinding away at mis en place...

then maybe it's a job for you.




It's a hard fucking job.  Not a glamourous one.  Most chefs, even the successes, aren't the ones you see on TV traveling around or cooking for celebrities.


Most of the chefs who've "made it" are the ones who have been able to grind and toil to create their own restaurants, where they have a loyal clientel and creative freedom.  But they STILL sweat their assess off every night in a hot steamy crowded kitchen.


Even then, maintaining a restaurant, keeping it profitable for the long term, is incredibly challenging.


The food/restaurant industry is undoubtedly the most competitive field of work out there.  Just drive down the street and count the number of restaurants you see.

Something like 2/3rds of restaurants which open end up closing in their first year of business.  And i'm sure those statistics have increased in the wake of the recession.


Even some of the most talented chefs in the country end up failing running restaurants.  Just ask Andrew Carmelini, Angelo Sosa, Franco Fiaggi, Gray Kunz and Christian Delouvrier.


Oh and even Pierre Gangaire's 3 Michelin Stars couldn't help his restaurant from sinking into bankruptcy.





With that all being said, if you want to go into this field of work, you better truely fucking love it incessantly, and not just be a "wouldn't it be fun to give it a try" types.


--------------------
"Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers.  Drinkin' beers beers beers, rollin' fatties, smokin' blunts.  Who smokes tha blunts?  We smoke the blunts" - Jay and Silent Bob strike Back


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OfflineRonaldFuckingPaul
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Re: Any chefs on the shroomery? [Re: LiquidSmoke] * 1
    #14789461 - 07/18/11 09:54 PM (12 years, 6 months ago)

I just lost interest..lol..thanks for the detailed response liquidsmoke.


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OfflineLiquidSmoke
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Re: Any chefs on the shroomery? [Re: RonaldFuckingPaul] * 1
    #14789504 - 07/18/11 10:01 PM (12 years, 6 months ago)

I think with like, music for instance.


The difference between doing it recreationally and doing it professionally are really two different things.



As a home cook, I myself just enjoy going to the local open market, picking out a couple nice ingredients, and cooking a tasty plate of food for myself and the girlfriend.


Sometimes its just a grilled fillet of fish with some roasted potatos and tomatos.  Or a couple nice pan fried italian sausages with a small pot of polenta.



But doing it professionally is a completey different story. 



Just like playing music recreationally vs professionally.  As recreation you can sit around with your friends, jam whatever you feel like playing, and have fun with it even if you screw up.


But if you're a professional musician, especially a famous one,  you're going to be traveling around all over the place, and everyone's going to want to hear you play "that one famous song".  You'll get sick of playing that song to the point where you hate it.

Just imagine how many times Lynard Skynard was asked to play Free Bird.  They probably got so fricking sick of that song they completely despised it.


--------------------
"Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers.  Drinkin' beers beers beers, rollin' fatties, smokin' blunts.  Who smokes tha blunts?  We smoke the blunts" - Jay and Silent Bob strike Back


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Offlineshroomnymph
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Re: Any chefs on the shroomery? [Re: LiquidSmoke]
    #14791688 - 07/19/11 10:28 AM (12 years, 6 months ago)

yea I agree that its really romanticized on television...
I work in a mexican restaurant right now as a cook for about 10 or more hours a day with maybe 2 days off a week... at the end of each shift you are covered in sweat and youre just so dead..
its hard to balance some sort of a social life outside of the kitchen also. going out after at 12, sleeping at 4am, waking up at 12 to go to work... vicious cycle


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Offlinesnoot
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Re: Any chefs on the shroomery? [Re: shroomnymph]
    #14793185 - 07/19/11 03:49 PM (12 years, 6 months ago)

I've worked in kitchens quite a bit, its a really rough job sometimes, and can be beautiful at other times. It really is a young mans job, esp working the line/managing. Long intense hours, and it all depends on where you work aswell. Some kitchens are a whole hell of a lot of fun, if you have a good crew a good exec chef and good food. Also there are a few different types of kitchens mind you, high volume/low volume/fine dining/banquet/etc... these are all things you may want to consider. Culinary school is a plus but its not at all necessary to become a good chef. I knew a great chef once who told me you'll learn far more by working in a good kitchen then you will from any classroom, and from my experience this has been the case, having seen quite a few cordon bleu kids come and go. There is a big difference in knowing proper techniques/recipes and knowing how to function in a kitchen, multitasking, coordination, timing, taste, preparation, etc... If you are really passionate about such things, I would definitely begin working in a kitchen first, and if you like that style of living then by all means take it from there. cheers mate!


--------------------



I am incapable of conceiving infinity, and yet I do not accept finity.
- Simone de Beauvoir -


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Invisibledaussaulit
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Re: Any chefs on the shroomery? [Re: snoot]
    #14794554 - 07/19/11 07:45 PM (12 years, 6 months ago)

LiquidSmoke pretty much covered it. I had a small stint in the industry, but I couldn't handle the stress.

That being said, I would say in terms of career advice for the OP, you love the idea of being a chef, but if it is something you really want to do, you'd already be in a kitchen somewhere. Find something that you absolutely love, and the best way to do that is to try a whole bunch of things so you can discover that passion.


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Invisiblesoochi
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Re: Any chefs on the shroomery? [Re: RonaldFuckingPaul] * 1
    #14798715 - 07/20/11 04:12 PM (12 years, 6 months ago)

The question is "how much do you really like food?"



enough to work 16 hour days six days a week?


Cooking isn't a career or a job, it's a passion. If you don't have that passion to drive you then you won't last a month.



go into "sales" or work at a bank, please don't inundate the food service industry with more apathetic hacks who can't boil an egg.


--------------------
Wee, sleeket, cowran, tim'rous beastie,
O, what panic's in thy breastie!
Thou need na start awa sae hasty,
Wi' bickering brattle!


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OfflineLiquidSmoke
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Re: Any chefs on the shroomery? [Re: soochi]
    #14799282 - 07/20/11 06:02 PM (12 years, 6 months ago)

But but but I saw Emeril go BAM and everyone cheered for him and it looked like fun!



I heard if I become a chef people will pay me tons of money to travel the globe on a TV show and eat wherever I want while to the tune of some exotic ethnic background music.


And I heard they'll let me motorboat Giada DeLaurentis' tits.


--------------------
"Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers.  Drinkin' beers beers beers, rollin' fatties, smokin' blunts.  Who smokes tha blunts?  We smoke the blunts" - Jay and Silent Bob strike Back


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Offlinesnoot
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Re: Any chefs on the shroomery? [Re: LiquidSmoke]
    #14800159 - 07/20/11 08:43 PM (12 years, 6 months ago)

Quote:

LiquidSmoke said:
But but but I saw Emeril go BAM and everyone cheered for him and it looked like fun!



I heard if I become a chef people will pay me tons of money to travel the globe on a TV show and eat wherever I want while to the tune of some exotic ethnic background music.


And I heard they'll let me motorboat Giada DeLaurentis' tits.




WOOO :boobs: I remember bourdaine saying once if you're a chef you're either gay or an alcoholic. haha that couldnt be more accurate.


--------------------



I am incapable of conceiving infinity, and yet I do not accept finity.
- Simone de Beauvoir -


Edited by snoot (07/20/11 08:44 PM)


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InvisibleBrainiac
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Re: Any chefs on the shroomery? [Re: snoot]
    #14800369 - 07/20/11 09:23 PM (12 years, 6 months ago)

Quote:

snoot said:
Quote:

LiquidSmoke said:
But but but I saw Emeril go BAM and everyone cheered for him and it looked like fun!



I heard if I become a chef people will pay me tons of money to travel the globe on a TV show and eat wherever I want while to the tune of some exotic ethnic background music.


And I heard they'll let me motorboat Giada DeLaurentis' tits.




WOOO :boobs: I remember bourdaine saying once if you're a chef you're either gay, alcoholic or on drugs. haha that couldnt be more accurate.




Fixed

An head chef came in with an white mustache from coke...

Best way....Work your way up from an dishwasher...


Edited by Brainiac (07/20/11 09:28 PM)


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InvisiblePrisoner#1
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Re: Any chefs on the shroomery? [Re: LiquidSmoke] * 1
    #14800427 - 07/20/11 09:34 PM (12 years, 6 months ago)

Quote:

LiquidSmoke said:
It's a hard fucking job.





it can be one of the worst jobs you've ever had or it can be the easiest,
I've worked with an incredible group, people that worked as a real team,
and the nights were smooth and easy no matter how busy it got. I've also
worked with worthless lazy fuckers that had no pride in what they produced
and they tend to be the most common


Quote:

Something like 2/3rds of restaurants which open end up closing in their first year of business.





90% is the failure rate


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Offlinesnoot
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Re: Any chefs on the shroomery? [Re: Prisoner#1]
    #14800443 - 07/20/11 09:37 PM (12 years, 6 months ago)

Quote:

Prisoner#1 said:
Quote:

LiquidSmoke said:
It's a hard fucking job.





it can be one of the worst jobs you've ever had or it can be the easiest,
I've worked with an incredible group, people that worked as a real team,
and the nights were smooth and easy no matter how busy it got. I've also
worked with worthless lazy fuckers that had no pride in what they produced
and they tend to be the most common


Quote:

Something like 2/3rds of restaurants which open end up closing in their first year of business.





90% is the failure rate




this is very true, when working in a kitchen its tough when you're working with a bunch of chumps who dont give a fuck. In a kitchen where people are putting out superb plates and taking pride, and things are running smooth its a beautiful thing.


--------------------



I am incapable of conceiving infinity, and yet I do not accept finity.
- Simone de Beauvoir -


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InvisiblePrisoner#1
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Re: Any chefs on the shroomery? [Re: snoot] * 1
    #14800465 - 07/20/11 09:42 PM (12 years, 6 months ago)

like soochi said, it's a passion and if you cant take pride in the product
you put out you obviously dont have the passion. this is the defining thing
in what makes it a shitty job or a great career choice. good people take the
work out of working...


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InvisibleR0ughHab1tz
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Re: Any chefs on the shroomery? [Re: Prisoner#1]
    #14866752 - 08/03/11 11:13 AM (12 years, 5 months ago)

it all depends on what you want to get into and how passionate you are about it.

there's all types of different cooking out there.

i'm only 23 but i have been cooking for 9 1/2 years and i enjoy the f%^k out of it :P. no schooling all work experience and finally after almost 10 years i found a place that recognizes my talents and i'm now a kitchen supervisor and head chef.

if your not a teenager(15-17) then i would start off working as a dishwasher. if you are start off at gross fast food(sounds shitty but you can learn a lot). you wont get onto the line otherwise unless you know friends or anyone who is in charge of a line.

while in dishes show an interest in food and ask questions and maybe help do prep sometimes.

might take you awhile but you will end up on that line being taught how to cook etc.

Quote:

Prisoner#1 said:

this is very true, when working in a kitchen its tough when you're working with a bunch of chumps who dont give a fuck. In a kitchen where people are putting out superb plates and taking pride, and things are running smooth its a beautiful thing.




it is tough working with idiots but it doesn't matter what profession your in your going to encounter retards and people who just dont give a fuck. question here is how do you piss them off enough to make them quit :tongue:


Edited by R0ughHab1tz (08/03/11 11:17 AM)


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Offlinebroken
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Re: Any chefs on the shroomery? [Re: RonaldFuckingPaul]
    #14866816 - 08/03/11 11:30 AM (12 years, 5 months ago)

LS hit the nail on the head. being a chef can be fun, but i does require lots of hard work and sacrifice. it can also be extremely stressful. and being a 'chef' not just a 'cook' requires you to do much more then cook, things like math (food costing), recipe development, and employee oversight none of which is all that fun.

i will also add that lots of cooks are strong personalities and many of then a lush of something or another. (alcohol, coke, meth, pills, pussy) to find a truly talented line cook who is reliable and responsible (ie-showing up everyday, on time, and not be fucked up) is not easy.

the industry is cut throat. last week i fired someone who was my boss 9 years ago.

give it a shot. get a line cook job someplace that is busy. hump the fryer for 2 weeks and see what you think.


--------------------
:willynilly:


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Offliner00tuuu123
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Re: Any chefs on the shroomery? [Re: LiquidSmoke]
    #18138982 - 04/20/13 04:51 AM (10 years, 9 months ago)

Quote:

LiquidSmoke said:
It really depends on WHAT influenced to convince you to be a chef.


If it was shows like Top Chef, Hell's Kitchen, Emeril, Iron Chef, then you should just quit going for it.



If it's the grind, the seasons, the hard hours with minimal pay, the sacrifice of social life, the oven scars, and the glory behind a hot stove, busy line, and endless swirl of check orders, preferences, platings, preparation, and early mornings grinding away at mis en place...

then maybe it's a job for you.




It's a hard fucking job.  Not a glamourous one.  Most chefs, even the successes, aren't the ones you see on TV traveling around or cooking for celebrities.


Most of the chefs who've "made it" are the ones who have been able to grind and toil to create their own restaurants, where they have a loyal clientel and creative freedom.  But they STILL sweat their assess off every night in a hot steamy crowded kitchen.


Even then, maintaining a restaurant, keeping it profitable for the long term, is incredibly challenging.


The food/restaurant industry is undoubtedly the most competitive field of work out there.  Just drive down the street and count the number of restaurants you see.

Something like 2/3rds of restaurants which open end up closing in their first year of business.  And i'm sure those statistics have increased in the wake of the recession.


Even some of the most talented chefs in the country end up failing running restaurants.  Just ask Andrew Carmelini, Angelo Sosa, Franco Fiaggi, Gray Kunz and Christian Delouvrier.


Oh and even Pierre Gangaire's 3 Michelin Stars couldn't help his restaurant from sinking into bankruptcy.





With that all being said, if you want to go into this field of work, you better truely fucking love it incessantly, and not just be a "wouldn't it be fun to give it a try" types.


Don't be so negative every once in a while after being fired for 3 months you walk in to people tipping you out the ass while the douche who is on the way out the door looks at you and says 'what they tip you and give you things"?


--------------------
:kingcrankey: Please report me to a Mod for hurting your punk ass hippie feelings :flipthebird: And all time Champion thread killer.:thatsayes:


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InvisibleLunarEclipse
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Re: Any chefs on the shroomery? [Re: r00tuuu123]
    #18141193 - 04/20/13 05:34 PM (10 years, 9 months ago)

Quote:

r00tuuu123 said:
Quote:

LiquidSmoke said:
It really depends on WHAT influenced to convince you to be a chef.


If it was shows like Top Chef, Hell's Kitchen, Emeril, Iron Chef, then you should just quit going for it.



If it's the grind, the seasons, the hard hours with minimal pay, the sacrifice of social life, the oven scars, and the glory behind a hot stove, busy line, and endless swirl of check orders, preferences, platings, preparation, and early mornings grinding away at mis en place...

then maybe it's a job for you.




It's a hard fucking job.  Not a glamourous one.  Most chefs, even the successes, aren't the ones you see on TV traveling around or cooking for celebrities.


Most of the chefs who've "made it" are the ones who have been able to grind and toil to create their own restaurants, where they have a loyal clientel and creative freedom.  But they STILL sweat their assess off every night in a hot steamy crowded kitchen.


Even then, maintaining a restaurant, keeping it profitable for the long term, is incredibly challenging.


The food/restaurant industry is undoubtedly the most competitive field of work out there.  Just drive down the street and count the number of restaurants you see.

Something like 2/3rds of restaurants which open end up closing in their first year of business.  And i'm sure those statistics have increased in the wake of the recession.


Even some of the most talented chefs in the country end up failing running restaurants.  Just ask Andrew Carmelini, Angelo Sosa, Franco Fiaggi, Gray Kunz and Christian Delouvrier.


Oh and even Pierre Gangaire's 3 Michelin Stars couldn't help his restaurant from sinking into bankruptcy.





With that all being said, if you want to go into this field of work, you better truely fucking love it incessantly, and not just be a "wouldn't it be fun to give it a try" types.


Don't be so negative every once in a while after being fired for 3 months you walk in to people tipping you out the ass while the douche who is on the way out the door looks at you and says 'what they tip you and give you things"?




What planet are you on?


--------------------
Anxiety is what you make it.


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InvisibleThe Lizard King
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Re: Any chefs on the shroomery? [Re: LiquidSmoke]
    #18141224 - 04/20/13 05:42 PM (10 years, 9 months ago)

Quote:

LiquidSmoke said:
the hard hours with minimal pay, the sacrifice of social life, the oven scars, busy line, and endless swirl of check orders




Pretty much sums it up right there.

I personally am not a cook/chef, but one of my best friends is and always complains about ALL of the things you listed.

However, being a chef probably guarantees you a job at any restaurant for the rest of your life because people will always enjoy dining out.


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Offlinebroken
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Re: Any chefs on the shroomery? [Re: The Lizard King]
    #18141562 - 04/20/13 07:23 PM (10 years, 9 months ago)

Quote:

The Lizard King said:
However, being a chef probably guarantees you a job at any restaurant for the rest of your life because people will always enjoy dining out.





yeah, it is nice to know you can really move anywhere and get a job.


--------------------
:willynilly:


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Offliner00tuuu123
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Re: Any chefs on the shroomery? [Re: LunarEclipse]
    #18142012 - 04/20/13 09:13 PM (10 years, 9 months ago)

Quote:

LunarEclipse said:
Quote:

r00tuuu123 said:
Quote:

LiquidSmoke said:
It really depends on WHAT influenced to convince you to be a chef.


If it was shows like Top Chef, Hell's Kitchen, Emeril, Iron Chef, then you should just quit going for it.



If it's the grind, the seasons, the hard hours with minimal pay, the sacrifice of social life, the oven scars, and the glory behind a hot stove, busy line, and endless swirl of check orders, preferences, platings, preparation, and early mornings grinding away at mis en place...

then maybe it's a job for you.




It's a hard fucking job.  Not a glamourous one.  Most chefs, even the successes, aren't the ones you see on TV traveling around or cooking for celebrities.


Most of the chefs who've "made it" are the ones who have been able to grind and toil to create their own restaurants, where they have a loyal clientel and creative freedom.  But they STILL sweat their assess off every night in a hot steamy crowded kitchen.


Even then, maintaining a restaurant, keeping it profitable for the long term, is incredibly challenging.


The food/restaurant industry is undoubtedly the most competitive field of work out there.  Just drive down the street and count the number of restaurants you see.

Something like 2/3rds of restaurants which open end up closing in their first year of business.  And i'm sure those statistics have increased in the wake of the recession.


Even some of the most talented chefs in the country end up failing running restaurants.  Just ask Andrew Carmelini, Angelo Sosa, Franco Fiaggi, Gray Kunz and Christian Delouvrier.


Oh and even Pierre Gangaire's 3 Michelin Stars couldn't help his restaurant from sinking into bankruptcy.





With that all being said, if you want to go into this field of work, you better truely fucking love it incessantly, and not just be a "wouldn't it be fun to give it a try" types.


Don't be so negative every once in a while after being fired for 3 months you walk in to people tipping you out the ass while the douche who is on the way out the door looks at you and says 'what they tip you and give you things"?




What planet are you on?


Well been there done that so it happens on this plannet at least. :laugh2:


--------------------
:kingcrankey: Please report me to a Mod for hurting your punk ass hippie feelings :flipthebird: And all time Champion thread killer.:thatsayes:


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