The Video Guide to Recipes & Restaurants

How many pro chefs here?

Just curious how many of the members are professional chefs, versus "amateur" cooks. Myself, I'm definetely an amateur... :)

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Permalink Reply by Roma gourmet on July 16, 2008 at 4:05am

Recipes published by Roma gourmet are all made by top Italian chefs (superprofessional ;)
Gourmet regards
Roma gourmet

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Permalink Reply by Heidi on September 9, 2008 at 11:17am

I think that many call themselves "chef" without actual credentials, which may offend official chefs that have graduated from accredited culinary schools. I personally do not have a problem with it, as long as the food is great!

Please visit Savory Tv, for delicious chef recipe videos!

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Permalink Reply by God of Chocolate on November 6, 2008 at 10:54am

Not a professional Chef but I can hold my own when it comes to chocolate

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Permalink Reply by NoTimeToCook on February 28, 2009 at 12:48am

I'm a novice, but my buddy at NoTimeToCookDinner.com, Kirk Leins, is a pro! Love this site and how willing everyone is to share recipes. Keep up the great work!

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Permalink Reply by harie joseph on August 6, 2009 at 1:37am

There was a time when any mention of the word detox diet had me thinking, here we go, another weight loss fad. To a degree I still believe that this is true, that the marketing and hype surrounding detox dieting is primarily targeted towards the masses wanting to shed some pounds, quickly and with minimal effort. However there is the other reason for detox dieting and that is - to detox.

harie

detox diet recipes for weight loss

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Permalink Reply by The Mistery Chef on August 9, 2009 at 1:12pm

I trained at Le Cordon Bleu in Paris and Switzerland, when I finished my training, the professional chefs in this institution taught me that to become a true chef one day I would need the will to work nonstop for hours, be able to work under high temperatures, stand up for endless hours with no rest, and not care about getting my hands dirty. I've been in this profession with Love and Passion for over 18 years, I had the opportunity to travel to Europe to learn the techniques of the authentic european food and I also traveled to Mexico to learn the same thing about their authentic cusine, from the handle of the herbs, spices, and ingredients used in prehispanic food and the european influence which helped me learn how to fuse ingredients. So my advise is that if you're willing to cook with your heart and work hard one day you may become a true chef.