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Working with JW Marriott Libya trilling moment for me, Although I've work in Marriott Manila before As a Chef Also,...
I meant no harm, I'm just here to help. I didn't mean to disturb, I just want to know...
Cookwork interviewed some of our members to get their expertise on the benefits of attending culinary school. Here is Manerly's...
Cookwork Interviewed some of our members to get their expertise on the benefits of attending culinary school. Here is Frankysin's...
I never worked with chefs before. I have gone recruiting into many industries including corporate, academe, medical, and industrial fields. ...
its hard to work to a company with running of lots politics inside, you dont know what can i do...
Can someone in pastry arts tell me how this style is done? i'm guessing it's sculpted white choco. i...
I can do the basics of baking, like cookies, cake and bread. But I can't even begin to compete with...
The year 2010 was a great cap to an exciting first decade of the new millennium. The McRib made a...
COME ON STUDENTS OF L'ECOLE WE NEED TO STAND TOGETHER.
I'm new to Cookwork and I would love to introduce myself. My Name is Chef Tom Heintz, executive chef for...
A FEW WORDS ABOUT A YOUNG CHEF CHETAN........ “Ingredients are not sacred. The art of cuisine is sacred. It...
Check out "Fresh Eats" blog on www.urban-streetflavor.com and let me know what you guys are thinking about this food I'm...
I am currently enrolled at the Art Institute taking the B of S in F&B Managment. I need to survey...