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arielmalagamba

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Working In JW Marriott Tripoli LIbya

Working with JW Marriott Libya trilling moment for me, Although I've work in Marriott Manila before As a Chef Also,...

Sunshine Estrella

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Culitinerary: Appreciating Culinary The Way I Know How

I meant no harm, I'm just here to help.   I didn't mean to disturb, I just want to know...

Marnely

Marnely

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Cookwork Interview: Your Culinary School Experience

Cookwork interviewed some of our members to get their expertise on the benefits of attending culinary school.  Here is Manerly's...

Frankysin17

Frankysin17

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Cookwork Interview: Your Culinary School Experience

Cookwork Interviewed some of our members to get their expertise on the benefits of attending culinary school.  Here is Frankysin's...

Angel Valderia

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Chefs and Space

I never worked with chefs before.  I have gone recruiting into many industries including corporate, academe, medical, and industrial fields. ...

raddik

raddik

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the company

its hard to work to a company with running of lots politics inside, you dont know what can i do...

ibrahimsushi

ibrahimsushi

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sashimi salad

rosemary

rosemary

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wedding and special occasion cakes!--1 of u talented pasty chefs tell me how this is done? I want to be able to do this style!!

  Can someone in pastry arts tell me how this style is done?  i'm guessing it's sculpted white choco. i...

mimiaja

mimiaja

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Line-cook

I can do the basics of baking, like cookies, cake and bread. But I can't even begin to compete with...

Entree

Entree

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2011 Food Predictions

The year 2010 was a great cap to an exciting first decade of the new millennium. The McRib made a...

chefabernathy

chefabernathy

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JOIN GROUP

COME ON STUDENTS OF L'ECOLE WE NEED TO STAND TOGETHER.

tgheintz

tgheintz

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Introducing Myself - Chef Tom Heintz

I'm new to Cookwork and I would love to introduce myself. My Name is Chef Tom Heintz, executive chef for...

chefchetan

chefchetan

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chef chetan

A FEW WORDS ABOUT A YOUNG CHEF CHETAN........   “Ingredients are not sacred. The art of cuisine is sacred. It...

chefalchemy82

chefalchemy82

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Real food for Real people

Check out "Fresh Eats" blog on www.urban-streetflavor.com and let me know what you guys are thinking about this food I'm...

Breehutch

Breehutch

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A Little Bit of Help

I am currently enrolled at the Art Institute taking the B of S in F&B Managment. I need to survey...

The Four C’s of Food Safety

In the fight against bacteria in the food preparation area, there are 4 Steps to...

The All-Important Restaurant Pass? Is it all that Important?

The Pass   When we say “the pass”, many might misconstrue it for some sort...

Pork siomai w/ chili garlic sauce

My version of pork siomai paired with chili garlic sauce. cooking is really my passion,...

Yong Tau Foo : The Fish Fabulous

My house is next to the Doi Suthep, so I have a great view of...

Wagyu: In Search of the Best Steak

Since returning to Mckendricks Steak House in October of 2007 I knew I had a...
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