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Getting Started on the Cookery Network (29)
| Discussions | Replies | Latest Activity |
|---|---|---|
How much to charge as a personal chefI've been asked to potentially do some midweek cooking for a professional couple who don't have time to cook properly during the week. Assu… Started by Rachel McPhaden Yule |
2 |
Apr 16 Reply by Patricia Alexander-Bird |
 InsuranceHas anyone any recommendations regarding minimum insurance for a Private Chef ? Just got a new contact and need to look at suitable cover b… Started by Sharne Worrall |
0 | Feb 14 |
ChallengeI was out walking with a group of friends yesterday raving about the 'Intermediate' couse I have just finished when one of the party challa… Started by Ian Tutin |
3 |
Jan 14 Reply by Ian Tutin |
PateHas anyone got a recipe, (hopefully tested), for a game pate prverably not too smooth. I used to have one but seem to have lost it, and I'v… Started by Ian Tutin |
1 |
Dec 17, 2011 Reply by Anicca O'Nions |
rib of beefAny tips for cooking rib of beef (4 rib bone in)? I've ordered it from the local farm shop for Boxing Day and want to do it justice! Thanks. Started by Kathy O'Gorman |
1 |
Nov 26, 2011 Reply by Joe Bartlett |
 Shelling Hard Boiled Eggs?My dreams of being a competent cook dashed as I worked my way through NINE soft-ish boiled eggs (8 mins) and had ONE good result. A guy can… Started by Paul Romanuk |
4 |
Oct 17, 2011 Reply by Amanda Smith |
Octopus - sous videIf you like octopus - cook in a water bath (just the tentacles) for about 5 hours... either eat then or chill rapidly in ice water to make… Started by Paul Romanuk |
1 |
Aug 30, 2011 Reply by Dom O |
Pork en papillotte - for 6 peopleHello, i am taking the recipe from the intermediate course -the pork en papillotte. I am cooking for 6 people, would you do 6 individual pa… Started by Kiriana Lewis |
1 |
Jul 20, 2011 Reply by Dom O |
Preserving fresh truffles?Anyone have a great recipe for preserving fresh black truffles, and how long will they keep? Started by Katja Miinalainen |
3 |
Jun 23, 2011 Reply by Joe Bartlett |
potatoes like glueNever had this happen before... -boiled and lightly mashed some jersey royal potatoes, then fridge'd them -to bring them back... heated s… Started by Paul Romanuk |
1 |
May 22, 2011 Reply by Claire Lawry |
Latest Activity
Anicca O'Nions commented on Anicca O'Nions's group Cookery Jobs"NEW OPPORTUNITY
The Food Travel Company is looking for a talented and confident food loving cook with great people and organisational skills. Someone who knows how to put the fun into food and who can turn their hand to most things, and who can…"
Anicca O'Nions commented on Anicca O'Nions's group Cookery Jobs"New Job - CUMBRIA
Zeffirellis
Compston Road Ambleside Cumbria LA22 9AD
015394 33845
We have a vacancy for a Sous Chef to work in our Restaurants; Zeffirellis and Fellinis in Ambleside. The successful person would work in a small team…"
Anicca O'Nions commented on Anicca O'Nions's group Cookery Jobs"NEW JOB - FRANCE
Here below is the ad we have on our site for the junior chef position, a CDD is a fully declared French contract for a short duration, usually 3 or 6 months, the CDI is the long term contract, both contracts give the staff full…"
Anicca O'Nions commented on Anicca O'Nions's group Cookery Jobs"New Jobs
Private 30m SY looking for a cook stew with a season or more's experience. Stew/ cook who loves cooking Italian food (fresh pasta, healthy food etc). Position to start asap in Palma. 5 crew, max 4 guests. Position till October. Salary…"
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