The place for passionate cooks
Advanced 5 Day June 2010 Discussions (2)
| Discussions | Replies | Latest Activity |
|---|---|---|
 Poaching EggsPoaching Eggs Poaching eggs the classic way – i.e. straight into a pan of deep simmering water – is a doddle, as long as you follow these… Started by Karon Mahy |
1 |
Jun 16, 2010 Reply by alison Zutshi |
Poaching Quails Eggs - The Ashburton Cooking School Way.Poaching quail eggs Always use high quality fresh eggs when poaching as they have a large amount of thick albumen, which consequently have… Started by Karon Mahy |
0 | Jun 7, 2010 |
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…"
© 2012 Created by Ashburton Cookery School.
