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Sunday, August 9th, 2009
8:58 am - Cherry-Peach Crisp


Cherry-Peach Crisp

Ingredients :

2 cups Quaker oatmeal
2 cans Peach pie filling
2 cans Cherry pie filling
1/4 cup fresh grapefruit juice
1 cup white sugar
1 cup brown sugar
1/4 stick melted butter (unsalted.)
1 and 1/2 Tsp. all-purpose flour.
1 tsp. cinnamon



Yummy.......................Collapse )

current mood: aggravated


Tuesday, March 31st, 2009
2:09 pm - Hello From TN

Just wanted to say Hello from TN. 

I'm interested in a Culinary Arts career due to my general love of cooking, but am unsure as to exactly "what"  I'd be getting myself into.  If anyone could give me some general advice that would be lovely.  Also, is a passion for cooking really enough to make it in this field?

Oh, Feel free to leave me a comment if you like!

B. Blue

(1 well done | rare)

Thursday, May 15th, 2008
11:35 am - sigh......

I've been watching "Ramsey's Kitchen Nightmares" for the last day or so....it reminds me of why I love to cook: the rush, the creativity, the feeling of completion when a rush is finished and the customers are happy, the dance of everyone doing their job properly.....and why I got out of it and have nightmares of going back: the lack of training in staff, the owners who should have nothing to do with the kitchen, the demands to produce things you have no training or equipment for and no chance of getting either or support from management. If I could find a proper run, clean kitchen to start again in, I would be there in a heart beat. Unfortunately, Seattle hasn't got very many good kitchens...too much powder blows through this town.

(2 well done | rare)

Friday, June 8th, 2007
3:17 pm - Alaskan cooking with Fire

Hey since i am new on this community i thought i would say HI!!

I'm Jess, a really laid back fun kind of Gal :D

I'm a sous Chef in Fairbanks, Alaska. I travel around working seasonal positions around the globe. I went to Culinary school in 2003 and finished in 2004 at Avtec in Seward, Alaska. A year course :D I am a Cert Chef and baker. I've been cooking tho for almost....10 years.

I'm looking to make some female buds that are also in the same trade. Be awesome. I love cooking and look forward to meeting others that do too!

current mood: cheerful


Saturday, March 24th, 2007
5:58 pm - New chef on the block.

Hi there, new here... intro post expected.

>> Gina

>> 24

>> Canada

>> Currently training to become a Pastry chef, one month left until graduation. Can I get a whoo hoo?

(3 well done | rare)

Monday, June 12th, 2006
9:42 pm

right now i work at a cafeteria on Ft. Belvoir, VA. it's nothing fantastic but it pays the bills and gives me some experience and the opportunity to get some basic stuff down. i was attending the culinary program at the community college here, but it's nothing fantastic either (some of the instructors are great, but the program itself i don't much like). at the end of october/early november i will be moving to richmond so in september i'm going down there to job/apartment hunt. i'm afraid i won't be hired for lack of experience/lack of jobs but i'll see i suppose. i'd like to work somewhere that does more quality cooking, honestly. these are my impressionable/formative years i want to be in a good place around good people to absorb the best info. i'll also be going to a community college based school down there to get an aas. personally i always felt that a degree was next to worthless without experience, which is why i'm so focused on getting some good experience. anyhow this looked like an alright (if not terribly active) community so i thought i'd say hey.

current mood: determined


Tuesday, April 25th, 2006
10:56 am - Line cooks wanted in Seattle!


So Hot Dish needs to hire two line cooks here in Seattle, as the restaurant is to open on May 2nd, what they need is: non-smoking, gay friendly, experienced breakfast & dinner line cooks.

So if you fit the above (or know someone who does), and would like to work for some really great guys please got to their web site Hot Dish and contact them ASAP!


Thursday, February 23rd, 2006
1:44 am

Hello all! I'm Nicole and I'm seriously thinking about enrolling culinary school. I have a passion for cake decorating and one day hope to own my own shop. I live in Oregon and the school I'm looking into would be Western Culinary Institute. However, the website has very little information on it.

Do any of you lovely ladies know a legit and safe college info site where they send me information through the mail? I've found a few, but I'm paranoid about giving away my information over the internet.

Also, if anyone one here has attended WCI, perhaps you could answer some of the questions I have?

Thanks so much.

(3 well done | rare)

Thursday, January 19th, 2006
11:42 pm
yummyboo This is my first post. I've just finished culinary school in St. Louis. I did quite well, but one thing always eluded me. I need advice on plate presentations. It just doesn't seem to come to me as easily as it does for some. So, any pointers or tips would be appreciated. thank you.

(1 well done | rare)

Monday, December 26th, 2005
7:57 pm - so

whats in your kniferoll?


Wednesday, December 21st, 2005
9:19 pm - i might get an apprenticeshipppp!!!!!

things that just dawned on me today:

do apprentices get paid?

are pastry chefs allowed to have anything but short nails?

wish me luck!!!!

(9 well done | rare)

Tuesday, December 20th, 2005
7:03 pm - Hi!

Hey, im Julie...im in culinary school, im in an advanced baking program...we had 2 projects when we had to make wedding cakes, one with buttercream that is edible & another cake with rolled fondant and gum paste that you can not eat....
it's my 1st time posting here and i kinda wanted to show them off...
My 1st wedding cakesCollapse )

current mood: bored

(2 well done | rare)

Monday, December 19th, 2005
10:11 pm - 'shrooms

FOR: fly by the seat of your pants, heart-attack inducing quiche which is beyond strict definition. (contains bacon and ridiculous amounts of mushrooms)

Read more...Collapse )


Saturday, December 17th, 2005
8:41 pm - halp

hi - i am turtley new here. i am the jenny, possibly extraordinaire but it depends upon who you're asking.

i am a fairly recent graduate of a culinary arts & sciences program at a little state-run vocational school in alaska. i know i learned an awful lot but i feel a little less-than-confident about my abilities. i am a naturally shy girl already.

i did well in school and my first job after graduation was working in a resort kitchen in denali national park for the summer as a pantry girl. it wasn't crazy-busy all the time but we had our little moments, i.e. "70 japanese tourists? nobody told us about a party of 70 JAPANESE TOURISTS?!".

i've recently relocated to seattle 'cos it seems a better place to look for a starting-out job. i know i can do things on the hot line procedurally but i'm pretty sure i don't have anywhere near the speed i need. i'd like another pantry job and have applied online for various positions in hotels, convention centers, etc.

my question, short-story-long - is - what's the best way to get yo'self a job when you're a wallflower who worries she didn't learn enough in school? suck it up and go pester local chefs? is a walk-in situation better than a calling or e-mailing? any suggestions for activities that will make me feel slightly less than the incompetent i'm feeling right now?


Thursday, December 8th, 2005
1:00 am - shoe advice?

hi missies. i am in desperate need of a new pair of clogs, as the ones i have suck total ass and make my feet hurt. i was wondering if any of y'all could give me recommendations as to what has worked for you. men's shoes aren't cut right for my feet, and my feet are narrow on top of everything. i've got my eye on the dansko women's narrow pro, but does anybody have other suggestions? much appreciated!

current mood: ouchy feet!

(3 well done | rare)

Friday, November 4th, 2005
6:56 pm

i need a traditional style recipe for buckwheat knishes..help!?


Wednesday, October 26th, 2005
10:11 am - let's talk equipment

home espresso machines?

thats right, ive become such a coffe snob that i dont even trust the professionals anymore and would like to invest in my own. the steaming of the (soy)milk and a nice, slow brew are most important to me.


Wednesday, October 19th, 2005
8:40 pm

how would i go about transforming a bar of baking chocolate into chocolate chips? is it possible?

(3 well done | rare)

Sunday, October 16th, 2005
6:14 pm - Er..hi..

I just joined the group. I recently graduated from culinary school, with a degree in patisserie and baking and moved back to my hometown, Tulsa (whyohwhydidIdothat?!?), and am working as the pastry chef in an upscale restaurant. And apparently, I like the word "And". Anyway.

It'll be nice to have a place to vent or discuss to a group of people who actually understand what I'm talking about.

Girls rule!

(1 well done | rare)

Wednesday, September 14th, 2005
8:18 pm

are standard japanese (i'm guessing) rice papers suitable for serving as "dumpling" wrappers if stuffed and steamed?

does anybody know the traditional components of a bento box?

thanks :D

(1 well done | rare)

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