Thank you chef, I have it on my calendar and plan to be there! -- Eric Gillish Corporate Chef ACF Chapter President Kalamazoo/Battle Creek Millennium Office 3505 Greenleaf Blvd - Kalamazoo, MI, 49008 ...
Thank you for clarifying Chef Rajeev. I did send out through my chapter email list that it was a scam, I had had a couple of them through the ACF in the past, so was always directed to inform and tell everyone to disregard and report if it hadn't been ...
Chefs!! I will be on this meetup!! Thank you for the update! This is important information to bring to the table. Please touch on why a board is important and how to get others interested in becoming part of the board after terms are over. You ...
Chef Nathan, Warm regards, This was not a fake email. I sent it to many chefs whose membership is about to expire on 3/31/2024. However I used wrong heading and it should have been " Your Membership Expiring Soon " Anyway my error. I appreciate ...
Its always an interesting thought experiment to see how all these thing interact. I would think that in the case of soda bread the egg(s) adds an amount of stability. Soda bread (in its simplest terms) is a giant biscuit and I'd think the weight of something ...
Chef Shoup - I believe the first scones were made from oats and probably did not include eggs. As you know, many breads (like brioche, e.g.) are enriched with eggs and/or butter and/or milk and/or sugar. There are probably a million (exactly) scone recipes ...
My last 2 mornings have started by making a batch of Irish Soda Bread. I don't remember exactly where my recipe came from but it contains buttermilk, eggs and butter. Our Chef de cuisine commented about scones, biscuits and Soda not having eggs and she ...
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