View Full Version : Guess who finished culinary school?
Team Sergeant
06-23-2011, 16:25
Guess who finished Le Cordon Bleu culinary school today? :munchin
Ambush Master
06-23-2011, 16:30
Congrats Jeff!!!
Congratulations!!!!
When are you buying, uh, making dinner to celebrate? :D
Tress
Guess who finished Le Cordon Bleu culinary school today? :munchin
Nice. Personal enrichment or you plan on going into the business?
Congratulations, Team Chef! :lifter Are you a Master Baster now? ;)
Pat
Congrats!
What's for dinner? :D
Team Sergeant
06-23-2011, 16:49
Congratulations!!!!
When are you buying, uh, making dinner to celebrate? :D
Tress
I bought a keg of beer and a months worth of TV dinners.....
BMT (RIP)
06-23-2011, 16:50
Damn!! A 3 qualified SPOON!!!
:D
BMT
Team Sergeant
06-23-2011, 16:56
Damn!! A 3 qualified SPOON!!!
:D
BMT
I'm guessing here but I don't think most military cooks are classically trained French chef's.....;)
When are we gonna see you on CHOPPED (http://www.foodnetwork.com/chopped/index.html)?
Congrats!!
Roguish Lawyer
06-23-2011, 17:15
Outstanding. Congrats!
Top of the class.....what a surprise. ;)
All the best on your next journey.
bost1751
06-23-2011, 18:38
Congratulations Jeff.
Congratulations, TS!:lifter
Red Flag 1
06-23-2011, 18:50
Good on ya TS!
Brings the term, "Well Done" a whole new level!
RF 1
Congratulations Team Sergeant
Congrats Jeff, what's for dinner?
PedOncoDoc
06-23-2011, 19:20
Congrats! What's next? ;)
Originally posted by Team Sergeant:
I bought a keg of beer and a months worth of TV dinners.....
Jeff,
All that money and training for Le Cordon Bleu culinary school and all you can come up with for a graduation bash is a keg of beer and TV dinners???? :eek:
No wonder France has been going to shit in a handbag!!!!! :D
Tress
Well-earned and well-deserved, I'm sure. Congratulations!
Susan
Sweet! Congrats.
I'm up for samples anytime. :D
Sweet! Congrats.
I'm up for samples anytime. :D
Exactly!!! so when is the party and what's for chow?:D
Congratulations Jeff, another milestone met……:lifter
While everyone is asking, "what's for dinner?", I'm just putting in my order now for a repeat of the steaks you cooked. Damn near made a Wyoming cowboy cry they were that good.
Congrats my friend, 'well done', correction, 'Medium Rare' please.
Cool, never stop learning...did they make you wear a funny hat?
greenberetTFS
06-24-2011, 05:50
Congraduations Team Chef,what's next,opening your own French restaurant?.... My wife and I really love French food,we had a very special restaurant in Chicago,my only complaint is that the servings were on the light side..... Probably that's why I'm almost 300 pounds now .......... Good luck on where ever your furture may lead you............:lifter:lifter:lifter
Big Teddy :munchin
cetheridge
06-24-2011, 08:06
"Chef Jeff" ...congratulations!!! No doubt that you will let us know when you open your restaurant. Looking forward to a marvelous rabbit stew....prepared with onions, potatoes, and plenty of red wine!
Good stuff TS!!
Now - would you please post an AAR as to your after-the-fact recommendation as to doing something like this?? There are a bunch of us still on active duty looking for something fun to do after retirement before we start our next adventure. Culinary school; welding school; fabrications; gunsmithing; etc.
Also - we need to get you assigned to a "D-FAC" downrange so you can go all "Casey Ryback" on the muj!! :rolleyes::rolleyes:
Congratulations Chef !!! I can not wait to be your commie mis en plas, es cest Bon!
Jeff,
Very well done!!! My hat is iff to you.:)
Holly
Mr_PreScuba
06-24-2011, 11:21
Just adding my congratulations to you as well...
Well done...
Congrats! Chef Jeff coming soon to the Food Channel! Imagine Fine gourmet dinners made in the field with indigineous foods foraged in remote locations around the world (think of discovery meets food channel), host by the "Special Operation Chef / TMSGT Extrodinaire".
SpikedBuck
06-24-2011, 12:50
Guess who finished Le Cordon Bleu culinary school today? :munchin
Congratulations! Just proves real men can cook...
I do have a question...do you have a good recommendation on a decent outdoor grill that I don't have to shit-can every time I PCS? I went stainless on my last one, and it was a disaster...wasted a lot of money. Fixing to pick up another one in a few weeks when I redeploy, but would like to hold on to this one for a while. Any thoughts?:confused:
r/
Dan
Barbarian
06-24-2011, 13:06
Way to go, TS! Congratulations!:lifter
Cake_14N
06-24-2011, 13:21
Congratulations, Team Chef! :lifter Are you a Master Baster now? ;)
Or should this be Master Baker?
TrapLine
06-24-2011, 13:38
Congratulations, TS. Though I knew you were a pro after trying the rib recipe. As far as TV shows go, I am thinking a Top Chef/Top Shot amalgam. :lifter
mark46th
06-24-2011, 14:03
Congratulations! A great accomplishment. I have 30 pounds of wild boar sausage(15# for brauts and cheese brauts, 15# spicy Italian) at home I will be stuffing tonight. I will have to send you some and let you work your magic on them...
Shadow1911
06-24-2011, 14:49
Congrats TS. Being a chef might be one of the only jobs that one gets less sleep than on a team.
Shadow1911
06-24-2011, 14:51
Congratulations, TS. Though I knew you were a pro after trying the rib recipe. As far as TV shows go, I am thinking a Top Chef/Top Shot amalgam. :lifter
Sounds like a great show, you gotta shoot it then cook it...
Scimitar
06-24-2011, 22:40
Congratulations Jeff!
I for one can't wait to see a Team Sergants take on a professional kitchen culture.
NOTE TO ALL STAFF
All staff are required to reply Roger that Chief, or Copy that Chief, when given an order"
Team Sergeant
06-25-2011, 08:33
Congratulations! Just proves real men can cook...
I do have a question...do you have a good recommendation on a decent outdoor grill that I don't have to shit-can every time I PCS? I went stainless on my last one, and it was a disaster...wasted a lot of money. Fixing to pick up another one in a few weeks when I redeploy, but would like to hold on to this one for a while. Any thoughts?:confused:
r/
Dan
Something I've looked at....
http://www.biggreenegg.com/
SpikedBuck
06-25-2011, 08:50
Something I've looked at....
http://www.biggreenegg.com/
Jeff,
Very cool...found some dealers in San Antonio...definitely will check them out once I get on ground. Thanks.
r/
Dan
mark46th
06-25-2011, 09:50
For a decent, very portable gas grill take a look at the Coleman Road Trip. I paid $150 for mine at Dick's Sporting Goods. It uses propane bottles but they go quickly so I bought an adapter and hooked it up to a 5 gallon bottle. You can grill steaks for about 6 people on it, lots more for burgers and dogs. One thing I did find out is that it is very hot. I keep the temp on medium to low for grilling steaks, burgers, sausages.... I also bought a flat griddle for it that works well.
It folds up flat with wheels on one end and a handle on the other. I was pleasantly surprised at its utility...
Buffalobob
06-25-2011, 09:57
but they go quickly so I bought an adapter and hooked it up to a 5 gallon bottle.
Get a tree as well as the hose. Put a lantern on the top.
http://www.walmart.com/ip/Coleman-Distribution-Tree-2-Piece/13848693
alright4u
06-25-2011, 18:39
Damn!! A 3 qualified SPOON!!!
:D
BMT
Men cook because they like to- I think women do because they often feel they have to.
Go Devil
06-25-2011, 19:26
Well done!;)
monsterhunter
06-26-2011, 19:58
Guess who finished Le Cordon Bleu culinary school today? :munchin
Congratulations TS. Does this mean you're going to open up a restaurant with a gun range out back?
Cake_14N
06-27-2011, 08:05
Something I've looked at....
http://www.biggreenegg.com/
Look for an Eggfest near you and sign up as fast as you can. They truck over about 100 or so of the Eggs and set them up and let people use them for a BBQ competition. They sell them for a reduced price after the contest. Still pricey, but I love mine. I just wish I would have bought the large instead of the medium. The medium will cook a whole chicken, but nothing else. I get about 5 cooks on one load of charcoal so it is very cheep to use. Temps are easy to control, and it is very possible to keep a slow cook going for 18 hours or so on one load of charcoal.
chechele
06-27-2011, 18:56
YEA YOU!!!! CONGRATS TOP IN CLASS, YOUR SUCH A BAD ASS!!! AUAH
SpikedBuck
06-28-2011, 01:49
Still pricey, but I love mine. .
Pricey is an understatement. Thanks for the endorsement...was looking for someone who had one to see if the price was worth it. Company in SA quoted me $1049 for the XL...still getting over the sticker shock.
Cake_14N
06-28-2011, 07:10
Pricey is an understatement. Thanks for the endorsement...was looking for someone who had one to see if the price was worth it. Company in SA quoted me $1049 for the XL...still getting over the sticker shock.
Then add in the cost of everything you need but is not included...pizza stone ( $65 ) off-set heat deflector ( $75 ) rib rack... you get the picture. But... I get the small pizza from Papa Murphy's and cook it on the Egg...best pizza ever. Just enough charcoal flavor to add great flavor to the all-meat pizza.
You can easily ramp up the temp on the egg to 550+ degrees, seen mine hit 650 once, and this makes for a great crispy crust. I do keep the pizza on the paper plate Papa provides and it chars a little, but does not burn. Don't use any accessory in your Egg that didn't come from BGE because it will most likely shatter from the high heat generated by cooking in the egg.
mark46th
06-28-2011, 10:12
I bought a 12" pizza stone at World Market for about $15.00. I get Digiorno or CPK pizzas, add my own toppings cover them with Mozz then put them on the grill with some oak chips on the side for a little smokey flavor. I put the stone in the grill while it heats up to 500 degrees. Tasty, especially when I use the wild pig spicy sausage I made...
I bought a 12" pizza stone at World Market for about $15.00. I get Digiorno or CPK pizzas, add my own toppings cover them with Mozz then put them on the grill with some oak chips on the side for a little smokey flavor. I put the stone in the grill while it heats up to 500 degrees. Tasty, especially when I use the wild pig spicy sausage I made...
Pizza stones are wonderful.
If I was not running out of summer already, I'd build a new adobe wall off the back patio and build an oven in the process. Something large enough for pizzas and several bread rolls.
A perfect pizza starts with perfect dough, adding garden fresh veggies is only a bonus.
I find myself bouncing back and forth between this thread and the "butter" thread, hoping I might get a glimps of cookie recipes form echoes, Penn, and TS.
SpikedBuck
06-28-2011, 11:49
Then add in the cost of everything you need but is not included...pizza stone ( $65 ) off-set heat deflector ( $75 ) rib rack... you get the picture. But... I get the small pizza from Papa Murphy's and cook it on the Egg...best pizza ever. Just enough charcoal flavor to add great flavor to the all-meat pizza.
You can easily ramp up the temp on the egg to 550+ degrees, seen mine hit 650 once, and this makes for a great crispy crust. I do keep the pizza on the paper plate Papa provides and it chars a little, but does not burn. Don't use any accessory in your Egg that didn't come from BGE because it will most likely shatter from the high heat generated by cooking in the egg.
Great tips! Thx
Stargazer
07-02-2011, 03:20
Congratulations!!
I bought a keg of beer and a months worth of TV dinners.....
:D
Belated congrats TS!
Badger52
07-05-2011, 09:53
When are we gonna see you on CHOPPED (http://www.foodnetwork.com/chopped/index.html)?
Congrats!!First, Congratulations TS; most cool.
Frankly, if I strolled thru the LR and this was on with TS in mix, I'd actually watch it instead of going to the range or copying code. After seeing a few of these things I'd absolutely bet on someone with some professional maturity who had the proven mettle in other endeavors to rise above alot of the why-me high-drama babies seen regularly on things like this.
Maybe the experience would make a good written interlude page in "Cooking with Claymores."
:D
LibraryLady
07-06-2011, 09:15
Not been on ps in awhile, TS, so my belated congrats.
Eagerly awaiting the news of when your restaurant will open. Would find the time/$ to make the opening night of that!
LL