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Confessions of a Chef
yesterday at 20:15. Facebook
"Its not about passion. Passion is something that we tend to overemphasize, that we certainly place too much importance on. Passion ebbs and flows. To me, it's about desire. If you have constant, unwavering desire to be a cook, then you'll be a great cook." - Thomas Keller
Confessions of a Chef
yesterday at 19:28. Facebook
Book prize up for grabs. Go to Moffat Australia to participate
Confessions of a Chef
yesterday at 04:57. Facebook
Do you really need scars to prove you are a chef?
Let us know what you think!

“Lots of famous chefs today don’t look whacked, because they don’t work. They have a healthy glow and a clear complexion. There is blood in their cheeks. They haven’t got burns on their wrists and cuts on their hands.” _ Marco Pierre White
Confessions of a Chef
yesterday at 01:41. Facebook
UNCLAIMED PRIZE!
We posed this question to our Chef community. Our winner of a copy of White Heat was Vasill Souris RooBox
Please DM a postal address.
We will redraw tomorrow if unclaimed!
Confessions of a Chef
12/05/2016 at 18:17. Facebook
Is it that simple?
Confessions of a Chef
12/05/2016 at 08:48. Facebook
Confessions of a Chef
12/04/2016 at 20:24. Facebook
Secondary cuts can be a great driver for a restaurant...and very, very profitable if done right.
Confessions of a Chef
12/04/2016 at 19:47. Facebook
Confessions of a Chef
12/02/2016 at 04:20. Facebook
We posed this question to our Chef community. Our winner of a copy of White Heat is Vasill Souris RooBox
Please DM a postal address
Here is what Vasill had to say..
"Had a regular in a restaurant my wife and I worked in always sleezy to the girls always complaining about something,but he was a family friend of the boss so we put up with it,one busy Sunday he orders puttanesca and a Italian...
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Confessions of a Chef
12/01/2016 at 08:19. Facebook
Confessions of a Chef
12/01/2016 at 07:12. Facebook
Confessions of a Chef
11/30/2016 at 09:08. Facebook
A copy of Marco Pierre White's 'White Heat' for a Chef who participates. Be fast we'll announce a winner tomorrow!
Confessions of a Chef
11/30/2016 at 00:31. Facebook
“So who the hell, exactly, are these guys, the boys and girls in the trenches? You might get the impression from the specifics of my less than stellar career that all line cooks are wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts and psychopaths. You wouldn't be too far off base. The business, as respected three-star chef Scott Bryan...
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Unclaimed prize!
Shaun Ramsay Bay Fusion Food Design
Please DM an address today otherwise we will redraw tomorrow!

We asked our audience...
'Cakeage' ...charging guests a fee if they bring their own cake.
Should restaurants charge a 'Cakeage'?
Our winner is Shaun Stephen Ramsay Bay Fusion Food Design.
Here is what Shaun had to say
"Depends on the establishment if they dont offer dessert or...
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We asked our Chef community 'Can you spot an imposter early in the piece. Tell us a funny story'
Our winner is Wayne Minns Sorrento Restaurant & Bar Whitsunday
This is Wayne's funny...we think it's VERY funny...
"One new guy, tried pulling a bone from a raw barramundi fillet with his teeth, wen I saw n stopped this then he tried to explain he'd been head chef for 30 yrs, old Chinese guy, he...
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Great day for some of our member Chefs. Thanks to the PorkStar team