Chef

Chef Mil

Berkeley, CA

Female, 49

I have been working in restaurants in the San Francisco Bay Area for over 20 years (two of the restaurants had been in the SF Chronicle's Top 100 Restaurants). I have cooked mostly Mediterranean food, but have some experience with Asian food. I went to cooking school, and worked my way up from being a prep cook (think--prepping 3 cases of artichokes, de-boning 100 quail, and juicing a case of lemons!) to being a chef at a well known restaurant in my area. And no, I am not the yelling type! :)

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93 Questions

Last Answer on March 14, 2013

I made a pudding/flan mixture but when I was putting it in my oven my oven kind of turned off and now it snot working. how long can my uncooked pudding last.

Asked by iman over 3 years ago

I had these pies a couple of times, they were like a meat pie with the bread baked around it but the center was a mixture of beef and lamb onion other spices and little round white white or light brownish grain does anyone have any idea what they are called?

Asked by Dan over 4 years ago

I had these pies a couple of times, they were like a meat pie with the bread baked around it but the center was a mixture of beef and lamb onion other spices and little round white white or light brownish grain does anyone have any idea what they are called?

Asked by Dan over 4 years ago

I work with a recipe for vegetarian burgers (kebabs) that I try to cook on a charcoal stick. However, they do not come out very tight so that they roll on the stick and their texture is very soft.
As a stabilizer I use gum arabic and tapioca starch and to eliminate a lot of moisture I use phrygana (I have tried flour or oats but they become very sticky).
What else as a material or technique can I do to remove moisture and especially to get them tighter ??

Asked by Maria about 4 years ago

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Dear Chef
I am into Keto Diet, and I want all people to follow it also, it helps me, and I want the other to benefit from it also.

I want to establish a Pasta factory, but pasta without Wheat flour, instead, using Lupin, Chickpea, or Almond flour.
Whatever will be the best to make this dough.

I did a lot of research, but I couldn't find recipes suitable for industrial products, all was like homemade recipes.

Can you advise me please.
Best regards

Asked by Karam Hanna about 4 years ago

I would like to know if you can open your own small business but also be the lead chef or cook of your own business? If so, do you have to obtain a certification or just be up to par for inspection?

Asked by Jasmine over 5 years ago

How much corn beef carrots cabbage and potatoes do I need for 40 people ? What is the best way to prepare this

Asked by Diane almost 4 years ago

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Chef

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I made a pudding/flan mixture but when I was putting it in my oven my oven kind of turned off and now it snot working. how long can my uncooked pudding last.

I had these pies a couple of times, they were like a meat pie with the bread baked around it but the center was a mixture of beef and lamb onion other spices and little round white white or light brownish grain does anyone have any idea what they are called?

I had these pies a couple of times, they were like a meat pie with the bread baked around it but the center was a mixture of beef and lamb onion other spices and little round white white or light brownish grain does anyone have any idea what they are called?

Also on Jobstr...

I would like to know if you can open your own small business but also be the lead chef or cook of your own business? If so, do you have to obtain a certification or just be up to par for inspection?

How much corn beef carrots cabbage and potatoes do I need for 40 people ? What is the best way to prepare this

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