Chef

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

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Last Answer on March 14, 2013

Best Rated

I need to make lasagna, but my mozzarella is bad. Will I ruin the lasagna by substituting Monterey Jack cheese in place of the mozzarella?

Asked by Skjellerson over 4 years ago

 

I make chicken pies at home making gravy from scratch. The gravy after being frozen is broken. Wasn’t broken when I made it ?

Asked by Chris about 5 years ago

 

after thawing sea scallops, do i need to brine them before using them in a recipe?

Asked by Thomas over 4 years ago

 

I need to cook two beef tenderloins at once. One is 4.3 lbs. and one is 4 lbs. How long do I need to cook them them for medium rare? At what temp? and do they need to be put on a rack?

Asked by Mary L Conley almost 4 years ago

 

So many restaurants now where the kitchen is open and the cooking in full view. Is this just a trendy thing, or is there a real utility / purpose behind it?

Asked by jolene over 11 years ago

 

Hello, when making soft pretzels, you boil the pretzel in a baking soda bath. Can that baking soda water be used the next day or is it a one time use?

Asked by Anthony over 4 years ago

 

Im making porkchops and rice. Could i add the raw seasoned pork chop bones to my rice water to give the rice extra flavor

Asked by Danny seals over 4 years ago