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

have you ever thought about starting your own restaurant? why or why not?

I am thinking of going into patisserie making. Potentially start my own patisserie after some years of experience. orz.

Asked by sophiesuperduper about 11 years ago

Could I make an appetizing chili that drew its influence from eastern cooking, using a curry powder in place of chili powder, and sauteing the beef with onions and fennel before adding it to a beef stock, beans, tomatoes, rice wine, and the powder?

Asked by Sergio over 4 years ago

How much steak butter do steakhouses use on a typical steak? (And is steak butter the same thing as regular butter?)

Asked by Jess almost 12 years ago

Oven roasted chicken with bones I've been saving remove chicken when done add water to bones and make broth. Sautee onions and garlic. Add bell peppers and scallions and spices mix with chicken broth, add flourthenchickenservewithflatbread thoughts?

Asked by Cody over 4 years ago

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I'm trying to solidify honey so I can grate or microplane it for a honey shavings garnish. What would be the best/fastest way to accomplish this?

Asked by Rook over 4 years ago

Hi, I marinated tofu with apple cider vinegar lemon and oregano. I was trying to get it to taste like “feta” cheese and then parrot with roasted beets. However I’m missing something because all I can taste is the vinegar. What other ingredients would you recommend to balance the dish out?

Asked by Tonya about 4 years ago

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

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Chef

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have you ever thought about starting your own restaurant? why or why not?I am thinking of going into patisserie making. Potentially start my own patisserie after some years of experience. orz.