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Reel Recovery was founded in 2003 by a group of avid fly-fishers, inspired by their fishing buddy's ongoing battle with brain cancer. Witnessing first-hand the beneficial impact fly-fishing provided their friend, they created Reel Recovery to provide the same opportunity for other men battling the disease. Combining expert fly-fishing instruction with directed courageous conversations”, the organization provides men with all forms of cancer a unique opportunity to share their stories, learn a new skill, form lasting friendships and gain renewed hope as they confront the challenges of cancer”.

Safety First. For knives to be useful and safe, they must be sharp. Dull knives can slip off the onion or whatever you are attempting to slice, and can do some serious damage to anything in the way. Keep them sharp by using a sharpening steel after each use. When I notice that the blade is getting especially dull, and is inefficient while slicing, I use an electric knife sharpener.

The Culinary Business Academy of New Mexico, has a variety of education opportunities to get you going as a personal chef. They have a 5 day, a 3 day and a 2 day course. The 2 day course is offered in many parts of the country including, Chicago, New Orleans and Newark, NJ. Besides the instructor course, they offer a home study course for the Personal Chef. The course takes about 80 hours to complete.

The Electri-Chef 32 Inch Closed Base Electric Grill 4400-EC-448-CB-S-32 is perfect for condos, hotels and other places where compressed gases may not be allowed. This Electri-Chef 32 Inch Closed Base Electric Grill features single control on a closed cart with door access. This high quality electric grill is perfect for apartments, homes, condominiums and multi-family homes. All stainless steel construction with easy-to-use adjustable controls that provides grilling temperatures from 180 to 600. Clean electric cooking with 448 square inches of grilling surface (14 inch x 32 inch). Requires 208/220 volts ac 30 amps single phase dedicated branch circuit.

Are you thinking of taking action, you should at least be asking for your money back, especially how unprofessional they are being & not getting back to you! This being their livelihood they should be going above & beyond to address concerns of food poisoning. Can you imagine if people got sick at your folks restaurant & they just completely ignored it?!


<img src="http://cheffsolutions.com.br/wp-content/uploads/2012/01/Fanatico.png" image_too_big="252" />

In the mid to late 90's a recruiting phenomenon occurred, candidates in one easily accessible location! Just plug in few key words and PRESTO a resume that fit your needs (seemingly). The job boards quickly took off and next thing you know everyone was spending tens of thousands of dollars for one year license. The downside, we stopped interacting/socializing with candidates.