Chefjeb's Page

Foodies /

Joined 2 years, 7 months ago.

From Carthage, MS US

GroupRank 10

I'm a self proclaimed Master cook.

I have 241 cooking friends

My recipes have 265584 views with a 4.8 average.

Tagline: I'm a Retired Chefs And Food Safety Instructors foodie

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About me
Due to health reasons, I am inactive. Please enjoy the posted recipes and experience the Joy Of The Table! I am retired from the Mississippi Hospitality & Restaurant Association where I was a consultant and food safety instructor. Marilyn was also a professional chef, and together we have owned restaurants and worked as chefs and food service directors. We bake our own bread and love experimenting. We have two Hobart mixers, a 10 qt. and a 20 qt. which makes things easier. Plus, when we remodeled our home, we installed a stainless steel restaurant-style kitchen complete with a three-compartment sink and commercial dishwasher. One of our restaurants was New Orleans-themed Creole. And we lived in the New Orleans area for about seven years, so we developed a fondness for the city and its rich food heritage. But, we love it all -- Italian, Greek, Southern, you name it, we'll try it. We love healthy eating, but want what we do eat to have a WOW factor. And always something new.

Comment Wall

Tablescape 3 days, 4 hours ago said:
Are you still around? Haven't seen a recent post. Hope you are.

Lovebreezy 8 months, 2 weeks ago said:
Your Cheese Fudge Recipe is now a proud member of the VELVEETA group. It is a good lookin’ recipe that fits in nicely there. Stop by our group 1040 and consider joining up yourself.

Gapeach55 1 year, 2 months ago said:
Hi Chef! What a great profession. I'm sure you and your wife have some great recipes. I bet your kitchen is awesome too. Hopefully someday for me before I get to old. Have a great day!

Dmajor 1 year, 3 months ago said:
Morning Chef! I was just getting around to checking out your wonderful recipes. Glad I did, being a southern girl, I love most of these! Gonna try these out soon. Your tomato gravy is similar to mine except I don't put milk in my gravy. Does the milk make the gravy smoother than using water? Look forward to exploring more of your recipes. Thanks! Deb

Hippielovebug 1 year, 4 months ago said:
Hey Chef Jeb, My son-in-law has never cooked a catfish. He has cooked Perch, walleye and salmon. We don't tolerate spicy very well, we live in Michigan. Any suggestions?

Carouselp 1 year, 5 months ago said:
Hey listen i see that you have tried recipediva's Chocolate Moist Cake and i really wanna try it too.i was wondering if you could help me..? i wanted to ask what form we have to use the coffee in? sorry im just a beginner... do i make a cup of black coffee with water n put that in or just put in dry coffee as such?

please do reply...
thanks!
-Maham.

Dottiet 1 year, 7 months ago said:
Thanks for the comment on the Church Breakfast Eggs. I live near the farm so eggs in the local area are not a problem. I like your comment about liquid eggs. Thanks and I will make a note of that. Cheers! DottieT