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How Many Potatoes To Mash
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2 comments. From Scratch Bacon Ranch Dressing
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1 comments. Best Ever Taco Seasoning Mix
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5 comments. Prize-winning Chicken Sausage Jambalaya
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6 comments. Country Ham And Red-eye Gravy
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2 comments. From Your Oven Chicken Salad
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1 comments. Mississippi Delta Pimento Cheese
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8 comments. Cheese Straws
Submitted 1 year, 4 months ago. 2 comments.
2 comments. Buying Fresh Shrimp
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6 comments. Southern Tomato Pie
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1 comments. Low-fat Orange Poppy Seed Bread
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Submitted 1 year, 4 months ago. 9 comments.
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4 comments. Sweet Potato Pone
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Submitted 1 year, 4 months ago. 3 comments.
3 comments. New Orleans Red Beans Rice
Submitted 1 year, 4 months ago. 6 comments.
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2 comments. Mango Chipotle Barbeque Sauce
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1 comments. Eggplant Fingers
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11 comments. Old Fashioned Banana Pudding
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8 comments. Crispy Coleslaw
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5 comments. South Louisiana White Beans Rice
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4 comments. Mississippi Sweet Potato Rolls
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chefjeb
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Joined: 1 year, 5 months ago
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Tagline: I'm a Retired Chefs And Food Safety Instructors foodie
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About me
I am retired from the Mississippi Hospitality & Restaurant Association where I was a consultant and food safety instructor. Marilyn and I continue to teach the National Restaurant Association Educational Foundation ServSave food safety manager certification course and have taught over 19,000 students. She was also a professional chef, and together we have owned restaurants and worked as chefs and food service directors. One of our sons is a culinary graduate of Johnson & Wales and is a professional chef. We are definitely foodies. 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.
I am retired from the Mississippi Hospitality & Restaurant Association where I was a consultant and food safety instructor. Marilyn and I continue to teach the National Restaurant Association Educational Foundation ServSave food safety manager certification course and have taught over 19,000 students. She was also a professional chef, and together we have owned restaurants and worked as chefs and food service directors. One of our sons is a culinary graduate of Johnson & Wales and is a professional chef. We are definitely foodies. 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.
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