S04.E01: Pardon Your French

[biakbiak]

I wonder if Mila did the actual Le Corden Bleu program or did she do their workshops which basically are designed for tourists and amateurs but also pretentious twits to be able to say they studded at THE Le Corden Bleu. Their reputation isn’t what it used to be because they also licensed their name to some shitty culinary programs in the US which are often just expensive diploma mills. 

Edited June 4, 2019 by biakbiak

[BodhiGurl]

Friggen Old El Paso hard shells and nacho chips. WT serious F. A luxury yacht chef... serving Old El Paso... I mean, I've side-eyed the obvious Costco provisions in past seasons, given this is a high-end experience (I'm fine having 'em in my house, ha ha), but sweet jeebuz, OEP shells and nachos... yeesh. Not to mention everything that's already been mentioned by y'all - micro-steak, canned corn... weird arse choices for "starters"... I missed the first 15 minutes or so, not that I really feel I missed anything. I still can't with Craptain Sandy. I do hope the rumors are true and Ben comes back. I've missed him. Sigh.

[nytonc]

9 hours ago, HunterHunted said:

It is day 1 and this chick is using jar salsa, leftover ranch dressing, and hard shell tacos. Bottled ranch dressing that she had to smell to see if it was good, which means it was from the last charter crew. She didn't even have the sense to buy frozen corn on the cob to char or put avocado on the tacos. They put avocado on everything to upsell basic food. Pico de gallo is cartoonishly easy to make; it's chopped tomatoes, onions, jalapenos, cilantro, lime juice, and salt.

Mila combines all of Matt's imagination, Leon's complete lack of give a shit, and all of Rocky's skills and training, which turns out to be like having a regular person be your yacht chef. The only chef-y thing she did was put foie gras on the burger and it looked like she hammered that too.

I barely believe Mila has eaten a cordon bleu let alone studied at the Cordon Bleu.

Mila is Sandy's karma for every bit of grief she gave Hannah over Kasey. 

I was interested when one of the stews said she used to work on Phoenix 2, which is an honest to goodness luxury super yacht that charters for more than $1 million a week.

https://www.yachtcharterfleet.com/luxury-charter-yacht-24343/phoenix-2-photos.htm

My brother-in-law’s best friend (Wall St trader) chartered a yacht comparable to Phoenix 2 and invited him along. He had to come home on Day 4 bc his mother was hospitalized but he said it was the best 4 days of his life! Beyond luxury!

if I shelled out the $ for any class of yacht I’d be pretty damned angry to be served anything straight out of a box, a bottle or a jar. Chef Barfy won’t last long. 

[missyb]

There was no thought to meal planning at all. Oh wait, she looked at the preference sheets and saw they liked Mexican.  In all seasons of Below deck ( med and original), the chef always had a meal plan. Even on the fly they prepared foods that went together. This was just strange. 

Seeing how Chef Ben has started tweeting again and is watching the show, red flag !! 

[Mindthinkr]

Tacos can be made well. I spread refried beans on those hard shells and after a few minutes in a warm over they soften up. All I saw Chef Barf put in them was the meat and a few stray strands of lettuce. What happened to adding fresh tomatoes, avocado, jalapeños, and freshly grated cheese? Homemade salsa is easy. Jar bought for a yacht is lazy. Sandy caught a glimpse of her food and it’s a matter of time before we see her walk the plank.  

The inside crew looked promising until I heard on the promo how CAPTAIN Sandy wasn’t happy and she was beginning with Hannah. Since we heard a lot of chat about how they are anxious to do well, I’ll be curious to see where they mess up. 

Colin...just a great kid and let’s hope that he stays that way. I can’t wait until he calls his Mom. Wonder if his parents will visit him again. 

Jwow...leopards don’t change their spots. (Yes, I’m aware I misspelled Joāo) 

Hannah (in the season preview) was kissing Liverpool guy...dang lady, just do your job. We don’t need to see you slack and bang a guy this season. Last year was enough...gag. 

I’m definitely ready for some south France porn and hope they go more places besides Nice. 

I miss Kate and the cutely folded towels.

Come on Hannah. Learn some skills besides just putting rocks on the table for decorations. 

[4N6MAL]

15 hours ago, scenicbyway said:

I can’t see this chef staying around.  No way would someone serve Tex Mex from a box on a yacht worth millions.  

Perhaps she is the one in the previews that Captain Sandy says "your job is redundant" or something to that effect.

[FairyDusted]

Worst presentation of a basic 'DINNER" ever. Made by puking  "CHEF." Come on now, we have seen "Captain" Sandy send folks out to the doctor before. There was no excuse.

Sidebar: I watched the marathon yesterday and anytime anyone said "SANDY"  I hopped up and sang in my best John Trovolta . 

Banishing myself for abusing quote marks.

[luvthepros]

5 hours ago, jmcd44 said:

 Bring back Ben!  He's arrogant but amusing.  

Not only arrogant and amusing but an excellent chef. People love his food.

[luvthepros]

4 hours ago, jmcd44 said:

  Reveal spoiler

This is speculation. Chef Ben was pretty active on Twitter about her last night (and I don't notice him tweeting a lot about the show-mostly self promotion).  Watching the "This season on..." I noticed there are a lot of shots of food and not a lot of the chef, minus her homophobic diatribe and inability to cook pancakes.  Can I hope that she follows in the footsteps of "Chef" Leon and departs early, to be replaced by Ben.  Or Adam.  Or Matt.  Or anyone.

Re: your spoiler. My thoughts exactly.

[movingtargetgal]

5 hours ago, jmcd44 said:

I have a BA from a liberal arts college (vs. culinary school) and can barely turn my oven on and I can cook better than Mila.

I have a Master's degree in Psychology and not only can I barely turn my oven on but when I do I manage to set the oven on fire at a minimum of twice a year.  I can cook better than Mila. 😁 

[NannyBails]

Serious question as I thought there are people on these boards who actually worked on yachts.  What happens in real life if the chef gets sick?  Do they normally have assistants who can take over?

[Natalie68]

56 minutes ago, 4N6MAL said:

Perhaps she is the one in the previews that Captain Sandy says "your job is redundant" or something to that effect.

I am wondering if she has that other stew who speaks Russian and cooks take over.  I am like others that think Mila or whatever the eff her name is totally lied about her experience.  No pro chef would use those taco shells.  They do serve a purpose for the home chef but if someone served me those on a vacation that costs that much I would make them walk the plank.  Soft tacos or fry up some corn tortillas.  Or better yet since they were apps, homemade taquitos.  That was a spread that I could see being served to a group of kids or drunk 20 somethings but it was a bad presentation.  They were the saddest looking nachos ever as well.  Canned corn on top of (bagged) chips and (jarred) salsa?  Blasphemy.  

[Dance4Life]

1 hour ago, biakbiak said:

I wonder if Mila did the actual Le Corden Bleu program or did she do their workshops which basically are designed for tourists and amateurs but also pretentious twits to be able to say they studded at THE Le Corden Bleu. Their reputation isn’t what it used to be because they also licensed their name to some shitty culinary programs in the US which are often just expensive diploma mills. 

When I went to LCB the program was only taught in French.  

I am not sure now and I am not going to look or  check when Mila attended....etc.

Mila should speak intermediate+ French if she was in Paris studying and staging.

LCB reputation is excellent.

The upper level programs were taught in English and why they attracted international students.  They were very good and expensive. Not shitty.

The downfall of the LCB schools in USA had nothing to do with the quality.  In fact it was better than Paris.  They built state of the art campuses in all major cities with outstanding educators.

The true problem was the Americans. Their lack of respect to pay back debt! 

You see ....Americans have no problem dumping their debt back into society....a la Giudices.

But, the US government won’t allow student loan debt dumping. 

Students borrowed $50,000 for an 18 month culinary program. 

When they got their cooking job earning $9.00 an hour they could not afford to pay back their monthly student loan payment of anywhere from $300-$600.

They blamed the LCB schools for not making them instant Bobby Flays with a million dollar salary! 

Instead, they were now the Manager at Panera making minimum wage. 

Supposedly, some schools used recruitment tactics.....similar to Armed Forces recruiters.......(they lied about cook’s salary, etc).....and, lawsuits were filed.  A few schools were indeed held liable. 

I can see how it is easy to trick an 18 year old into accepting a ........$50,000 loan......without meticulous explanation on how the repayment works......especially on  a $9.00 an hour wage.

This is what LCB USA schools are guilty of wrongdoing..........not shitty education or reputation.

LCB USA schools closed down because people could not afford it. Students could not afford to pay the $50,000 tuition or the loan payments on cook’s wages. Cooking for a living rarely makes anyone rich. 

LCB is not to blame for Mila’s canned corn microwave nachos!  They do no teach Mexican cuisine at LCB. 

Mila got the Nachos recipe from the back of the European Tostitos bag. 

[jumper sage]

3 hours ago, Blindfox said:

Those nachos were DISGUSTING! I am offended as a junk food connoisseur.

Sing it sister!

3 hours ago, Irritable said:

Mila is the actual worst cook I’ve ever seen.

She makes aunt Sandy Lee look like a superstar.  At least Sandy had a pretty good menu and was drunk most of the time.  Her themed shows were to die for.

3 hours ago, Irritable said:

The guests are so nice. I always feel bad when the good ones get the short end of the luxury yacht experience. I want things like getting left waiting at the dock and being served garbage food to happen only to guests like the women who lost their minds over waiting for a bowl of peanuts, or the ones who said eating out of bowls is for poor people. These lovely guests deserved true gourmet food.

They should yell out, "Shenanigans".  Get a do over.

[jumper sage]

9 minutes ago, Natalie68 said:

.  No pro chef would use those taco shells.  They do serve a purpose for the home

No they don't.

[Mr. Miner]

1 hour ago, Mindthinkr said:

Hannah (in the season preview) was kissing Liverpool guy...dang lady, just do your job. We don’t need to see you slack and bang a guy this season. Last year was enough...gag. 

Hannah sucks! She'll be out smoking/slacking and banging Liverpool guy by episode three. And when she gets called on it her anxiety will come back.

[Natalie68]

3 minutes ago, jumper sage said:

No they don't.

HA!  I am thinking I barely want to cook but craving a taco bell like taco purpose.  

[Mountainair]

10 minutes ago, jumper sage said:

No they don't.

Now when I have time to cook (weekends) I can whip up some bangin’ Mexican food. Tonight however, especially after all this talk of hard taco shells -that is precisely what I am feeding my family!  But yea, on a yacht I should never see what that “chef” fed those guests. 

I feel like the first and last guests on these charters always get the short end of the stick. 

Edited June 4, 2019 by Mountainair

[njbchlover]

1 hour ago, Shannah Banana said:

Besides the Chef that can't boil water, Jack the deckhand got my attention when he said he used to shave one leg to make it feel like he was in bed with a woman...now that is SAD!

Jack the deckhand reminds me somewhat of Kyle from regular Below Deck.  

[biakbiak]

27 minutes ago, Dance4Life said:

LCB USA schools closed down because people could not afford it. Students could not afford to pay the $50,000 tuition or the loan payments on cook’s wages. Cooking for a living rarely makes anyone rich. 

LCB is not to blame for Mila’s canned corn microwave nachos!  They do no teach Mexican cuisine at LCB. 

Mila got the Nachos recipe from the back of the European Tostitos bag. 

They closed down even by their own admission because they couldn’t comply with new federal guidelines that required them to justify the costs versus job availability. And there were a ton of problems including quality according to students, faculty and administrators.

[scrb]

36 minutes ago, biakbiak said:

They closed down even by their own admission because they couldn’t comply with new federal guidelines that required them to justify the costs versus job availability. And there were a ton of problems including quality according to students, faculty and administrators.

These days, it's about becoming a celebrity chef, not necessarily merit.

It's about cultivating a brand, especially through social media.

May pay more to make dishes pretty and Instagrammable than to make it taste good.

Or just bribe some restaurant critics or pay some bot farm to post up fake reviews.

[Dance4Life]

6 minutes ago, biakbiak said:

They closed down even by their own admission because they couldn’t comply with new federal guidelines that required them to justify the costs versus job availability. And there were a ton of problems including quality according to students, faculty and administrators.

You cannot run a business if people cannot afford it....and, you cannot profit.

As a matter of fact, I am in agreement that they shut it down.

It is better for Americans taxpayers that they shut down because LCB USA was collecting financial aid, military GI Bill, etc. Anywhere from $6,000-$40,000 per student.

In Europe, only the most serious students make this investment and go to professional cooking schools and stage with reputable chefs.

In USA, kids that have never worked in a restaurant, were signing up for the LCB.

They were fans of the Food Network. 

They had no clue restaurants were only going to pay them $9.00 an hour.  They thought they were going to become.....’chefs.’

LCB USA needed to shut down.....NOT because they were providing a horrible education (they were not)........but, because there were no serious culinary students that understood the pathway to becoming a chef.

The taxpayers should not be paying their  Financial Aid!

If the government was pulling their financial aid qualifications and they couldn’t get students to sign up solely on cash or student loans....then good riddance. 

Au revoir!!!!

I initially answered your post because I don’t agree with what you said about  LCB Paris, LCB USA....based on some chick that put CORN (and, from a can!) on nachos. 

Yea, then the THIRD steward had to remind ‘The Chef’  to put on the cheese! 

We don’t claim her!!!! 🤣

[biakbiak]

25 minutes ago, Dance4Life said:

tially answered your post because I don’t agree with what you said about  LCB Paris, LCB USA....based on some chick that put CORN (and, from a can!) on nachos. 

I didn’t say anything about LCB Paris other than the offer workshops that anyone can take and since they are say long they are frequently marketed to tourists. Even some at LCB Paris felt that their brand had been diminished by their association with the USA even though it was a purely licensing agreement. None of these judgements were made because of her but based on experiences with both and friends who worked at some in the US and people who work at the one in Paris.

[BodhiGurl]

2 hours ago, jumper sage said:

No they don't.

I totally agree - I wouldn't eat those sad OEP taco shells at home, I sure as shiz wouldn't accept them if I was on a luxury yacht... blech... (disclaimer - I'm a soft shell kinda gal, except every now and then if I'm craving them at a Qdoba - even their shells are miles better than those shatty OEP shells... which are inevitably always stale)

[sara1025]

OMG. When the nachos scene came up, I was LITERALLY eating the same thing: microwaved chips with salsa and cheese on top. Lol, here I thought I knew nothing about cooking but here I am, eating a dish that a trained chef would make!

[65mickey]

6 hours ago, MyGiddyAunt said:

Why was Mila shown coughing repeatedly before revealing that she had food poisoning?  Pretty sure coughing is not one of the symptoms.

Yes with the coughing, running back and forth to the bathroom and her huge uncovered hair I would not eat anything coming out of that kitchen and trust me I love to eat.

[HunterHunted]

3 hours ago, Natalie68 said:

I am wondering if she has that other stew who speaks Russian and cooks take over.  I am like others that think Mila or whatever the eff her name is totally lied about her experience.  No pro chef would use those taco shells.  They do serve a purpose for the home chef but if someone served me those on a vacation that costs that much I would make them walk the plank.  Soft tacos or fry up some corn tortillas.  Or better yet since they were apps, homemade taquitos.  That was a spread that I could see being served to a group of kids or drunk 20 somethings but it was a bad presentation.  They were the saddest looking nachos ever as well.  Canned corn on top of (bagged) chips and (jarred) salsa?  Blasphemy.  

The thing that is truly perplexing about the use of the hard taco shells is that Mila had soft tortillas available, which she used to make enchiladas. Miss Lady chose those Old El Paso hard shells.

[snarts]

Spoiler

Regarding the Ben speculation

[FlyingEgret]

Mila has to be a producer plant, right?  Like maybe a stagehand's sister or aunt or something there as a joke on the crew...  right?

[dosodog]

6 hours ago, nytonc said:

My brother-in-law’s best friend (Wall St trader) chartered a yacht comparable to Phoenix 2 and invited him along. He had to come home on Day 4 bc his mother was hospitalized but he said it was the best 4 days of his life! Beyond luxury!

if I shelled out the $ for any class of yacht I’d be pretty damned angry to be served anything straight out of a box, a bottle or a jar. Chef Barfy won’t last long. 

If she hadn't barfed, I'd be calling her Chef Boyardee.  

Because I will not be surprised if someone asks for Italian and she serves spaghetti-os.

 

Edited June 5, 2019 by dosodog

[bosawks]

You know when the sound of your vomiting is more appetizing than your cooking there’s a problem.

[TexasGal]

You guys, if someone gave me a foie gras burger and then I bit into it and tasted ranch dressing I’d be PISSED!  I can’t stand ranch dressing.

In other news, with all this talk today of nachos I had to stop and get some on the way home.  They were everything Mila’s hoped they could be. 

[Koalagirl]

Chef Mila has really crazy eyes!

[Violet Penner]

MILA LICKED A STEAK. 

I had seen this story in my twitter feed before I watched the episode this evening so I was on the lookout. I rewound and played in slow mo. She. Licked. A. Steak. 

With her tongue. After being sick. I cannot. 

https://people.com/food/below-deck-med-chef-licks-steak-mila-kolomeitseva/

[Thumper]

What?!  I shouldn't use pre-shredded cheese on my nachos or enchiladas???  I am shamed .... 😩

[OnceSane]

17 minutes ago, Violet Penner said:

MILA LICKED A STEAK. 

I had seen this story in my twitter feed before I watched the episode this evening so I was on the lookout. I rewound and played in slow mo. She. Licked. A. Steak. 

With her tongue. After being sick. I cannot. 

https://people.com/food/below-deck-med-chef-licks-steak-mila-kolomeitseva/

Ewwwwwwww!

The premiere didn't disappoint, imo.  Incompetent, sick-as-dogshit chef (with food to match), Hannah swearing she's all about the job (while previews show her tonguing down a deckhand), potentially useful stews with a future fuck up to look forward to, and new besties on the deck crew with one in charge of the other.  Let's sail!

[Dance4Life]

4 hours ago, biakbiak said:

I didn’t say anything about LCB Paris other than the offer workshops that anyone can take and since they are say long they are frequently marketed to tourists. Even some at LCB Paris felt that their brand had been diminished by their association with the USA even though it was a purely licensing agreement. None of these judgements were made because of her but based on experiences with both and friends who worked at some in the US and people who work at the one in Paris.

I see.  Personally, having my own experience with both......I do not see how

LCB USA can diminish the LCB Paris brand. LCB is licensed worldwide.  

LCB USA mostly failed for the reasons I gave. USA culinary students were not willing to put in the work it takes to become a professional chef. 

People you know have a problem with the cookery classes?  That anyone can take? With world-class chefs??

Why?

I think this is great! This means the hobby cooks can have their own classes while the serious students enroll in the diploma program. Win-win for all.

All universities have community classes. Does not take away from their prestige.

[queenjen]

Don't know if anyone has mentioned this yet but production is being shady as shit with the 'chef' - who, btw looks and sounds EXACTLY like Perla from RH o Cheshire  - a couple of times they flash up a photo while the Chef is describing her experience and if you look, there is a dead chicken with head draped over a bowl in the background! In the foreground, there's just some produce arranged in a bowl. Then they make sure and capture all the premade crap she uses from Old El Paso tacos to old ranch dressing to Passata out of a bottle AND the tinned corn and preshredded cheese. They get her coughing from the moment we see her, maybe that's a symptom of the food poisoning she claims to have but why she's permitted near food at all AND on camera is the big question. The foie gras burgers were on the line, just, of acceptable yacht fare. The abortion she served for dinner? No freaking way, as everyone here agrees. 

The other photos we see of Mila's chef fare all look like stock photos you get googling 80s nouveau cuisine. Totally unlike the obvious instagram work of Chef's Ben and Adrian. I wonder if they'll bring Chef Adam back from last season? Mila is Sandy's problem. Sandy was vocal in telling us that she was so excited about hiring Mila because of her training. Looks like training may be all she's had. Despite Mila's own comments about how Sirocco is a badly organised yacht. It looked like she was provisioning for the entire charter season. Not just 3 days. All of her timings were totally off. Mila behaved as though she'd never actually cooked for a sit down dinner before. Those steaks! I could have cried, and I don't eat steak! 

[queenjen]

6 hours ago, Mr. Minor said:

Hannah sucks! She'll be out smoking/slacking and banging Liverpool guy by episode three. And when she gets called on it her anxiety will come back.

In the preview, I heard the return of Hannah's anxiety attack voice! 

Collie. Joao is not his friend as evidenced by the out of character mid school 'feeding the rope ' behavior. I also hope his parents visit again. 

[missyb]

So far, I am feeling okay about Hannah. I thought she handled the Chef pretty well for the obvious horror she was feeling. I know that will change as they butt heads but so far,  Hannah is not sucking, IMHO.

[hatchetgirl]

My understanding of food safety is no working with food for 48+ hrs. My husband works maintenance for whole foods and if he gets a stomach illness, mandatory 7 days out of work! I'm utterly grossed out.  

[Delete]

Sandy copied Captain Lee’s regular used statement to the new crew that: “if (s)he is thinking about you when (s)he wakes up, it’s usually means a ticket home.”  Sandy is a try hard, and is thirsty for camera time. She’s also passive aggressive and that is a disastrous quality for a captain to possess. 

I’m liking the two interior crew members, especially, Anastasia. She appears to be extremely competent, and cares about providing excellent service. That means she’ll have a nervous breakdown from being overworked by Hannah, and Captain Sandy. 

Mila’s food looked like dog vomit. Her cooking  skills are atrocious, and her hygiene was appalling. She’s the reason why I don’t like eating out. 

I’m glad Colin is back. I hope he doesn’t get friend zoned again. He deserves a nice girl. Even if it’s short term fun, and shenanigans.

Jack’s accent is so melodic. I love it. Can tell he’s a fuck up tho. 

Edited June 5, 2019 by Barbara Please

[LotusFlower]

1 hour ago, Barbara Please said:

Sandy copied Captain Lee’s regular used statement to the new crew that: “if (s)he is thinking about you when (s)he wakes up, it’s usually means a ticket home.”  Sandy is a try hard, and is thirsty for camera time. 

That’s exactly what I was thinking when she said that.  Trying so hard to be tough.  Trying so hard to have authority or gravitas like Captain Lee.  It’s one of the things I admire about Captain Lee - he knows how to manage people, and his managerial philosophies aren’t just tv-ready sayings - they’re real, and he sticks to them.  Unlike Sandy, who just wings it season after season.  

[biakbiak]

3 hours ago, Dance4Life said:

People you know have a problem with the cookery classes?  That anyone can take? With world-class chefs??

I wasn’t criticizing all the people who take the workshops. I was criticizing people, and there a lot of them , who take the workshops and use it to pad their resumes and brag about “studying” there even if it was a day long workshop which I used three distinctive descriptors of the people who take them.

We clearly have different experiences in all the iterations; I also have thoughts on LCB London, but they are neither here or there, perhaps things have changed during our experiences with them for instance they have offered bilingual classes (French and English) for awhile. 

If I were a producer I would literally try to inject drama through the chef given what happened happened on last season of BD:Fiji when someone nearly got hurt and while food can  harm people doing shitty food can cause drama amongst the crew and guests without removing a limb.

Edited June 5, 2019 by biakbiak

[Kdawg82]

I'm thinking Mila the "chef" is a plant. The food was so sub par & basic-- and what are the odds that there is another "yacht chef" on board complete with bikini cooking photos in her profile and an explanation of how her mom is a chef and she's been a yacht chef bc of her then-boyfriend. It seems there are also quite a number of stews & deckhands this year. So, plenty room for axing cast. I can't get Liverpool guy And the other brunette guy straight. They seem like the same guy to me. Both have accents & somewhat blasè attitudes but one has slightly darker hair & his right eye looks a different direction than his left. I feel for the most part they're interchangeable...idk. 

I never liked Hannah or Sandy. They just irk me. This season I don't like any of the cast but will watch bc I always tune in to all BD iterations. "CAPTAIN" Sandy wants to be taken seriously . Yeah- kind of hard when you're just a fame whore and reality TV personality more than a "captiain." I can't unsee Caitlyn Jenner when I look at Sandy. & this season her eyebrows are black and hair is light blonde- brows need to be just 2 shades darker than the hair! Fire your makeup artist, CAPTAIN! 

Hannah always has a great body but her face gets worse for the wear each season.  Not in a Kate Chastain "rough" way but just any features I don't like that much get accentuated. Like (hate to say it bc it's so shallow) but, the shape of her nose. 

We shall see what the season brings. As usual, comparing to the O.G., it'll be great locale with poor skill sets I think.

Edited June 5, 2019 by Kdawg82

[JennyMominFL]

13 hours ago, BodhiGurl said:I totally agree - I wouldn't eat those sad OEP taco shells at home, I sure as shiz wouldn't accept them if I was on a luxury yacht... blech... (disclaimer - I'm a soft shell kinda gal, except every now and then if I'm craving them at a Qdoba - even their shells are miles better than those shatty OEP shells... which are inevitably always stale)

The boxes shells do taste stale which is why you are supposed to bake them in the oven for a few minutes before you serve them. Is that not still on the directions on the box? I had some training to be a cook in the Marines and have worked in my share of kitchens. We would not have fed Marines that shit. She could have at least made some hard shells by frying tortillas. Its not hard to make salsa or pico de gallo. Make some carne asada, chilaquiles or Chimichangas if they ask for mexican not Old El Paso

[Kiki777]

15 hours ago, jumper sage said:

She makes aunt Sandy Lee look like a superstar.  At least Sandy had a pretty good menu and was drunk most of the time.  Her themed shows were to die for

KWANZAA CAKE!!  Good ole Sandra Lee.  Such a hot mess but great fun to watch.

I'm annoyed about Chef Mila - all these seasons of BD and BDM, we finally get a female chef and she's the absolute worst. Ughhh.

All this talk of nachos has me craving some.  Mmmmm breakfast nachos.  And yes I will use jarred salsa.  Newman's Own mango salsa is like crack, I tell you...

[terrymct]

You know what you do to keep steaks the right temperature?  Time your courses better so that they're ready when it's time to serve them.  If you miss the mark slightly, put them in a warm oven for just a few minutes.

The canned veggies are even more egregious given the boxes of fresh produce stacked everywhere.  Maybe this is Siberian haute cuisine?  Canned corn and salsa makes nachos?  Old El Paso taco shells, when she could have gotten pre-made soft corn or flour tortillas and warmed them up?

J-wow is there strictly because CAPTAIN Sandy has a little Momma-Son crush on him, fueled by his ability to massively suck up to her.   The Liverpudlian merchie is going to test J-wow's skills right out of the gate.

[terrymct]

15 hours ago, Dance4Life said:

In USA, kids that have never worked in a restaurant, were signing up for the LCB.

They were fans of the Food Network. 

They had no clue restaurants were only going to pay them $9.00 an hour.  They thought they were going to become.....’chefs.’

LCB USA needed to shut down.....NOT because they were providing a horrible education (they were not)........but, because there were no serious culinary students that understood the pathway to becoming a chef.

I have family members who are or have been professional chefs in the US and Caribbean and make/made good money at it.  None of them or any of their contemporaries went to culinary school, in fact they make fun of people who do so.   They all started in entry level jobs in kitchens, cleaning and chopping, then worked their way up step by step until they were running or owning the operation.    I asked their impression of LCB.  Responses:  Expensive.  Not worth it.  Graduates come out with massive attitudes but lack skills and experience.  Hiring one means that you have to reteach him/her, which can be slower than teaching someone who is motivated but knows little.

[Thisgirllovespasta]

Anyone remember when Ben cut his finger nearly off on below deck and Rocky stepped into serve grenadine on oysters?? Then she served crumbled oreos on a steak?? 

It's the What the fudge moments like this, that makes me coming back!!