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

I made a brisket last night in a dutch oven, I may have cooked it too long, as the onions and carrots have gotten very dark, it smells perfect but it is dark, how to save the gravy?

Asked by Pam about 4 years ago

So I'm cooking instant grits in four 6 inch Hotel pans. I'm looking to feed approximately 300 people. How much grits do I need

Asked by TIMOTHY almost 4 years ago

How should I cook sea bass without skin?

Normally, I cook it with butter and oil in a stainless steel skillet; however, it is always difficult to flip(it doesn't release like other fish with skin)...

Asked by castikel over 4 years ago

Im making a turkey tendeloin and want to wrap stuffing in it..do i cook the stuffing first

Asked by Meg almost 4 years ago

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Question. I've heard to salt the water you are cooking pasta in. It raises the boiling point, but I am also told it's the only chance you have to infuse flavor into the pasta. If that's true why don't you add spices and herbs to the water?

Asked by Brian W Warstler over 4 years ago

I want to upgrade to high quality cookware. I keep going back to the Al Clad d3 but worried about cleanup. I cook mostly plant based on electric range. What type of cookware would you recommend? Im also worried about nonstick not lasting like SS

Asked by Mikejl02 almost 5 years ago

How do you work out percentage of ingredients used (eg banana x%, blueberry x%, flour x%) when you are using both wet and dry ingredients EG 1 cup pureed banana, 1 punnet blueberries, 1 cup water, 3 cups flour?

Asked by annette over 4 years ago

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I made a brisket last night in a dutch oven, I may have cooked it too long, as the onions and carrots have gotten very dark, it smells perfect but it is dark, how to save the gravy?

So I'm cooking instant grits in four 6 inch Hotel pans. I'm looking to feed approximately 300 people. How much grits do I need

How should I cook sea bass without skin?Normally, I cook it with butter and oil in a stainless steel skillet; however, it is always difficult to flip(it doesn't release like other fish with skin)...

Im making a turkey tendeloin and want to wrap stuffing in it..do i cook the stuffing first

Also on Jobstr...

Question. I've heard to salt the water you are cooking pasta in. It raises the boiling point, but I am also told it's the only chance you have to infuse flavor into the pasta. If that's true why don't you add spices and herbs to the water?

I want to upgrade to high quality cookware. I keep going back to the Al Clad d3 but worried about cleanup. I cook mostly plant based on electric range. What type of cookware would you recommend? Im also worried about nonstick not lasting like SS

How do you work out percentage of ingredients used (eg banana x%, blueberry x%, flour x%) when you are using both wet and dry ingredients EG 1 cup pureed banana, 1 punnet blueberries, 1 cup water, 3 cups flour?

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How should I cook sea bass without skin?

Normally, I cook it with butter and oil in a stainless steel skillet; however, it is always difficult to flip(it doesn't release like other fish with skin)...