Demi glace Base??

[johnarmr]

I am not classically trained from a school either but your right if I had the money I would have or still would if I had the chance but I dont I am a lifer in this buisness and yes a graduate of hard knocks myself. It is not just your post, I just noticed a lot of ill feelings on these boards which kinda caught me off gaurd and kinda bummed me out cuz I love to hang in places like this in my little free time that I have!

[ironchefin'06]

I certainly don't have it out for culinary students or grads, but in my experience i've worked with very few who had a good attitude or overall knowledge. Most of which couldn't cook themselves out of a paper bag. I wish schools would teach more about the production end of the business, not just how things were done a hundred years ago. Anyway, I think some of them think when they're done they're like "wow, I'm a chef now" and are abruptly put in their place. It is not some fantasyTVfoodnetworkland, which is why many never make it and opt for another career in the long run. My advice would be to get a business degree first, so they have something to fall back on.

Peace,

Chef Mike

[oldschool1982]

Hey chefbk! If yer out there today I sent ya a recipe that worked for me once. I came up with it when the Owners of the place I was the Exec at said to drop labor or find a new job. I have no problem with following tradition but bills do have to be paid. Since my name wasn't anywhere on the ownership of the operation well... Some Execs are still just employees. "Suck is life" I guess. Tweek it as necessary.

Later and good luck.

[Jolly Roger]

Originally Posted by ironchefin'06

Okay Chefhope, in case you didn't know or maybe they didn't teach you in school, the demi-glace of today is a more refined version of that Escoffier B.S. REAL chefs today use strictly reductions, NO ROUX, NO ESPAGNOLE!
This is something you will learn if you go on to work in contemporary kitchens. So next time you jump in on a thread and try to correct seasoned veterans, remember you are still IN culinary school.

Peace,

Chef Mike

Iron cheffin'06...YOU ROCK!!! This buisness is not for the weak or lazy...PERIOD!!! You want a real veal STOCK YOU WILL ENVENTIALLY TURN INTO A TRUE DEMI??? BUY THE BONES!!!

Mod's note: Edited for relevance and brevity

[johnarmr]

no reeally tell us how you really feel jollyroger! So all this fus on doing it the right way yet none of the sesoned experts has shared their secret recipe for demi ?????

[dano1]

Originally Posted by Jolly Roger

Iron cheffin'06...YOU ROCK!!! This buisness is not for the weak or lazy...PERIOD!!! You want a real veal STOCK YOU WILL ENVENTIALLY TURN INTO A TRUE DEMI??? BUY THE BONES!!!

dude, i thought you got the boot once already....

Mod's note: irrelevant section of quote removed

[dano1]

Originally Posted by johnarmr

no reeally tell us how you really feel jollyroger! So all this fus on doing it the right way yet none of the sesoned experts has shared their secret recipe for demi ?????

the secret is...there ain't no secret .

[oldschool1982]

Hey Jolly,

A civil keyboard would be appreciated I'm sure by all. If you're "all that" what exactly is you position at the moment and how long have you been at this profession? Have you ever been in the situation that chefbk is currently in? I have to say there are a good many jobs out there that ARE NOT worth loosing over a principle especially one that isn't illegal and won't cause harm to the general public or self. I have lost jobs on principle in the past unfortunately now with a family I would never want to put them in that position.

Not starting a war with you but man take a step back from the ledge and pull your finger off the trigger.