Hey, gang,
I know everyone has listened to me whine and moan about how I work in **** and how my co-workers sucks, but I've got my 200 dollar per month student loan bill I've got to pay......anyway we did a tasting menu last weekend and I wanted to share how nasty it was. So, here we go :
Cheese Puffs
Mustard Herb Fin Crab Canapes
Imported Cheese & Exotic Fruit Display
Spicy Ham & Asparagus ROLL-UPS
Baby Veggies
Roasted Stuffed New Potatoes
Stuffed Prawns in a Lemon-Herb Burre-Blanc
Chicken-Roulade Florentine with a Garlic Mushroon Hollandaise Sauce
Roast Prime of Beef Stuffed with a Portabello Mushroom Duxelle and a Blue Cheese grantin

Yes that's word for word verbatim descriptions, wow a whole "stuffed" menu, I never knew how much talent my "Chef" had

[Nicko]

Ok Spot what gives? Why are you still working with this person? You sound like someone who has a lot of passion about cooking, so why hang around. Move on and get working under a great chef. It doesn't sound like it is worth your time.

Just my thoughts.

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Best Regards,

Nicko
nicko@cheftalk.com

[Greg]

Definitely get out. Before you go, don't forget to tell this alleged chef what else he can stuff!

There's Four Words to describe why I work for this Hack: Culinary School Student Loans. But, this isn't forever-I'm heading back to Seattle in six months. The restaurant scene here is, at best, pathetic and the money even worse. When the club offered me a job (I did a friend a favor over there) they waved two dollars more an hour at me than the "Five-Star" hotel I was at. Now I can pay my bills and have a little left over. Why does everyone want culinary school grad and no one want to pay for it?
Good news: I'm one butt-kicking butcher because of my job!

[Nicko]

Hey spot, I hope that when you land back in Seattle that you will stay in touch with us. I also hope you will be able to make the live chat with Anthony Boudain. Keep us posted, and if you are ever looking for work in Chicago, let me know.

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Best Regards,

Nicko
nicko@cheftalk.com

hey spot,
did you gain any knowledge from the "chef"

Jeff, of course I've learned a lot from Mike:
Don't let employees get out of control.
Run the mile, not the half.
Being a lifer will wreck you (he heald his last job for 16 years, this one five).
Let the cooks in on what's going on.
And mostly SEEK FEEDBACK! If I'm stumped for a special, I have no promblem taking a poll.
The tasting he did could have be so much FUN if he got a away from his stuffed crap and went for a fun, cool, summer thing, and included beer instead of just the same old wine thing.
And last, lead by example-Mike is always "THE EXECUTIVE CHEF" when it is convient.