Thanks for the input guys. I was just curious of what feedback I would get on this one.
For the record, we do it the Chef's way, there is obiously no other way in his kitchen. We are allowed to debate things as previously mentioned...
Our Exec and our Sous are in a rather heated debate over how to make stock. Our Exec makes his stocks the way I learned in school, roasting the bones in the oven. He claims our Sous Chef's way merely "sears" the bones and does...
Community College. I wasted money at a big name school for my culinary and kick myself for it every day.
Give it your all at your current job. The work is hard, the pay isnt great, but it becomes obvious who will succeed and who...
Depends on the ingredients and dressing of the salad.
Standard procedure for us is to add a pinch of pepper for every salad. These get dressed with a heavier dressing like caesar or vinaigrette.
We have one salad that gets dressed...
Getting back on track, we all choose our own lifestyles.
As long as the people that are bothering you know its getting to you, they will continue to do so. It is not my intention to explain bully logic for an aspiring culinary...
Make him Executive Sous Chef and keep your Exec. Chef title until the switch is ready to swing full gear?
Also, here in Chicago, many fine dining restaurants have a "Chef de Cuisine" whose title does not equate with the...
