Posts by RAS1187

Well I wouldn't consider myself an expert, but I'll give it my best shot. 1.) When doing prime rib at our hotel, we used the standard double stack ovens set to a lower temperature (about 300*). These ovens are pretty typical at many...

Do you need school? No, but as mentioned, it couldn't hurt your chances. Go for community college, all the way. Forget the big name schools. Overpriced with a swollen ego to match. I paid more than I had to for a LCB degree with no...

Oh man, I love the people that order (and servers that actually take the order) "Medium, no pink". Also the margin of doneness from medium to medium well is rather minute. Just pick one or the other and stick to it. I dont...

If management allows phone use in the dining room, I can only imagine what type of things they let slide in the BOH. Tell your boyfriend I said hi and I'm so sorry to have interrupted your conversation, but its ok, I'm leaving now. ...

Break? Maybe once every three or four days I will step outside for a quick breath of fresh air if time permits. I know yes technically I am entitled to one, but I don't really care. If I am the only cook on the line, do I tell my...

Some of the younger people at my school got a job as a TA and continued working with the school after graduation. They help teach new students and also cater for banquet functions at the school. This may not be the ends-all solution...

I've had people order and send back textbook medium steaks and ask for them to be well done now. Also getting back to the split plate thing. People also do it for breakfast. "Coffee and hot tea for us please. Can we get the...

You will never know EVERYTHING, even if you do become a CMC sometime. Its a daily process of bettering your skills and your knowledge. Admit to yourself and to others that you don't know it all, but you're willing to work at it....

I am actually dual-trained and this has happened quite a few times and has caused some quarrels between the Chef and the Restaurant Manager. I am not exactly sure what the law says about this, but this is how its handled with me. At...

Don't get me started on the people that split an entree, want each half of the protein at a different doneness, each wanting a different 1/2 order of veggies, starch, and sauce.