Posts by RAS1187

Shrimp Cocktail returned because it was cold NY Strip, no mashed potatoes, sub extra steak (double slap on the forehead for the server that actually put the order through) Various requests for "well done but no char" ...

We were doing a new menu tasting for the RVP, GM, VP of F&B, and other various big heads within the company. The big heads brought in their key chef, a pretty well-known guy in the downtown area from one of our related hotels. He...

That's pretty messed up man. I didn't think it possible of any hotel management to think they could run a f&b operation like that. Over here, we have a small hotel (200 rooms), and prior to the economy slipping we had the...

Before even going into a program, a good place to start would be at a local bakery/restaurant/hotel. Get a feel for the environment and really evaluate if its where you can see yourself long term in. Alot of people make the mistake of...

Well obviously (for me) the way to do it is the way the Chef wants it done. He uses little to no fat on a nonstick pan over very high heat, sautees the ingredients seperately in another pan. Once the eggs have started to cook and the...

This is very interesting as I generally think of kitchen as being primarily hispanic dominated. No it is not the Executive or Sous that is hispanic, but it is the day-to-day people that keep the kitchen running that are hispanic. The...

I think that its because (especially in high-volume establishments) the cooks are not always as attentive as they should be when making an omelette. When youre busy, you kinda get things going in the saute pan and then begin working on...

Yeah I guess theres no real set in stone answer for this. When I think of a french omelette, a couple of characteristics stand out. 1.) Its perfectly yellow, no browning 2.) Its slightly runny 3.) Its tri-folded/rolled over, not...

Its been a while since I posted here, been keeping quite busy. I am posting today because I just have a general inquiry about omelettes (American style). Is it not desirable to have a light golden sear on the outside of the omelette?...

I know I'm evil for doing this... buttt We recently had a "situation" where a guest found a finger from a rubber glove in his bread pudding. The Chef at the time obviously was not amused having to smooth the situation out. ...