Posts by RSteve

Believe me, there's alot that hits the floor that would change the nature, if not the outcome of the show. A friend worked on the production crew two years ago. He related that contrary to the show's promotional claims, the judges'...

It's because the recipe is always changing. How can you delineate how much of an herb or spice to use when you never know, specimen to specimen, how intense the herb or spice will be? And, truthfully, in a fast paced restaurant, how...

If this is a kosher event, check on the appropriateness of Chambord. Some Orthodox will not allow it being served. see: Kosher liquor list

Apologies, but I've heard variations of that anecdote ad nauseum. Unless the client informed the chef and staff via contract of the table's value and explicitly directed them not to place the Sterno pots on it, he had no case against...

The moment you got shorted on pay, you should have walked.

You've told us nothing about yourself and your background. Do you have restaurant experience of any kind, other than as a diner? Who is going to pay for your schooling and how old are you? What are your expectations?

If I did nine weddings per weekend, I'd currently be typing at a villa on the French Riviera or a sheltered nursing home. My personal vig on any wedding had to be a grand+ or I didn't take the event. hmm..Let's see, 9 x 52 = 468...

This is pretty standard for me when discussing any event.

So the church's kitchen is already licensed as a commercial facility??? Check the documentation. Most church's kitchens are unlicensed for commercial purposes. If it, indeed, is commercially licensed, that can only mean that it's been or...

Do the job for which you were hired! Be thankful you're working. If you're in a city of any size, rest assured there are plenty of highly skilled chefs currently working at chain operations that barely touch their skill set, yet they...