7/9/14 at 9:15am
Posts by Just Jim
6/8/14 at 11:46pm
Because you can control heat and humidity through multiple cooking/reheating phases they can produce good food. The only one I've worked with was in a brand new hotel kitchen. They had ramps to their walk-ins making moving plated carts inside impossible, and had water so hard that deliming twice a day wasn't often enough, and it kept breaking down, so I mainly used it for cooking and reheating large batches. The alto shaam website has some great...
6/5/14 at 12:38pm
If it's not against regulations, buy and wear what you want. If you're comfortable and happy, only a jerk would give you grief. While I've gone back to basic black, I still have many pairs of exotic patterned pants. Saying someone who wears colorful patterns isn't that good of a cook is similar to stating that you can only prep well with a black handled knife.
5/19/14 at 8:25am
The inspectors looked for temps and obvious storage violations (raw chicken above cooked foods, etc.). There's a good ol' boy mentality for many old restaurants in this area. I worked in a kitchen with a hood fan that covered the back burners of a 6 top grill, but not the front, and was only as high as my chest. It didn't suck (pun intended), and would never fly in any other restaurant. Owner never had to update it to specs.
5/18/14 at 10:00pm
In the environment at the time, no, I wouldn't date the product. I was the only one using it, I knew that this week I made the crab cakes on Tuesday, the dungeness was live backed and cooked on Friday, etc. The only need for dating would be for someone else to know the history. As I was never allowed to be sick (even worked through a bad case of shingles), that was never going to happen. Where I'm at now? I label and date everything, legibly. Other people need to...
5/18/14 at 8:10pm
I've worked high end, responsible for my own station every day of the week, and never used a prep list. Never dated anything either, as I knew each items history from conception to birth. That being said, I wouldn't give you grief for using a list. I've used them and expect I will use them again in the future.
5/12/14 at 10:00am
4/26/14 at 11:50am
I recommend finishing your degree.....but it would not factor in my decision to hire you.
4/26/14 at 11:49am
I haven't experienced this, and believe you are right to be concerned. Hiring the person as an Executive Sous Chef makes more sense. Reports to you, but also oversees everyone under you, and is responsible for whatever area is designated.