Posts by mick

im near completion of my autumn menu and i need just one more beef dish to finish it. as im in a costal town, i use the local seafood where ever possible. i have so far come up with this 300gm sirloin on a prawn and scallop...

i think all of us chefs get it. i sure do especially after long hours. my grandmother was a chef for 42 years and she ended up stooped over and couldnt really stand up straight due to the many years of cheffing. does this happen to all...

i had a similar situation a quite a few years ago involving a medium eye fillet. it got sent back to the kitchen so i cooked up another one and triple made sure it was spot on. to my surprise the customer asked to see me, so i went to...

i would say to move on, especially if the pay/ conditions are better. that way youre not stuck under the same chef and you will learn different methods of doing things, different experiences as we all operate differently. and you can...

i ask myself that question every day but 13 years down the track im still loving it and learning.

due to launch a new menu soon and im after a kick arse sauce for a slow roasted lamb rump. ive come up with a few but thought id se if anyone out there has some good ones which may help. cheers mick:beer: typical of most us chefs hey !!!

hi to all. new to this site. im a professional chef from australia, western australia to be exact. i have 13 years experience and always looking for new ideas, methods, etc., etc.