Posts by chefboy2160

You can hold the demi on the table without the butter. I would finish the sauce to order with your softened butter in a pan or even a small stainless bowl as your demi will be hot enough to finish the sauce........  

I agree that dry is easier and also tastier.Been going dry for over 30 years and never a complaint.

Thanks Cheflayne for putting up the right link!

I found this link on another knife forum and thought you all would enjoy it http://bosq.home.xs4all.nl/ . There are 3 parts and it is a very in depth and long read which some of you sharpening geeks should really find quite enjoyable.

Having lived in Puerto Rico during my high school years I learned that islands Spanish and it has been a boon to me in this culinary career. Just an FYI not all dialects of Spanish are the same as with the English language. Also the...

I am really against the use of gloves in food production. I have seen way to much cross contamination by people wearing gloves when simple hand washing would have happened because they know there hands are dirty. Do any of you use...

Quote:Originally Posted by foodpump Mmmm...never heard of Unions giving bennies to mngmt.  The employer giving bennies to Mgmt Yes, but the Unions, no I have never heard of that.  Come to think of it, most of the bennies are...

In 96 the unions in Nevada Hotels & Casinos paid line cooks a starting wage of $11.50, prep cooks 10, saute and broiler started at 13 and the dinner cooks were at 15 per hour. I am sure that wage has increased but the positive side...

Quote: Originally Posted by IGMCW    You need to be in a kitchen surrounded by cooks with more knowledge and skill, then shut up, put your head down, be humble and learn. I promise you, if everyone...

Working in a union house is much more about management then hands on cooking. It is a good place to hone your management/HR skills and this kind of knowledge can be very usefull in your career. You just have to look at yourself as the...