or Connect
New Posts  All Forums:

Posts by chefboy2160

Women! Nuff said................................  
My days with the celebs from the movies and the television shows were from the 80s and I was in the L.A. area. I was lucky enough to be chef of a restaurant which was connected to a pretty hot country western spot which my soon to be father in law owned.He rented the place out from Monday through Thursday to either the movie companies or the television shows of the day. After that I was exec of a country club in the area which also had several of the eras celebs as...
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 Latinos are here to stay so we need to be realistic. As most chefs also know there is a lot of diversity within the south American countries and even within the States of Mexico there are many mixed feelings on those from other regions. 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 gloves at home for food prep? IMO gloves have become popular for the visual affect of safety they provide the customer but if you are observant just watch how much cross contamination occurs by the people wearing them. In all of my kitchens I...
Yes the bennies do come from the employer but are what the union has negotiated and is a big perk for culinary mngmnt as we received the same. I was in Reno at the time and only the Hilton and Circus Circus had unions in the F & B department. If I remember the probationary period at Circus was 8 months at $8.50 an hour for line cooks and then the big bump. You are so correct in the seniority based progression but you can use it as an advantage in getting rid of the lazy...
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 of the coin is as a restaurant chef ( management ) you received more money than the dinner cooks as a starting salary and also received all of the union benefits which were the best I have ever had. I gained a lot of knowledge working in this...
New Posts  All Forums: