Posts by jordanM

Ok so im looking for a 240mm Gyuto, to add to my mainly german knife stable. I've been looking at these two Misono lines for a while It will be primarly used for general prep work in a pro kitchen What are the main differences...

At school, Skullcap, Neckerchief, Long Sleeve Double Breasted Jacket, Checks, Black Leather Enclosed Shoes. At work,(open kitchen) Jacket, checks, any safe enclosed shoes (everyone apart from the sous wears trainers he wears birks)

I go to school 4 days a week averaging 8 hours a day then my 3 days off from school I work as a line cook doing around 24 hours in the 3 days Before I decided to get a formal education I was Managing a take away joint doing 60+ hours a...

Where I work, the chef doesn't make us wear hats, we all have shortish hair that is kept in place by "product" and this is New Zealand, so no hair health codes yet, all it states is "hair should be tied back and preferably...

Place i used to work we made blueberry bread and butter pudding out of our old loaves bruschetta French toast Panzanella Toast it for soups

All i Take is my 10" chefs , and a santoku. the kitchen i work in is very small so storage is almost non existent for tool boxes etc, and im only a part time weekend line cook

I believe on JWW, the maker name is Ran Damascus

Enny, what you describe is a mixture of modern terms and classical french organisation Brigade de cuisine Brigade de cuisine - Wikipedia, the free encyclopedia Commis, is basically a junior chef, no formal training needed

At a place I used to work, our produce guy would get a coffee/soda if he wanted one, and on saturdays he would get a sit down breakfast with all the chefs/dishwashers/foh that were onduty, bear in mind he was not just the driver but the...

up to $500 snapper mainly, 32cm+ long