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Posts by DuckFat

The rapid cool paddles in combination with an ice bath after transferring to smaller pots or SS inserts is by far the best option.  Hotel pans are not a lot of fun to ice bath unless you have a commercial kitchen with heat wells that you can turn off and ice. Even then you will probably not be able to cool all of your product at once. The rapid cool paddles for a product like gumbo are most assuredly not a waste of $$. They are...
A little light reading;   http://www.nypost.com/p/news/local/chef_mario_tips_over_dInWVOVgD5Y4zdLYtoEz4K     http://www.dnainfo.com/new-york/20100304/manhattan/iron-chef-bobby-flay-fork-over-800k-restaurant-workers       http://ny.eater.com/archives/2012/05/lidia_bastianich_offers_to_pay_employees_not_to_sue.php
Personally I wouldn't be caught dead in those Navy Tidy Whities. Camo is much better. GO ARMY! My Basic was over 30 years ago at Ft Jackson SC. The military has some incredible kitchens so just like cooking any where you go as far as you want to. Better start setting that alarm clock early!     Dave
I was actually feeling a little bad for Paula and willing to forgive the past but I saw an interview the other day with some of her kitchen staff. If even 1/2 of the claims they are making about racism in her business are true then I'd say she's history. The problem I see is that among Celebrity Chef's, TV personalities etc she's not just a star but a super star. Putting that in perspective RR, Emeril, Batali, Ramsey etc all run right around 8 million a year in gross...
    Even Corporate Executive Chefs answer to other managers. There's a lot of working Chef's out there who are under neath the GM or even the F&B in the management structure. Just because you have to follow guidelines that are some times completely inane doesn't mean you are not a Chef.     Dave
What's an over priced wetstone? Every water stone I've ever bought was well worth the $$. I've had some Arkansas stones that weren't worth a plugged nickel with quartz deposits in the past but that's another story. I'd start by washing the stone gently with Dawn and then flattening the stone. If it's not a soft stone hopefully the oil didn't penetrate too deep. If you need help sharpening watch Jon's videos @ JKI.     Dave
6/26/13;   New York's highest court said Starbuck's baristas must share their tips with shift supervisors, but assistant managers are left out in the cold. The Court of Appeals on Wednesday found that shift supervisors who do much of the same work as the coffee servers get to share in the tips. The court also ruled the company can deny those tips to assistant managers. The court backed Starbucks' policy of divvying up the tips, saying it's consistent with...
DVD's are going to a good home. Thanks for looking.  
    Rich, with all due respect that was at least five years ago and I recall this happening to two people who both got the issue sorted out in the end. Koki has a solid following and has excellent service not to mention the best International service by a wide margin. This happened when Koki was establishing an office for returns in the US. Every dealer has issues at some point but in this case they were resolved. Those very limited issues with one knife are certainly not...
Free to any established member that's a Culinary student in the USA. Please have at least 50 posts and have been registered @ Chef Talk for at least 30 days. I do ask that you never sell these and agree to pass them on and pay it forward when you are done with them. These are free including shipping. If you haven't been here 30 days or have fewer posts you can still get them by sending me a PM with a copy of your acceptance letter to school or a copy of your student...
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