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Posts by SeabeeCook

He's right @foodpump ... yes, armies are mobile, and as such, the logistics aspect of the job is multiplied. But the services have that all figured out. The cook doesn't have to re-invent Class I resupply in the field. All he has to do is to learn the logistics system, the field kitchen equipment and the different field rations (A rats, B rats, MREs, UGRs, T rats, etc. (I'm dating myself now!)). I think what he's saying is army cooking best compares to institutional...
I gained valuable experience in contingency operations in the US Navy (both in the fleet and in the Seabees). This summer at the camp I had to deal with a water shortage (water filter issue in the camp's water treatment plant), power outage (local electric company issue) and propane outage (kitchen tanks ran out of gas). Experience teaches you to think on your feet, consider options and take steps to get the meal out on time. During the propane outage, I baked coffee cake...
I can only speak to the US Navy. Expect lots of hard work and long hours with low pay. You will have duties other than the galley. In the US Navy to cooks (called culinary specialists) also operate the barracks on shore stations and the wardroom on ships. You will have military assignments as well. For example, I was a member of a gun crew on one of my ships. I was the damage control petty officer for the supply division on another ship. Those duties were performed after...
As the chef at a summer family camp, I make heavy use of Word and Excel. All of my processes are written down, then typed into Word/Excel files so I don't have to reinvent the wheel each summer. The cooks are responsible for their own prep lists. A pad of paper works wonders. I will prepare the prep list for special events and write it onto the production worksheet (I have the 14-day menu typed into a Word-based worksheet so I don't spend my summer typing). I use...
I agree with @Jimyra. How are you going to work with (or around) meal production for the camp. Will the students assist in any way with meal production for the camp? Who supplies food and supplies for teaching? That will require coordination with the chef so you're not dipping into  ingredients for meals.   A though on pay: Many camps pay staff a daily rate vice hourly pay (all my staff are on a daily rate with no overtime). Will the camp provide housing if it's in a...
These answers are for my family camp. We feed anywhere from 75 to 300+ campers from three buffet lines (two meat and one vegetarian). Around 75% of our families come through the line in the first 20 to 30 minutes for a one-hour meal period. They drift in after the rush.All eggs are cooked on the flat top -- cooked to soft scramble, never more. Over easy, etc., when done, are also on the flat top.Flat top on even rarer occasions.All breakfast meats are baked in the oven. We...
In cash ... no checks
I went through something close last year. I was cooking in a drug rehab facility for six months between summer seasons at the camp. I had previously been a full-time chef for this company when it was under contract with the dept of corrections. As a retired corrections food manager, I have no problem passing background checks. So, I been working for four months this time when the director informed me that I needed to hide between lunch and dinner. He never ran a new...
She's the chef and owner with her husband at the Martin Pescador Lodges. The website is http://martinpescadorfishing.com/. The original post is a year and a half old. I learned this from a Google search.
Wurst Haus in Jackson, Texas, has a number of position training manuals on-line. You can find them through a Google search at https://www.google.com/search?q=wurst+haus&ie=utf-8&oe=utf-8#newwindow=1&q=wurst+haus+training+manual. No sous chef manual. But the others may help.   Look at this one as well: http://lcrgmgmt.wikifoundry.com/page/sous+chef+-+english.
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