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Posts by SeabeeCook

I do not (mostly work in camps and institutional programs now). I've intentionally been to two Triple D joints, one in San Jose, Calif., and the other in Reno, Nev. The California place was good. It rose to the hype. However, I wasn't impressed with the Nevada restaurant. I thought I did a better job at their signature dish than they did.   I've been to one or two others where I just happened upon the restaurant. I can tell you that the Squeeze Inn (Sacramento, Calif.)...
The other option is to locate in one of the larger cities where the local population may be more open to international fare. You may also have more business travelers and tourists that would enjoy a "home" meal. The down side will be higher operating costs. Just a thought ...
I will discuss with my inspector to get his general feel for the topic at hand. But there are always those areas that I leave out of the discussion and solve the "problem" based on my training and experience. If he brings up the topic, then we talk and I will take his guidance under advise, unless it's in writing, then I do my best to comply.
 I was always taught not to ask questions ... oh never mind!
@Peachcreek I am also retired. I work like crazy at a summer camp for four months each summer. My fall, winter and spring are pretty quiet. I haven't worked between seasons for a couple years except for the occasional odd job.   I have two resumes. The first one clearly states that I am looking for seasonal work. I summarize my experience on page one and list my post retirement employment on page two. My full-time career in government institutions is reduced to a single...
I have carried a pocket knife since high school (or before) and have had my current knife (a twin blade Old Timer) since the 70s. It goes with me everywhere except on aircraft. I have keep a Leatherman on my belt except on the rare occasion that I wear a suit. The Leatherman comes in handy for minor repairs, especially when I can't locate the maintenance guys.   Since I wear Levis in the kitchen, pockets are not an issue. Like others it's mainly to open packages, etc.,...
I am in my mid-60s and have no problem navigating modern technology. We 60-somethings aged as early technologies were advancing. I was writing rudimentary code in Basic in college in 1979, using my dad's Kapro in the early 80s and purchased my first PC in the later 80s (an IBM XT clone). If I can manage to pay with my debit/VISA card at the supermarket checkout line, I can use an iPad to read recipes. My recipes are stored both on my laptop in Microsoft Word and MasterCook...
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...
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