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Posts by SeabeeCook

@jondstewart 's point is valid. Housing, medical care and meals are provided in military facilities. The services do not give housing and food allowances to everyone, but only to those who are married. For your average single E-3 and E-4 that lives in the barracks and eats in the mess hall, base pay is it.
I know a southern chef that mixes melted butter and sour cream in the pasta before adding the cheese sauce. With that much fat, it has to be good! The recipe is from Cooking in the Deep South with Chef Bob.   CHEF BOB'S MAC & CHEESE   1 pound elbow macaroni 4 quarts water 4 Tablespoons salt 1 stick butter ½ cup sour cream Bring water and salt to a boil, add pasta and stir for 1 minute. Cook for 8-10 minutes. Drain and reserve pasta water. Place hot pasta in a bowl....
@Chefross -- @jondstewart was saying you could make $15 to $30 per hour working for the federal government after separation from the service. A Navy CS3 with two years service makes $2122.80 per month base pay or the equivalent of $12.24 per hour for a 40-hour week. It's even less per hour when you consider that they often work longer hours without the benefit of overtime. In the Armed Forces, all service men and women of equal pay grade make the same salary, regardless of...
The Navy changed the title of the mess management specialist (MS) rating to culinary specialist (CS) in 2004. While most Navy CSs serve in ship and shore galleys, there is opportunity to serve in smaller messes, such as the captain's mess or flag mess. A select few serve in the White House mess. The down side is the management of shipboard and shore living quarters.   Yes, as @Nicko pointed out, a Navy CS may also serve in a combat zone on-board a ship or on land. Many...
Curious, in what field is your degree? Why did you continue to pursue a college degree when you've known that you "wanted to be a chef since (you were) very small"? How do you propose to pay for your student loans (assuming you've amassed some impressive debt) on a dishwasher's wage?
It should be similar to ServSafe. TAP is listed as an approved course for my county. I used to take ServSafe, but switched to the National Registry of Food Safety Professionals six years ago because of the cost. It's the course that my county (El Dorado Co., Calif.) teaches. The content is the same between ServSafe and NRFSP in my experience.   What's important here is the content, not the certificate. I would submit your certificate. You may need to show from your...
I use Excel spreadsheets for food cost accounting. My inventory and order sheets are in Word. I still work do a lot of work on paper. My order and inventory sheets are organized by category rather than location. Even though I have considered organizing the worksheet by location (main walk-in, produce & dairy walk-in, freezer, storeroom, BBQ supplies and chemical room for me), I'm happy with my current scheme.   Weekly menus are typed into Word, printed and modified in...
Quote:Cheflayne: Are there any KM jobs in Isleton?
There are a lot of options for chefs that would like to "normalize" work hours. Look at retirement homes. Many feature upscale cuisine and search for cooks and chefs with restaurant experience. The so-called business and industry segment (employee dining rooms) is also an option, as are any number of institutions.   Also look at year-round camps. Many feature small groups and conferences during the off season. You work like crazy during the summer camp season, then...
Hopefully better than the pancakes I had at Denny's Placerville last night! They were horrible. It was late, nothing much was open and I refused to eat at McDonalds.
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