Posts by chefhow

Quote: Originally Posted by Koukouvagia  I think we're coming down too hard on the word chef.  All it means is chief and if the OP is the head cook in the restaurant where he works, regardless of how long he's...

Shrimp and Grits with Bacon and Pepper Gravy topped with a fried egg and some crusty bread.

Siduri and Ishbel, The OP has claimed to be a Professional Chef and called themself "decently new to the culinary game", really?!?!  You cant be both and both of you have been here long enough to know that.  ChefDave wasnt...

Whatever you do make sure it works.  An interview is no place to test out a new technique or something that you arent 100% sure of.  Do what you know, just do it extremely well and precise.

Umami is MUCH more than just savory.  Its just as much about mouth feel as it is about flavor and that mouth watering effect it induces. 

We sent noobs on wild goose chases for buckets of steam, to stores, other restaurants in the corners of the freezers.  It was soooo much fun.  Those were the good old days when you could get away with minor hazing and having...

<MOD NOTE>  This is a spinoff thread.  - Kuan     Quote: Originally Posted by WannaBGourmande  So I'm decently new to the Culinary game and people(not Chefs) hear I'm a Chef and...

Bucket of steam, bacon stretcher and Chicken de-boning press.

Quote: Originally Posted by DuckFat   There are only a few valid reasons to cut scallops in half but for most of us it makes far more financial sense to purchase the appropriate size...

Did a whole packer brisket Texas Style over Mesquite for 5hours and in the box for another 4. We went to a cook out and there were beef ribs, Colorado Lamb Chops, a side of hot smoke Salmon, Pulled pork and a few beer can...