Posts by kiwisizzler

As Schuster says, maybe give it a month or two. No-one wants to employ someone who is looking for an easy ride and just leaves because it is a bit tough. Just because you have lots of great experience doesn't necessarily mean you'll be...

I respectfully disagree - I am on a salary and work an average of 40-50 hours per week. I even get time+1/2 after 40 hours. Yes, not typical for a restaurant (I'm in the corporate hospitality sector) but there are many jobs like this out...

Hospitality Sous Chef - corporate fine-dining. Mon-Fri 40-55 hours per week, averaging 47 hours. 7/8am start. Anywhere from 3.30 to 9pm finish.

I recently wrote an article all about hollandaise on my blog. Check it: A Chef’s Guide – Hollandaise Sauce Kiwisizzler’s Blog Hope it helps!

Hi, Feel free to email me your cv if you would like some positive feedback from an employer's point of view. caleblaws@gmail.com

Cooking 60 litres of creme anglaise for bavarois only to overcook and split it.

Just make sure the salad gets chilled down pretty quick. Don't want the bacteria that may be present in your high-risk egg mayo multiplying.

Any leftovers?!!! Looks great!

I once worked with a guy who cooked at sea for weeks at a time. His recommendation was to put the washed lettuce in a bucket with scrunched up newspaper on the bottom and top and cover with a lid. The paper should absorb any excess...

The short & sweet answer: work for lots of great chefs and make like a sponge! Read, read, read. Try, fail, try again. The more you fail, the more you will learn. Failure leads to great ideas and in-depth understanding. NEVER give up!