Posts by Matthew357

<<Last: you need to keep up more with industry news. Keller will, in fact, be opening a place in NYC. But does your (soon-to-be-former) boss really know him well enough to waste a conversation on trashing you to...

Welp, I handed in my two weeks notice last night and I was told in no uncertain terms that unless I gave 6 to 8 weeks it was not acceptable and I wouldn't be able to use the place as a reference. Or in other words, if I only gave two...

Yeah, the last thing I want to do is burn bridges, but I also want to get outta there post haste. The thing is, I LOVE the kitchen. I think I take as much pride in the food coming out of that kitchen as the Exec does. On the other...

It's been an incredibly long time since I've posted here. In that time I've worked my way through all but two of the stations in the restaurant I am working in in Atlanta. At this point it's become too frustrating to me as a job as...

Tonight was a fairly interesting and fun one. The day started just like every other friday, prepping like crazy to get everything in it's place...then about 4:30 we found out how many covers we had on the books. Suffice to say we were...

At one of the places I used to work at we would cook the chicken for the salad in the steamer. Relatively quick and it kept the chicken nice and moist. Of course there were some herbs tossed on them beforehand as well, but you can do...

I say use a sea bass with a frickin lasers on it's head! Matt -Having an Austin Powers moment....

I'd flip a coin, either Tokyo or Paris. Up to this point I've spent 1 day in Paris and have been longing to go back ever since. I'd eat and eat and then eat some more. Visit kitchens and the chefs in the kitchens. Do we get to...

<<The most fun I ever had! And I can mince parsley finer than anyone else I know.>> So what was your solution when the parsley was too wet after mincing it? The tried and true wrap in a napkin and twist or something more...

I found out today that I will be moving up to Garde Manger in a few weeks. Needless to say I'm very excited. I'll have three days of training and then after that I'm on my own. It is probably the most complex position as far as the...