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Posts by ChefBillyB

avez, sometimes it takes fresh eyes to see whats going on in the kitchen. If something isn't challenged by someone else then they can't see why it s/b changed. In our case in America we are inspected by the Health dept, in my case that is twice a year. If the health dept gave me a good grade we went back to business as usual. In the case of your Chef, if someone doesn't complain they can't see way you should either. If the powers to be aren't bothered then they won't...
Chain restaurants will always over schedule to cover their own ass. They don't care about anyones hours. The only thing they worry about is the bottom line. There isn't a whole lot of loyalty going around in most chain restaurants. Chain restaurants are ok to fill in for extra hours when working another job that gives you a full time position. The three managers are there to failsafe the restaurant. If this place was independently owned you would see less labor and more...
You'll be fine! take a deep breath pull up your boot straps. Your only 18 years old don't worry about anything else except this job. Don't worry about becoming a Chef for 10 years. Walk in like you did when you had your trial day. Just because you graduated from Culinary school doesn't mean anything right now. Just take one day at a time be yourself. Life has a funny way of guiding a person down the right roads in life. After working for a year or so you will know if this...
I love how Chefs come on here are say it's simple just throw the freaking burger on the grill. If it is so easy why is it you only have a few places in each town that save good burgers. Most no chain drive-thru burger joints aren't all that good. Those one or two places that serve a juice burger with lines around the corner and a full parking lot may be doing something different. IMHO, making a burger and serving it with the right amount of sauce, lettuce, tomato, onion...
I have always taken the path less traveled. My wife always says "Why can't we just once" do what everyone else is doing. When I asked my wife if I should start my own business at 47 years old. Her answer was "NO" as in No freaking way. When I say I take the path less traveled, I don't mean it's the path of least resistance. It's just a different view on life than everyone else is seeing. The reason I was successful in my business was because I saw things different. People...
Your right Buba they are good. I'll see you next week.......
I use this percolator every morning. It was my Father-in-laws bought in the 50's at Sears. I need to take new world filters and make a hole so they slide down over the water stem into the coffee basket.   
After I get home working a long day being a Chef I start making the home made bread. Then I go out and pick the fresh raspberries for homemade jam. While the jam is cooling I milk the cow and put the milk in the cream separator so I could churn some butter. Then I go out to the refer to knock down the 1/2 beef, gather some eggs from the hens and feed the pigs. Holy shit !!!!! do people think chefs make home made food at home all the time. The last thing a Chef wants to do...
Great point Nicko! I totally agree.......I drive by a small hole in the wall restaurant that changes hands every 4 to 6 months. I see these people going into this place chasing their dreams. If people only knew how hard it is to be successful in the restaurant business. Take this up a few steps to a 400K, 600K or more investment and it takes it to a different level of "I have to make it work" Or I've lost everything. You are so right when you say how it is easier to...
Bob, this is all about you pouring a certain amount of water over a ground bean to give you the results you want. Finding the perfect cup of coffee for each person isn't easy to accomplish. This is why most places will get something in a medium roast that will satisfy most all people. I'm really not sure what grinders are the best. I have one it does the job for me. There isn't only one thing to look at when seeking out the perfect blend for you. I would start with a...
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