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Posts by ChefBillyB

thewolff, looks like your doing well. I took a lot of classes at CIA Napa Valley. The people taking the cases were already in the industry, most of us for many years. When i took many of these classes I always challenged the instructors so as for me to get the most out of the class. If you ever feel the instructor is teaching the class because the class doesn't keep up, ask for more. I never wanted to move slow, be like a sponge and let the instructor know you want more....
I do all my braising in a heavy duty restaurant style pot. I braise everything at 285 degrees for long periods of time in the oven. Durning the process of prepping the roast I cut/trim off all the excess fat. My cows are pasture raised corn finished with a lot of marbling. I think what your seeing is the braising liquid emulsifying with some of the fat. When you take out the roast you will see a separation of the liquids. When a stock is being produced in a correct manner...
Being a Chef with a young family is real hard. The needs of the family are much more when the kids are small. The first 10 years of marriage with small kids is " Why can't daddy be here for all the important things in our lives" Guilt trip as you walk out the door. In the later years and the kids being teenagers it's " Why can't daddy go to work, he just gets in the way of me being a teenager" he doesn't understand us. It's all about balance in home life and work life,...
Koukouvagia, is his Dr doing this method ??? http://www.davincisurgery.com/da-vinci-general-surgery/da-vinci-single-site-gallbladder-surgery.php  I would figure with you being in New York they have had it for years. My Brother had it for a different surgery in upstate New York and liked it. Everyone says it is the best process for gallbladder surgery.
I had a foodservice management company that did in house corp and employee cafeterias and catering. It was up to me to fulfill the requests of my clients and also follow, meet and succeed contract goals. In many cases the health dept would come to me and ask " Is there anything you want done in the kitchen that I can help with". The idea being if the health dept speaks, upper management reacts. I used this method on many occasions. This put the pressure on my client/...
Is there such a thing as a video resume ? Just think of what a cook/ Chef could show if they were to make one. It could prove skills, prep and presentation. It would show appearance and personality and how they carry themselves. If I were in the position to hire a Cook or Chef, this would be a great tool for me to decide on who I wished to talk with in person. 
I think every caterer has the same problem. I hired people who already had a job and just wanted to pick up some hours. This way if things were slow I had no obligation to give hours. In most cases I kept key people and like you said we all wore many hats. Catering is a had business to keep a staff employed full time. In my case I had cooks working full time in my cafes. I just needed to pick up some extra help serving. These are the people I fell back on that already had...
Christina Rigby, Welcome to Cheftak, Merry Christmas, Happy Holiday's and Thank you for your service to our country. I hate the fact that everything is on-line resume and application. In many cases in my business I hired people with less experience because of their appearance and personality. It's real hard to get that over in a resume. The other thing is I got most of my own Chef call backs after people met me in person. All that being said and in todays world I may not...
The only reason that would come even close would be if the egg was still in the chicken. Even then it would be to long........
You will only make good money when owners seek you out. You will never make what you think your worth if you seek them. It's important to learn quickly that it's more fun being the hammer than the nail. 
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