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Posts by left4bread

Yuck! Haven't done corporate in a long time. I don't think I could go back to it; just not my environment.   Can't you asked to be transferred back to the other place? If the chef doesn't like you, for whatever reason, you're pretty much up the creek w/out a paddle.   On the other hand, I was working on a cruise line that hadn't left dock yet, and there was a new chef in the galley. Awful person. Just ... I can't begin to explain this person. I was in tears almost...
Not to me. I was actually going to get one for my prep kitchen until I found out how illegal they were.
 I could point you to a cell phone blocker, "2013 new created modularized design. Total 8 signal bands. Covers most of the popular wireless signal channels, including all mobile phones (2G, 3G, 4G), UHF&VHF walkie-talkie and audio bug, LoJack tracker, GPS tracker, WiFi Bluetooth 2.4GHz, remote control and so on." but the FCC says, "The FCC Enforcement Bureau has a zero tolerance policy in this area and will take aggressive action against violators.” Thought about it a few...
Might be a little more than you need... :) Also, my anti-virus tried to block the site, so I turned it off for a few minutes. Got a notification from my email client that some site was trying to over-ride my security options. So, yeah... use someone else's computer if you're going to order. heh   But more realistically, find a restaurant nearby that makes their own burgers. We go through a couple thousand papers a week, and if someone asked me if they could buy a box...
 FSA stopped doing it because of that incident. At least in my region.It's a bit harder/takes longer to get samples now that the rep can't just pick them up and bring them to me. Never really dealt with USF.There was a rep who was sniffing around for a while, but he finally gave up.Kept bringing me samples of premade junk like desserts and BBQ ranch dressing. Not what my menu is about. At all. Ha! I did have a rep for a couple months who would call me at night, drunk, to...
I tried leaving the peels on my carrots for a carrot cake and was told by my chef to peel them. "But that's where all the nutrients are" "Then you can save the peels and eat them yourself"   And then at another place I tried (for the same reason) to make a carrot puree for a beurre blanc and it turned out greyish. I was admonished by my peers. Thankfully chef didn't see it.   Peeler for life now (except at home when the carrots are young).
 Interesting.I was wondering how that was going to turn out, specifically for the reps from both companies who are gunning for the same accounts right now.  I had good experiences with Sys co in the past. In the late 90's I worked at a small place (~80 covers on a Friday). I got shorted on halibut on a Friday and the rep went to the grocery store and bought me halibut (and ice cream bars) out of his own pocket. I was pretty new when it came to food costing, so the owner...
  The shorter, the better. Nobody wants to OR will read that wall of text.   Jim Berman said it best, but it sounds like the box has already bean opened.You need to slowly close it over time. Also, those subs can wreck havoc on your FC.Subbing avocado for 1000 island? Nope.
Purchase a machine and buy your chemicals at Costco or Cash&Carry, if you're looking to eliminate the salesmen. The salesmen come into play when your machine breaks during the middle of service on a Friday. Even if you own the machine, if you are using their chemicals, they should come in and fix your machine on call. If you don't have that service, then buy your chemicals at cash&carry or a big-box. If you're handy with simple motors and simple plumbing, then do it...
Hi! it's me! I cook! GTFO/nope/USA.....StudentsStudents with finicky schedulesHygieneArroganceGauge holes in ears, you pig disgusting ... gross......Trailers, carts, street food. Smoke it. Porchetta. For cheap......I don't even know what "post-secondary education" means. Is that like finishing school? I don't even.....My meat hooks...... Did I win? Am I committed?
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