Posts by MDark

I've been working in the pantry at this spot since March, and I'm curious If I should move to another spot. To give you some background, Its pretty much my first full-time job in the kitchen. Before I worked as an on-call line-cook...

So I'm currently in the market for slicers.  I plan on using for it slicing fillets, garnishes, and any other work that I cannot do on a mandolin. My co-workers and chef have given me some info but I'm looking for more...

Hey, I posted here before for advice on my first line job and I liked a lot of the feedback and suggestions. Now I am back wondering if anybody could give me advice what I should be applying for and how I should go about it. Here is...

Thanks for all the advice and it actually helped me quite a lot. Unfortunately I was fired after 3 1/2 weeks. I actually felt a tremendous amount of progress especially during my last week but I noticed I was doomed after 2nd week when...

I recently got a job as line cook at this relatively new small bar/restaurant. Its technically not my first line cook job as I have been working for awhile as an on-call line/catering cook but its my first consistent job in the kitchen....

I'm not one to parade around as a chef since i got a long way to go in my new career but i took your advice anyway and it was one of things they enjoyed immensely. My fillets were a big hit and ended up wrapping them up in bacon and...

Well the event went well and my fillets were a big hit. I ended up seasoning the meat and wrapping them in bacon the night before. I then pre-baked them and finished them off in their ovens. I took your guys advice on not chafing them...

its about 7 loins about 4-5 pounds each after being trimmed. so about 32 pounds... I plan on cutting each loin in half. the total party now is 80. Unfortunately the ovens are small..their are 2 wall ovens size 18x18.. oh yeah also to...

Hey, I appreciate all the advice. I'm probably going to cook the tenderloin whole and rent a carving station. On the sauce I'm going to make a glace port sauce. I'm curious if i would be pushing food hazards by wrapping the tenderloins...

Hello, I posted this earlier on Food & Cooking Questions and Discussion but then I realized I would probably get the better advice from here My grandfather has requested for his 90th birthday I make his favorite, fillet...