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Posts by ljokjel

A big no. Safety, hygiene and appearances. There is nothing that can be said to change that.
That goes for both "indie" and corp. kitchens. You do what's needed. Whether you have prep cooks or do the prep yourself have nothing to do with corp or not. Its about how owners/management choose to run their kitchens. If dishwashers and prep cooks leades to a happier, more productive kitchen earning more cash, why not? I could be doing dishes or making more elaborated food wich takes more work. But if I can choose between having those luxuries or not, of course it's...
Are we talking Michelin standard restaurant with a core of lets say 10 paid workers and 15 stagers, or a sandwich place with 3 employees and requirements a monkey could manage?   A high turnover can be managed as long as the core of the crew has got stability. 
 Dont forget the potatoes. At least here in Norway, you can never serve mains without potato.
As a rule if thumb, find inspiration within the same cuisine as the original dish. Thats the easiest way. If you serve mexican, would you go for tortillas, or for some odd scandinavian similar thing?   The cuisines has developed dishes and pairings wich combine well together. Its centuries, if not more, of experience.   Bubas examples are all made up of ingredients you would find in the jamaican kitchen. If you serve Italian, think Italian.    The same goes as well...
This was in Barcelona, Spain in a ** Michelin restaurant.I had free accommodation prepared trough network, but the other stagiers were staying for free in the stagiers flat wich was located close to the restaurant.We did the same amount of hours as everybody else. 10/11-16/17 and 19-24. The hours were different depending on the amount of work, open tuesday - saturday. Serving lunch and dinner with a siesta in between the services.At the minimum we were 4 stagiers, and at...
My last was six months, wich was the minimum requirement.
In general, english works great in most kitchens in scandinavia (norway, sweden, denmark, finland) because people often speak english as well as their native languages, and at a level way above what you can expect to find further south in Europe.   In Spain it was Spanish only, and the same went for my friends working in France. It was French, or nothing.    San Sebastian and Barcelona are great destinations in Spain. Copenhagen has got a great foodscene, and the...
We serve a meal 30min before service. Mandatory with exceptions to sit down, all together. Before service the smokers get to go out for a smoke, and then we start service.   Always good food, some times cleaning the fridge, sometimes getting a chance to try out a new dish on the entire staff to get feedback. Other times cheap produce cooked well. Always variation. Sometime classic scandinavian cooking, sometimes a burger, and sometimes a thai curry fish soup. There are...
If you want a stage in a Michelin restaurant, expect them demand that you stay 3-6 months. At lest here in Barcelona.
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