Posts by ljokjel

Quote:I will but for now i really don't have a need to. The season hasn't kicked up yet, had 6 people today. Also most of the guests reserve their seats in advance, so we usually know the aproximate number of guests for each night. I...

Quote:Originally Posted by petalsandcoco There are many ways to make alioli but in our family its mortar and pestle. My sister-in-law's father comes from the Basque country and he showed me how he does it and I have been doing it...

Just finished in Barcelona at a two star Michelin place with 56 seats. We were 7hired cooks and from 7 to 13 "stagers" working for free. Each station had two to four persons, and prepped, cooked and plated their own plates. If Meats...

To me it looks like youve  stumbled upon gold, but thats just my opinion. Been looking around to find a similar deal somewhere, but no luck so far. They are usually great for cooking, but have a tendency to devour time if you like...

Dont know wether it is cooked faster, but i do have one reason to do it with foil. If your intention is mash or making a pure it will be easier to peel them if they were cooked with foil.    So yeah... Lets derail it a...

might be a bit late, but I just had five months as a "stagierre" in Spain. it's normal for the michelin restaurants to have apartments for stagierres. You'll have a place to sleep and food during work, but you won't be paid. I'd say its...

I think I would start with an entire rabbit if I were you. Great meat with a characteristic flavor, and cheaper than special cuts. pair it up with veg. typical for your area, and make it a signature for you and the region's produce. Yep,...

  Quote: Originally Posted by rat  Well, i've been at my current job for a year+ now and things are really starting to fall apart. I was hired to run the bakery and pastry shop which I pretty much do. I keep...

First of all, if this thread already exists somewhere on ChefTalk, let me know and let this one sink.   Dont you guys just love sitting with your colleagues having a beer and brainstorming? Just talking food. Or that rush of...

I have a guest I think you would love, right now. Shes vegetarian, and unable to digest fat. So that means, no nuts, no oils, no butter, cream, avocado, eggyolks etc. Having a 3course menu, for 7 days. Gotta love that kind of...