Posts by thetincook

How do you do it?   I've just been getting a new cheapo stamped offset serrated at smart and final, as the other one wears out. I usually just use it for bread. My main knife usually does tomatoes fine.

Properly hard boiling an egg or two is a good test if you have them do it along with a couple others. HB eggs are prone to "out of sight, out of mind" lapses, so it's a good way to see if the applicant has good work habits.

Pick up a copy of Professional Cooking by Wayne Gisslien, that will help fill in some of your gaps.

Today, I had to stop the prep guy from storing the chocolate next to the ice machine's exhaust. I'm really glad I caught that arrrrrrgh moment before it happened.

Came into work today, and the thermostat in the line's reach in is wonky. 2 cubes of shell eggs frozen solid.

What aspect of management to you want to concentrate on? ie Leadership, cost controls, employment law stuff, ???

Peanut oil makes great fries.   Sounds like it's an overloading problem or an inaccurate thermostat.

Just be glad that criticism actually makes sense. I had a chef tell me once that I need to plate more like Chick Webb and less like Benny Goodman. (Both were famous swing band leaders)

My advice is pretty simple, and mostly reflects what the other guys said.   1) Toughen up Buttercup. You're 19, still young, self conscious, and insecure. I was, and I bet most everyone else here was too when they were that...