Posts by ChefClayCollins

I thought it would be fun if I could get everyone to post a couple of pictures of the kitchen they work in. Here's some of the restaurant I work at: and one of the dining room: and one of the bar:

BigboyDan: Would you PLEASE call my boss and tell her that I am grossly under priveledged. I don't even have a personal equipment allowance! I feel so.......violated.

The Sysco sales rep gave me this stuff he swears will amaze me (yeah, right!). It's basicaly a liquid you pour on the flat top at the end of service while the griddle is still hot. You wait 60 seconds, then wipe it off with a wet cloth,...

That oven is very nice, I am jelous! My project has been postponed for a couple of months, due to the baby on the way, but I hope to have one for myself in the next year. Thanks for the pictures.

Not to rain on your parade, but I hope you haven't given them any money yet! I know a few people that went to Golden State Culinary, and Leaderwolf Academy that will tell you to be carefull. These are the same people, be smart about it!

The restaurant that I work at is only open for lunch Fri, Sat, Sun. I love the week days when I get that couple of hours to myself, between the craziness of my house and the craziness of service time. During the week I am calm and...

How's this going? Did it happen yet?

You know, the funny thing is that I consider all employees of my kitchen, my commis. The sad thing is that the floor manager/owner does not, she is very famous for "training" people for a night, like you described. The sad...

Know, here's my take on FOH. I actually think that what they do is more important than the BOH. I could cook the perfect dish, and if the server taking it to the table already messed up it doesn't even matter! The fact of the matter is...

Ahhh, so the other half does live! I was waiting for a post like this! Really, in all truth, I wasn't trying to bash on servers. I am married to one that is very good, after all. At the time I was merely frustrated with the way the...