Posts by chefbuba

If you have been in the restaurant business for 12 years, and can't cook chicken tenders and French fries............ What have you been doing for those 12 years?

Crazy Eyes!!!

Never had a physical for a restaurant job.

Agreed....although still edible and tasty looking, I like some fat on my steak. Also, those look like NY's not a Rib Steak.......I don't see an eye or cap.

Quote: Originally Posted by ChefBillyB    I asked my girls, they said bad egg, we don't have no stinking bad eggs, tell that crazy Hawaiian to go back home...........   That's...

Three peanuts on a plate?......Doesn't scratch my itch.

Find a PT job in the dish pit somewhere, watch and learn. You can only go up from there. Oh, almost forgot, DON'T Quit Your Day Job Just Yet!

The perfect eggs benedict, which has to have a well made hollandaise. It is so hard to find hollandaise that's not out of a can anymore, a lot fewer cooks coming up these days ever learn how to make it. The only thing they know is...

Bottle of water.

So, the $1,000,000 question. Where does the food come from? Most caterers have their own servers.