Posts by chefbuba

I dropped a Pyrex bowl full of veg just as I was dishing up dinner last night.....It shattered & glass all over the kitchen floor.

Quote: Originally Posted by AccidentalChef  I have a three man line, and in a situation similar to your (tomorrows mise, lots of tickets hanging late on weekend nights, etc). What works for us is to have one of the...

What berndy said, also when it's getting close to closing, start gathering up clean pans and inserts so you can change out the dirties, consolidating, wrapping lesser used stuff. Get your soap bucket and scrubbers, clean towels, change...

Cooked pasta is a nice addition to a salad. Bow ties, fusilli, shells, not cooked al dente though. Goes good with meats, cheese, olive, etc. I like to toss with a light vinaigrette and add a spoon full of good blue cheese dressing...

Takes more than a few days.......lots of practice, timing and knowing your menu well.

Puffy, Snoop, Dr Dre, MJ, Janet, janet  ....These are some of the ones that I remember, as far as who did what.......that's stuff that I won't discuss here due to the risk of offending someone, in private with someone that I know,...

I have rapper stories that way top that one!

Break out the chemicals.

How many meatballs are you selling in a shift? I don't see the problem with holding for a couple of extra hrs. Is there a point where they start to deteriorate from hot holding?

I learned 32 years ago, at a well known school that has a different name these days. Was working while in school. Learned more at work than school.