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Posts by chefedb

I would not state that"I am the only paid employee on the books" in a public forum. I.R.S could be on here also.
If you are selling prepared foods check your local county , state health laws. If I were you I would have product liability insurance in case someone gets sick because THEY didn't handle food correctly. YOU are libel.
All the guys that are good already have jobs. You have to offer more $$$ to steal them.
One never knows till one tries do they? Go for it you may be perfect for the job. When I was in my mid 20s  I had a great job running a large catering  facility.     A friend of mine a large meat wholesaler said a friend of his was going to open the largest catering facility in the US and he would like me to meet him I said ok. The day came and we met in the parking lot of the Old Worlds Fair in Queens NY. One question he  asked me was how much do I pay my waiters? I...
Chef Bubba says it all.. Also a question how do you define a sous chef?, and what are his responsabilities ?
Peel Kee wees with a teaspoon not a knife   clean burnt sheet pans and pots by making a paste of hydrogen peroxide and baking soda rub it in   wrap a bunch of celery in aluminum foil it will stay crisp for over 2 weeks   to make egg salad without  peeling eggs simply break the eggs into boiling water and let them hard poach, then put in cold water bath to cool then chop.
I volunteer for many shelters,  I am very sorry for your loss. Its like losing a member of the family. Now he is in doggy heaven and he is still watching over you.,
9 to 5 in the restaurant industry? Try getting a security job in a club or hotel
Don't worry they will teach you if they are pro's. Just be able to take a little scolding sometimes. That's part of the learning experience. Keep your eyes and ears open and learn at least one new thing every day. Good Luck
I have made tons of Shortribs, but never added a roux at beginning.      Shortribs  take quite awhile to cook. By the time they do,  the cooking liquid being now thick could burn and or drastically  change the flavor of the dish and it could burn .At the end make a roux and add the cooking liquid to it and correct the seasoning.
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