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Posts by chefedb

Chef  Phatch  said it all.
First  all pans and pots should be stored upside down under the work table. The storage you do have organize better.  If you have a walk in fridge some bowls and pans can be sored in there. Get a rubber mat and stand on it for your feet sake   Good Luck to you.
Every Sunday early AM we would poach  90 dozen eggs. We served Benedict,, Salmon, Tournadoes, and home made sausage cake, either on English  muffin  or buttermilk biscuit. With either Hollandaise, or   Dill/caper Hollandaise. If there was a lot of poached left over we would cook them hard for egg salad.(  No Waste)
Cranberry/Orange roast chicken/ stuffing for wife and I  . Plain chicken  off the wings and neck for the cats
No one can or should answer this till they see a plan or layout of the space.
Attention all owners  ''  Would you hand a million dollar investment over to a person just out of culinary school'' ? I sure would not.
Some people think salt makes water a lot hotter. It actually raises the  temp. about 2 degrees only. Don't believe me test it with a thermometer. Only thing I can say is that its' habit.. As  Chef Bubba says'' butter in particular amount he uses in his potatoes would have to taste   good''
So what is the question?  What did you do for the place. Is it still in business?
THIS POST HAS BEEN ON HERE FOR ABOUT 3 YEARS ALREADY
I lived in a bad neighborhood in NY City(hells kitchen) The local church had a summer camp so mom sent me there to keep me off streets. When I got to old to go as a camper, they put me in as a bakers helper. That started it all That was 1955 doing it since then. I was lucky I learned from the good old timers from Europe that did all from scratch  not celebrity chefs.
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