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Posts by Chefross

Perhaps reduce some of the champagne in a saucepan to intensify the flavor....allow to cool and then add this to the frosting.....
How about these:   Baked potato or Tater tot bar with toppings Chili bar with toppings Taco bar with toppings Soup Bar featuring 4-5 soups with some toppings ice cream sundae bar with toppings Make your own crepe bar Belgian Waffle bar with toppings   How about cooking lessons for the seniors....something simple
Don't forget that Michelin stars incorporate more than just the food. The service and ambiance are also a part of the star rating system.   We were sitting around talking about this thread the other day and someone asked me:   As to the Chefs......how is it that Michelin starred Chefs compete in the Bocuse d Or competition and lose? My only answer was that these Chefs were not in their home element, but rather were a group team competition. The quality of the...
PERFECT!!!!!!! The self-check out takes jobs away from people.
I've done a Jack Daniels and pomegranite (sp) molasses roasted pork belly for V-day once. Awesome.
  I can appreciate that Chef. I've worked for "Production managers" in many a food service account, as well as "Kitchen managers" in small chain restaurants. Some had actual hands on experience and were simply promoted to the position. In that circumstance they really WERE a Chef... Only the names changed. With regard to kitchen managers, they are just that.....they run a kitchen from a management perspective.While it may not be necessary to know how to cook, it sure comes...
I grew in the in the industry before chain mail gloves, and before learning to take the precautions that cooks do now.I did not use a towel the hold the oyster in place, and I never used gloves.I have shucked literally thousands if not hundreds of thousands of shells in my career.Then, when the health department and serve-saf rules came out, I had to unlearn and relearn how to use the chain mail glove.One place made me put a latex glove on with the chain mail glove...that...
And now something new to think about.   I've used these before and never thought twice about the bacteria accumulated on the device.   Guests with colds or virus come in to the restaurants that use these"frictionless" devices. They touch them, the kids, especially....and there you go.   I'm more concerned for the guest than the staff, as the former uses the device more than the later. It would seem prudent that when clearing the table after service, an antiseptic...
  Chef....so you don't consider someone in charge of and managing a kitchen as being called "Chef?"
Wow did you open up a can of worms with this thread.   "I can't imagine any chef worth their salt that would continue working in a place that either product or preparation methods warranted warning a customer against ordering something.  food or beverage."     Chefs come in all shapes, sizes, and intellects, even those that are worth their salt.   Every once in a while I'll read a news article about the "10 things you should never order from a restaurant" or "12...
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