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Posts by Chefross

I have had the same experience as you. The consistency is what matters not how many eggs.   Learned the hard way. Also as has been previously mentioned allow the dough ball to cook a little more after it comes together. I turn off the heat and continue to mix until it dries out a bit.   You know it's too runny when it leaks out of the pastry bag before you even have a chance to position and get started.
In order to be a tester you're going to have to know more about food then a culinary degree can give you. You would have to be able to know food chemistry, and be able to write a recipe out from your head. All that you learned in culinary school is just the tip of the iceberg.   A veteran executive Chef with many years experience may not qualify for the position either. There's more to it than one might think.   Surely it is a job worth growing in to though.
I would sit down and work out a schedule for each of the 4 days you have left     Perhaps a one on one the first day to speak to each employee for 15 minutes (5.5 hours total for the 22).   Or better yet a round table where each employee introduces themselves to the group and tells a little something about them. Pay attention to these people, their body language, their vocabulary will tell you a lot. Organize and plan each day thoroughly so that you can cover as...
 "Love the owner. The co-worker chefs? Not so much. I don't feel any connection to them."   Remember why you are in this industry in the first place. Is it for friends? Getting along? Or is it to further your career? People will come and go in your life, but it is the job that continues.
 I, like yourself, tried several chapters and found discrepancies as well. I decided to do away with the chapter part of it and just went national registration. No commitments and no money output other than yearly memberships and or convention travel expenses.The downside is that there are no peers with which one can network with. I still stay in touch with some of my old buddies from the chapter days. As to your pursuit of education, ACF is great for knowledge base, and...
My "gotcha" moment came with making Hollandaise with a young cook that never went to culinary school. This bigshot thought he could make the sauce without heating the eggs first, using very hot, almost boiling clarified butter. The sauce broke, and I ended up showing him how to make a gallon of sauce in a stainless bowl over simmering water. His arm ached when he was through, but he learned an invaluable lesson that day. I realize that Hollandaise is not Demi-Glaze but...
Income as a server is erratic and depends on business. Sushi job is reliable and the pay is even all the time
The main issue here is how to put a price on the labor needed to make the product.   Customers look at something like this and brush it off without realizing the work involved. Then they complain about the price.
Would it be possible to change the duck sauce to a fruited one?Then a Bordelaise would be fine with the Wellington, or perhaps a mushroom ragout.
I find myself envisioning the plate from the beginning. I have seen, in my years, that what the plate will look like is the very last thing the line does just before plating.Chef makes the first plate for all to see, then gets the line moving.Never understood this.
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