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Posts by Chefross

Trying to dry age a piece of meat at home without the proper temperature/moisture conditions is a recipe for disaster. Your nose knows. Smell is a great way of telling if something is not right, however; contaminated food doesn't always smell.   45 degrees is in the danger zone and bacteria has grown on that meat for 4 days. And not the good bacteria...... Do you really want to continue this knowing that?
Well made rice pilaf
Well said. Such great advice above...........only comes from experience. If you don't take responsibility for yourself and your career, who will.
Oh wow!!!   You might as well use beef and chicken bases, it you are not going to make stock the correct way. Why bother? Chicken stock takes 2-4 hours. Beef 6-8 hours. You want to do this right, you need to FIND the time to do it.
4 in the kitchen. 120-170 covers. No reservations.  I don't see a problem here.
Not so much websites but I read periodicals like Food and Wine, Sante', Foodservice Today, Plate. These have articles with what's hot behind the lines of today's restaurants.
When I did that, I was slicing cooked lobster and lobbed off the tip of my finger. I calmly picked up my finger tip and placed it in ice water and walked into the food production manager's office and showed him what I'd done. After the hospital visit to get the finger cleaned stitched and bandaged, I went back to work and finished my shift.
This is a perfect example of recipe defiance (what I call it)Remember that recipes are merely guidelines and are someone else's cooking technique.You will have to work through the recipe and experiment with what works for you. I make oxtails often and they take at least 2 hours or more at a low simmer to get tender.
As we all know employees will call out.   When I was growing in the industry at the time, there simply was no reasons, only excuses. The Chef made you understand that calling out was totally unacceptable and that death was the only possible exclusion.   If you were hung-over, it was of your own doing so, suck it up buttercup. Time of the month was NOT a reason, as was a cold. Of course now-a-days having a cold while in the kitchen working is commonplace, unless you...
And please let this be a informative thread for those of you who go out interviewing.   Chef's coats are for wearing in the kitchen while working. Do not wear your coat anywhere else. If you need to be in a coat for show, then have a second one handy, cleaned and pressed.   It is very improper to wear a Chef's jacket anywhere but the kitchen.
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