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Posts by Chefross

With no experience, the Chef will place you in positions where he/she can check out what you can do.If this means peeling onions, so be it.He wants to see how you peel that onion and what waste ensues. The Chef may place you in the pantry working with cold food, as that seems to be the universal starting place after dishwasher. Specifically Chef wants to observe your knife skills, how you perceive food.Is it simply a product that you are required to prepare and serve, or...
(Shakes his head)....I know we have flushed this topic out before a lot.Why do people expect the restaurant to cater to their allergies?  Gluten free and peanuts are a real issue......Vegan/vegetarian are choices.I can see if a restaurant advertises that they serve gluten free food, but a regular place that has to comply with various diets and allergies places the kitchen in a predicament it has no recourse for. Why go out to eat then....?  Stay home and cook for yourself,...
Remember that recipes are merely guide lines to an end. If I was to sit down and create a recipe for something, my experiences will tell me what percentages the quantities should be.   As I write the recipe I don't always keep in mind that the reader will understand what I'm talking about.   Many people can not fathom cooking without the printed word, so I have to make that recipe " fool proof." But even in doing so someone will come across the recipe and find it...
The first one sighted SHOULD be the way all businesses are run. The other 2 are examples of employers not having a clue what to do. Much of this stems from not having any business experience nor working with people.
This is what I see form my grill room windows
  I worked for a food service company as a baker. I worked in the basement of this huge skyscraper in downtown Chicago. I started at 2:00 am. I made those yeast raised doughnuts using fresh yeast. After mixing, I allowed the dough to rest, then rolled and cut the doughnuts. They went on a parchment lined sheet pan then on to a rack. The rack went into the freezer as is.The next day, the rack came out of the freezer and the pans went into a proofer to raise. Then they were...
I can't help but simply shake my head. The culinary specialists as they are called, do the same tasks as any other cook would do in mass food production situations all across the USA. I'm curious as to why these people make so much more money than the working class. Would it have something to do with our over bloated military spending?   Combat situations aside, I don't understand this.
Great for you....... convection ovens for sheet cakes works woderful.   There are some down sides to convection in that the air movement plays havoc on light items, like muffins or Pate Choux, but cookies, bread and cakes work great.   Every oven has its' own personality so giving you tips will be meaningless until you get to know your oven.   Generally speaking the convection oven is 50 degrees hotter then a conventional oven set at the same temperature. The oven...
First welcome to ChefTalk.   There are many people who have asked your question already in the past. Using the the search engine at the top of the page to look for threads on this very topic will help you. The most important things you can do now is to do your homework. You will find answers to many of your questions here.   If you are planning on making anything from your home, you'll need a license.   Please explain "Cottage Food Law"
Growing up in the city in the 60's was all about new foods. Birdseye frozen vegetables, Banquet TV dinners,. Our family relied on a budget so Mom planned the weekly meals and shopped accordingly. We knew what was for dinner every day of every week. Thursdays were organ meats, and Sunday was always waffles.   I grew up in a religious home and Friday's were always the big cooking and baking day to get ready for Sabbath.   A dish, that I still remember was called...
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