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Posts by Chefross

How is all of this electronic stuff going to affect the servers' tips? That's going to be a whole issue soon enough too.
Simply cut off bread rinds and cut into 1/2" cubes. Heat olive oil til it starts to smoke, add croutons and brown each on all 6 sides....(takes patience here) When just finished, add finely minced garlic, salt and freshly ground black pepper, and toss well. Place in bowl lined with paper toweling to absorb any extra grease.  Viola!
Why do you feel you need to cool the caramel first?
I have yet another suggestion. I worked in a Canadian based bakery franchise years ago (Tiffany's Bakeries) and our chocolate chip cookies were a main seller. The dough was rolled into 4" logs about 18" long then sliced every 2". The resulting dough would be pressed down with the palm of the hand. 15 would fit on a full size sheet pan. They bake 15-20 minutes at 500 degrees.... (we used bakery deck ovens that rotated. I could fit 3 pans on one deck and there was 5...
Copanata is a relish made from small dice eggplant sautéed with onions, zucchini and diced Roma tomatoes. Lots of garlic, oregano and cayenne. It is similar to Ratatouille.
I have a feeling that the best way to put this in perspective is soon enough we will start seeing computer tablets on the tables so the customer can punch in their own orders in their own time frame.
Stop calling them Chefs for one thing as they are not. You are the only Chef there and they are simply cooks.
FoodPump you always have a way of taking the fun out of all of this. (Tongue in cheek)
small......I order 1 1/2-1 3/4#
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