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Posts by Chefross

[IMG]http://www.cheftalk.com/content/type/61/id/91349/width/200/height/400[/IMGdom 1998 ....and And a 96 Lafite Rothschild Pauillac I got a sip of each. How cool
 In your opinion is there a clear career progression for chefs?   Yes and No.  People interested in the culinary arts who are in the industry are doing just that. When one enters the industry, they start out on the lowest rung and work their way up. Chefs are managers and boss's already so, I fail to understand where you are going with this. Chef's always are trying to progess.     What level is the most common for chef to leave the industry?   Again.....as a Chef...
Yes I read that also, but again, their board hasn't yet decided what to do.
May I firstly thank you for your service to our country and tell you how proud I am that you are safe and back at home trying to go on with your life.Kids will always be kids...nothing to be done about that.What has been said above is true.Either the young ones will get on board or they will drown. I am concerned with the comment about having to get up and leave the classroom.Could this be a symptom of a much different problem?Wellbutrin is medication to treat Attention...
I don't know about that. Darden Group...the owners of Red Lobster, Olive Garden, etc....is doing well and making big $$$$$.At least according to industry periodicals.
Corporation restaurants these days CAN include fine dining as well. Aramark, Marriott, Hyatt, all have sections for fine dining whether private VIP dining or regular customer based places .   Since the word "fine dining" is so ambiguous it can mean anything these days. But from my experiences, fine dining is no more difficult, no less involved, and just as necessary for the line cook to pay attention to as for corporate Mom and Pop and all other venues.   Perhaps...
When I serve artichokes I cut off the stem and immediately rub the bottom with a lemon slice. Sometimes I toothpick the lemon slice to the artichokes bottom before and while cooking. I also clip the points so people don't get cut on them. These too brown on contact with the air, so getting them into the cooking pot as fast as possible is best   I don't cook mine in a full pot of acidulated water  I use a combo or chicken stock and white wine and only a 1" to an 1...
"WELL, to sum up, I apply garlic wherever I can. With the exception of a few desserts."   What? No garlic Ice Cream?????
Having the Chefs serve as waitstaff is a fantastic idea. it takes cross training to a totally different level. In some cases I'll even bet it is an eye opener and humbling experience.
Carl Sagan once said that if you wanted to make an apple pie from scratch you first must create the universe.   So......who among you thinks that cooking a tomato sauce from Italy MUST BE completely made from fresh tomatoes and fresh garlic and fresh everything otherwise it is not right? You guys think that everything made from cans is bad? Do I detect a bit of pretension here? Cooking IS all about what you like and NOT what others say it SHOULD or SHOULDN'T...
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