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Posts by Chefonfire

I have good results with portioned vac pack fish cooked sous vide from frozen. Leaving meat to thaw room temp overnight? No.
Great post.Yes, alone in the restaurant, only the dining room music playing, middle of the night. There is a melancholy mixed with hope. It's a strange feeling but one that I have come to enjoy as a right of passage to the new year.Thanks for posting that. This not something that one would ever find in a textbook or on the food network.My NYE was smooth. A little under booked but still a profitable and smooth night. I was proud of the food we put out.Happy new year to all.
If you know you have salmon and beef, decide how you want to prepare them with 2 or 3 alternate ideas. Then have a list of possible starches and their preparations that fall under the same category. Same with veg and sauce, garnish etc. For instance, for root veg, think of a preparation that would work for most root veg. Organize your preparations to keep all of the variables from rolling around in your head too much.
Busiest easter we've had in 17 years. I am fried today. Between the prep, lack of dishwashers and slow as hell kitchen crew we just barely got it done, but we got it done. The rest of the week before easter was slow.
It is 2:15 am as I read this after a Loooooong weekend. I literally laughed out loud. Oh the pain.
One month? Suck it up buttercup. Earn your keep. That comes with time and experience. Keep doing your job to the best of you ability and be persistent. One month is not nearly enough time to prove yourself.
never mind the why.     I was in a hiring situation similar to yours. I had a mystery basket to produce a four course meal for a panel of 8 judges, some of them CMC's - it was nerve racking to say the least. As I came closer to my start time, my nerves were getting the best of me and I wasn't sure how to calm them. I thought of my kids - I pulled a picture of them up from my phone and just smiled, remembering why I do what I do. It was a great source of strength for me...
I don't post much but this thread hits home. I am 37 and I own my own business. I started as a dishwasher at 13 here and worked my way up. I left to pursue more experience when I was younger and came back here to run the kitchen 14 years ago. Ended up buying the business and property. The details are very messy of why I am in my current situation.    I am so effing burnt out on dealing with the bankrupt state that I work in, guests looking for cheaper food and asking...
If you are going to puree the tomatoes, I would not bother going through the motions of peeling or deseeding. I would roast quartered tomatoes tossed with salt, olive oil & herb (skin side down) until you get to the level of concentration that you are looking for, make your sauce, puree, then pass through chinois.  
Reminds me of a conversation I had a while back. I came out of the kitchen and recognized one of the guests. We talked food for a bit, the guys wife turns and says, tell him about that Cajun thing you made. He hesitates and says in a smug tone "I don't want to give out my secrets". This was said after I answer about 10 cooking questions in a row.   Of course, I say nothing. The conversation trails off but in my head I'm thinking "riiiight, here I am, out to steal...
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