Posts by BiltmoreCook

I took a closer look at the schedule today, and you'll be starting on the AM shift. So it will most likely be a 7-3 or an 8-4. As for possible jobs for me.... a friend of mine who is a Culinary grad is naming a few places like...

Chef Scott just posted the schedule today, and your name is on it. Though, since our weeks run Thursday thru Wednesday, your name is on it, but slated for the 19th and 20th is BEST training. He won't make out the next schedule until...

August 19th?? And starting at the Inn?? I'll still be there at the time, as I won't be able to afford to move to NY until almost Oct. at least. I work PM shift at the Inn, so you'll at least run into me the first couple of days. I...

Quite ironic isn't it? Well, there are quite a few personal reasons that I want it to be that area, but I won't get into those too much. In the area, of up to about 45 minutes from Hyde Park is what I am looking for. So far, I am...

I was wondering if anyone had any information about the Hyde Park and Rhinebeck region of New York. I am a cook who was already graduated from culinary school, and looking to move to the area for personal reasons. I am aware that...

There is this kid that frequents our hotel with his parents. I think he's about 11 or 12. Anyway, they let him come down to the Dining Room by himself, as either they want time alone, or he wants to eat before they do. This kid asks...

I have made snails that turned out quite nice. I sauteed them in a little little bit of butter and garlic, and added about a tablespoon of Creme Friache. Have to be careful when adding the Creme Friache because it will break easily in...

I think there also might have to be a sign saying that video recording equipment is being used for security purposes. Though it is something to look into. I agree with the alcohol inventory per shift. They started that where I...

I don't have a spouse or kids to please at home, but there is one thing that I make and absolutely love. I spend an afternoon or such making sausage gravy. For the times I'm in a hurry I have a can of the ready-to-go biscuits, and...

Mine is a sandwich.... a really good sandwich. Usually some sort of cold-cut with provolone or swiss, or even both, and griddled... hmm..... think I'll make one now. :lips: