Posts by drx

I've worked with pom poms quite a bit. You can cut them up and saute them. But If you want to keep it whole so it can be a cool garnish as well, bake it. If you don't cook it all the way, it is bitter in the center. I would advise...

Very nice! Pictures were great and food looked delish. Very good job. :)

Yeah, chiffonade, same here. price and all. That was the exact situation that I walked into. Corporate gigs are profiled for managers, not chefs, but it takes a chef to get real food production.

i usually find that when you remove the white inner layer ( i forgot what its called) on the inside of the ribs, it eliminates alot of the toughness. just put the knife on the last bone, cut down the middle of the bone. Then with a...

Excactly! I think you just about explained how it is in the corporate world. You take the good with the bad. I found that higher management only looks at numbers, and if they're off, be ready to have answers. Oh, and document everything!

Hi gochef, Pros: Usually, corporate has better hours than a regular gig. Benefits should be excellent. Pay should be great. All the bells and whistles you don't get with a regular restaurant job, a corporate gig should have. Cons:...

Mango fruit salad: equal amounts mango, papaya, pineapple, apples, mandarin oranges with lime, mint, serrano pepper and evoo, brown sugar. Mango sorbet w/ prickly pear jus, mango tuiles and candied mango strips Mango-advocado relish...

One thing I do like about using either screens or bricks is that it does seem to leave the flat top seasoned. I think that if you use chemicals you lose that. I vote for the bricks, may be messy, but I like the way veggies taste after...

Sounds like true horror story..................When I ran a country club I would never let that happen. When they argued (which they always did) I simply explained that it was against company policy as if they were to get hurt( chef or...

Used to work in Dallas, you know Chef Michael Thompson?