Posts by Someday

Curious as to what the motivations are behind you picking up and leaving to go work somewhere you've never been. If you live in California, there really isn't a much better place in the US to be for cooking than several cities in CA. I...

Yeah, a lot of the really really deep bright green pea purees you see you there usually have something like blanched spinach or parsley added...spinach might be best since parsley adds a lot of flavor.    Although, I...

The most likely culprit is the butter. If I were you, and making polenta ahead of time, chilling it, and re-heating it as needed, I would make a "base" polenta...that is, polenta, milk/cream, stock, and cook that and chill. When time...

Braise it for longer. One hour is most likely not nearly enough time for an octopus. One hour would even be pushing it if it were baby octopus.    You are buying it already pre-cooked? That might be part of your problem...

Sounds like you are on the right track. There is no substitute for experience, and as you gain confidence in your abilities and the hard tasks you are doing now become more routine, the easier it gets (though it never gets "easy") and...

Quote: Originally Posted by Chefross  I share my years of experience freely with anyone who needs help. I'm not going to justify anyone here on these forums who feels that what I have to offer is under...

+1.    Sous Vide is a valid technique that most top restaurants in the world now utilize. For ChefRoss and Bubba to dismiss sous vide as a "fade," especially despite never having tried it shows the kind of ignorance he is...

Quote: Originally Posted by chefcoop  Hey there fellow Chefs, I've had experience with all this like many of you and from what I've seen 18% labor is fairly normal...At a prior Hotel I was working as Exec Chef and...

The risotto should not hold its shape when spooned onto a plate. It should stand up a bit, but should mostly spread out. If you gently shake the plate, that is, pull it back and forth along the table or counter, the risotto should...

Um, no? People/chefs/cooks have been doing it for years. Not every chef is an innovator. Not every chef strives to be an Artist. Not every chef is a Keller, or a Bolud, or an Achatz, or Robuchon. Some chefs just make the same dishes,...