Posts by Someday

I think the phrase young chef can just be synonymous with "aspiring" chef, and can be interpreted as a reflection of experience level rather than age (as Daniel Bolud would say). I would think a more appropriate response would be to,...

You are asking how to almost instantaneously cut 50% of your kitchen costs? That sounds rather improbable unless the situation where you are is crazy bad.    You could start with the basics. Frozen food generally costs...

Your best bet is to let it cool slightly so the fat rises to the top then simply ladle off...skim as you would a stock.    Best is to chill it overnight and remove the fat that way...since it's not an option I'd say...

Read Daniel Bolud's excellent "Letters to a Young Chef" for some great advice about starting out in the culinary business. You could probably get it for really cheap used on Amazon.   Chef Pete and Foodpump...you guys seem...

You might also try making the horizontal cuts first, before you make the vertical ones. I find that way a bit less of a hassle than the other. 

Quote: Originally Posted by PeteMcCracken  It is not necessarily the chef's opinion about tattoos, it is more the chef's perception of the customers' opinion of tattoos, after all, the customers provide the money to...

Quote: Originally Posted by cheflayne  The previous poster has given me some great ideas for new questions that I will include in future interviews of employment candidates. I am always on the outlook for creative...

The only people who care about people having tattoos now days are old people.    Tattoos are so common now that in 20 years or so it won't matter.    I think that the type of establishment you work in says a...

Uh, not really, no. Geoffrey Zakarian is pretty much a badass chef, I have no idea why you would say that. He worked as Chef de Cuisine for Daniel Bolud at Le Circue, worked in France for Alain Passard (a highly regarded Michelin 3...

I used to work in a very high end kitchen where, if we were making onion dice that the guest would see...as in, it wasn't otherwise going to be strained, pureed, etc, we had to petal the onions, julienne them, then small dice or...