Posts by Someday

I'm in the stock is made from bones, broth is made from mostly meat camp.   With stock, I think, you actually DON'T want a strong flavor. Thats why veal is the most highly prized for making a rich, gelatinous stock. It's...

I'm actually of the opinion that frozen fries are better. This is just about the only thing I will concede that point on. I've experienced every type of fry, and consistently found the best ones to be frozen.    There are...

    Quote: I had some hollandaise on the stove.. and asked if I could make a serving of it as she forgot to add it to an order.  I said sure I could do that and thinned it with a bit of milk as it was lumpy...

Yeah...thats bull****. You absolutely should be allowed to drink water during service...I know in the kitchen where I work it's a requirement. I stand right in front of a salamander, Jade planchas, and a cranked oven. I sweat...a...

Oh man, please do not quit. In hard kitchens like the one you work in, this is totally normal. The best thing to do is to fight through it and keep doing the best you can. Trust me, most of the other cooks/chefs at the place you work...

This is also a golden opportunity to see, from the ground up, what/where/when/who the problems are, so that by the time you ARE in a position to do something about it, you should have a pretty good idea where to...

Well,   As long as you were honest with the chefs about your experience level and such, they should expect you to be pretty green and ween you accordingly. Listen, you WILL f*** up. A lot. But, if you focus and try hard, you...

It's a tough call. If you were younger (not that you are very old, mind you) like, say, 18-24, I might say that you would have the luxury of time and the ability to move from kitchen to kitchen to learn from different chefs. Then you...

Yeah, some harsh responses in here. Aren't we here to provide help and support for other chefs?    To be fair, the OP never said he had no idea how to do food cost and such. He was simply looking for a resource to help...

There is room in this profession for all sorts of opinions and methods of working. There is nothing wrong with being good at your job and not having an absolute, soul consuming passion for it. In fact, I would argue that the whole...