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Posts by Apprentichef

Don't forget the krazy-glue for first aid kits. It's wonderful.   In the immortal words of Jesse Ventura in Predator "...I ain't got time to bleed."
Good for you. The days of the misogynistic testosterone fueled kitchen need to be gone. I don't care if your reproductive organs are internal or external as long as you ain't sinking the ship.
Best deep fryer for home use is a big cast iron pot and a good thermometer.
I love my 22.5" weber smokey mountain. Stack up 10+ racks of ribs at a time and the temperature control is rock solid!!
http://eggbeater.typepad.com/ All you need to know. I will say that while you can be taught and learn culinary techniques you either have a strong work ethic or you don't. That is more important than all the hours spent dicing onions in class.     ~Apprentichef
Never mind the fryer oil smell, the fresh cut fries frying smell = moar better. If you can manage fried chicken smell, that's even better.   ~Z
http://eggbeater.typepad.com/shuna/2009/05/how-do-i-get-a-professional-cookingbaking-job-in-a-restaurant.html Follow that, read it and apply it. Then read everything else she's written on that site.
Chef Shuna Lyndon, and she rocks my world with her attitude and posts.As to the OP's question, more than likely he's coming from mediocre places that taught him to do one thing only. Looks like this guy has lots of potential for a patient teacher. Heck, he sounds about twenty times better than the mouth breathers I get stuck with that are there for a day or more before dropping out.
 He's a new father. He's 18. He hasn't graduated from high school. He has a family to support and provide for. Failure is not an option, therefore trying something as perilous as a cooking is having your head in the clouds. We would be reckless and irresponsible if we did not lay out the truth about how the industry works.If he was older, had more experience, education, 2-3 years of fallback cash in the bank, then yes maybe that would be an option. Banks won't touch him...
Be yourself, don't be a bullshitter. Everyone in the kitchen will know bullshit the minute you make your first cut.   also http://linecook415.blogspot.ca/2010/03/stage-guide.html
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