Posts by stl243

braise braise braise   a lot can be done in terms of doing dishes "en croute".  as opposed to the normal pastie or meat pie, try just wrapping in puff pastry.    we have an irish/scottish gastropub.  we...

we go through about 200lbs of fries per week.   cut fries into 5g buckets fill with water, swirl, drain.  3 times fill bucket with hot water and 1/4c white vinegar. (delays Malliard sp? reaction) let soak for 2...

yes hours are ver long, stress is very high, but thats why we do what we do.   at the end of the night tired and sweaty knowing that your dining room is full of happy customers, full bellys, and the satisfaction of knowing...

did a spicy bacon broth with green curry and basil.  steeped 4lbs of maple bacon for about 6 hours.  added green curry paste.  topped with mushrooms and chiffonade of basil.   we called it "crouching mushroom,...

i have the most understanding and patient girfriend in the world.   she's also a FOH manager at a restaurant downtown.  so we both have horrible schedules.   the one thing that we've vowed to hold sacred is our...

im nothing without my crew.    

Chef/co-owner Avg: 95-100 hours a week tues-wed 9am-8pm:12am-230, thurs 9am-430am (closing our late night spot after the restaurant closes) fri sat 9am-530am (late night spot), sun 10am-9pm:12am-230  hrs of operation:...

i personally count all product.  on a rare instance my sous will do it if i cannot be there....but that is after i trained him how to count my way.   never had an issue.  of course ive known the guy for 14 years.

we're a small pub, 10 tables and 10 stools at the bar.   with the exception of fridays and saturdays, i now work the kitchen solo to save labor.   we have notified customers regarding the price/availability of tomato,...

i have an employee menu.  easy stuff, inexpensive stuff. burgers, chicken sandwich, salad, etc