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Posts by Pete

I have never used it, myself, but a quick internet search comes up with a number of sites that tell you how to cook it.  The most common ratio I see is 1 cup rice to 1 3/4 cups water.  Some sites tell you to rinse the rice first until the water runs clear, others skip that step.  I, personally, would also salt the water and add a bit of butter, but if you are trying to eat more healthy (seems to be one of the main draws for volcano rice you may want to skip the butter, at...
Do they have a POS system?  If so, you can probably pull up sales reports that show how many of each item is sold.  That's a good start.  Look at your bottom sellers.  How many of each of those do they sell?  If there is no cross utilization are they selling enough of those items that food isn't being wasted or is the prepped food being trashed because it doesn't sell?  Show them solid numbers.   I know many places like this.  They want to be everything to everyone. ...
I agree, a lot of red flags here, but to address your point directly.  I can see the owner's point of view, especially if the previous chefs thought the solution to every employee issue was just to throw money at them.  1.  That often isn't the real issue of the discontent.  There are often more serious underlying problems and those won't be solved by small raises. 2. Suddenly, a well crafted payroll is out of control and can be the downfall of the restaurant if they can't...
I agree with what everyone above has said.  And really agree with statements regarding salespeople that don't understand my restaurant.  If I am running a high-end restaurant don't waste my time talking about all the deep fried apps you have available-I don't care.  Or once I tell you I only serve "fresh" only meat-never frozen, don't drone on about how your frozen steaks are different.  In other words, listen to what I say so you don't waste your time and mine.  Yes, I...
You are way too young to be talking about a "mid-life" crisis and you are way too young to start thinking you are too old to change career paths.  You have plenty of time ahead of you.  If you feel that pastry is the route you want to take then go ahead a pursue it.  I know many people, much older than you that have successfully changed careers completely and I'm not talking just altering their paths from restaurant chef to pastry chef.  A buddy of mine, in his 40's just...
You don't need advice from chefs, you need advice from a lawyer or someone versed in labor law.  I too live in Wisconsin, and sorry to say, but you have an uphill battle.  The system is pretty rigged to side with the employee.  Whether fortunately, or unfortunately, the days of paying people "under the table" or coming up with payment deals based on a handshake. You can't do it in this industry any longer because somehow, some way it is going to come back and bite you in...
Just me and my brother, and our families (my wife and our 2 daughter, his wife and their 2 daughters).
I assume that we are talking New England Lobster Rolls (chunks of lobster in some sort of dressing and stuffed into a bun or roll).  If so, then I go traditional and say mayo based dressing all the way, with a little celery, for crunch and just a bit of onion, and maybe a few other seasonings, but not much, and then served in a New England style hot dog bun with the outsides toasted.  There are probably better ways to dress it, to make the lobster stand out more, but then,...
Around here corned beef is usually on sale the whole week leading up to St. Pat's day and then if they overbought, super discounted the day after.  Either way we usually buy a couple (can't even make my own for that sale price) and put some in the freezer for later, for Ruebens and Corned Beef Hash.
Fondue bourguignonne was the term I was looking for, but couldn't remember last night.  My brain was mush yesterday-and, no, not from drinking the day before!   As for the "classic" sauces that usually accompany it I will probably be staying way from any of the Hollandaise based ones or reduction sauces.   That looks tasty.  Thanks!
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