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Posts by Pete

Personally, it sounds like you are in a good position so I wouldn't go back to school.  Use your contacts at the Ritz to move on to other places and get some more experience in top restaurants.  In the long run I think it will do better for you.
Don't forget the toasted ramen noodles.
 Sorry, but this is the nature of the business.  Restaurants and food service, in general, aren't known for their really stable environments. But if this is something you want to make a career out of you need to get used to the long hours and 6-7 day weeks.  Most of my chef jobs were 60-80 hour weeks, with most of them being 6 days a week, 7 when needed (which was often).  Even in my current position it is the expectation that I work at least 50 hours a week and because...
It was also a time when "deconstructing" dishes was a big trend.   On the up side, American chefs were becoming more confident our foods here in the US.  American Regional cuisine was big and chefs were looking to these regions and how to elevate those foods to new levels.
Some really great answers so far.  Kuan really distilled a lot of 90's food in his short post and made me laugh as I remember each and every one of those things.  And the balasamic reduction...we poured it on just about everything.  I also remember very vibrant, colorful plates with all sorts of colorful streakers drizzled everywhere.  Also a lot of "East meets West" fusion food going on.
Sellit, in the future please don't post the same comment to different threads or start multiple threads on the same topic.  I answered on the other thread where you posted your issue.
It's the chef/owners/management's kitchen.  You need to adjust to suit them.  It is not their responsibility to adjust to meet your likes or dislikes.  There are restauarnts all over the place.  If you don't like how run kitchen is run then find a job at a place that is better suited to you.   Personally, I don't like headbands or bandanas unless worn under a hat and require hats, or full hairnets in my kitchen.  As to music, I like to have it around in the prep area,...
@ChicagoTerry I'm not a huge fan of michelada's, but occasionally they aren't bad.  But just like bottled shandy, the pre-made, canned version is a pale comparison to a freshly mixed one.
I would definately sear it before putting it in the slow cooker for flavor.  As for getting a good crust after being in the slow cooker all day, I'm not sure, but you can certianly give it a shot.  I'd probably put it in a 450°F oven for about 15-20 minutes.
How would you do the risotto?  I'm a little concerned that the color or your risotto may not end up looking too appetizing.  Blueberries can sometimes give dishes a greyish blue color and risotto that color wouldn't look too nice.
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